Vegan Beef Stroganoff
Ingredients
SOY CURL BEEF
- 8 oz Dried Soy Curls *
- 2 cups Vegan Beef Broth (or Veggie Broth)
- 1 Tbsp Vegan Worcestershire
- 2 Tbsp Mushroom Seasoning (I used Imperial Taste Brand) (or 2 tsp Miso Paste)
- 2 Tbsp Gravy Master or Kitchen Bouquet (optional for color)
- 2 Tbsp Steak Sauce
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- Salt and pepper to taste
Sauce / Gravy
- 2 Tbsp Vegan Butter
- 1 cup Diced Onion or Shallots
- 8 oz. Sliced Mushrooms
- 4 cloves Garlic (minced)
- 1/4 cup Flour
- 2 - 3 cups Vegan Beef Broth (or veggie broth)
- 1/2 cup Vegan Sour Cream
- 2 - 3 tsp Dijon Mustard
- 1 Tbsp Vegan Worcestershire
- 2 tsp Nutritional Yeast
- Salt & Pepper to taste
Instructions
SOY CURL BEEF
- Cover the soy curls in water and rehydrate them for 10 - 15 minutes. Then drain them and squeeze out as much water as possible.
- In a skillet over medium heat, add the soy curls and cook them for about 5 minutes to dry them out a bit more.
- Add in the vegan beef or veggie broth, and the rest of the seasonings.
- Cook the soy curls until most of the liquid has reduced down and they are a nice dark brown color. You can add more browning sauce if you like.
- Set aside and reserve.
Sauce / Gravy
- Melt 2 Tbsp of the vegan butter and then add in the diced onions / shallots. Cook for 4 - 5 minutes or until slightly translucent and softened.
- Add in the mushrooms and cook down for about 6 - 8 minutes or until they've browned. Add in the garlic and cook for one minute.
- Add the flour and toss to coat the flour on the mushrooms and onions. Cook for 1 minute and add in the vegan beef or veggie broth and stir.
- Add in the dijon mustard, vegan worcestershire, nutritional yeast, and sour cream and stir to combine. Taste for seasoning and simmer until the sauce is thickened to your liking. Add in more veggie broth if it's too thick.
- Toss the reserved soy curls back into the gravy and stir to combine. I've noticed that the soy curls will absorb the gravy so don't cook them in the gravy for too long. Add in more veggie broth if needed and serve immediately over mashed potatoes or pasta.
- You can also stir the pasta straight into the stroganoff as well. If sauce is too thick, thin out with some veggie broth or pasta water. If it's too thin, you can make a quick slurry with 1 tsp of cornstarch or potato starch and 1 Tbsp of water. Whisk and then add in as much as you need to thicken the sauce.
Notes
*or use 1 1/2 pounds of your favorite vegan beef substitute. 2 - 3 cans of jackfruit will work. Just half the vegan beef broth that you reduce them down in if they are brined, otherwise it may be too salty.
I also have recipes for Tofu Stroganoff and Mushroom Stroganoff too!
Tried this recipe?Let us know how it was!