Vegan Beef Stroganoff

Beef stroganoff was a meal that appeared on my kitchen table as a kid at least once very couple of weeks. I’m sure the creamy beef stroganoff over carb loaded noodles wasn’t always the healthiest dinner, but for two parents that worked full time, I think the simplicity of the recipe is probably what sold my mom. As a working adult myself, I have no idea how she worked all day as a teacher and then came home and cooked a full dinner with sides and everything.

I was craving this meal the other day (in fact, I just finished some left overs before typing this). Making this vegan was no easy feat. I researched several different ways to achieve that meaty flavor without the meat and that creamy texture without the cream of mushroom soup. After research and trial and error, I found the right balance of flavor and texture.

stro ingredients

I’d like to add a disclaimer that this recipe is in no way an authentic beef stroganoff. This is the Americanized version that most Americans grew up eating. This recipe is not always easy, and it’s not a quick throw-together meal. But it is worth it. I recently topped my delicious mashed potatoes with this concoction. Perfection!

Vegan Beef Stroganoff

Serves: 6            Prep and Cook Time: 40 minutes


  • 2 tbsp olive oil
  • 2 cups + 3/4 cups sliced mushrooms
  • 3 cloves garlic
  • 1/2 yellow onion
  • 1 3/4 cup vegetable stock
  • 1 tbsp soy sauce
  • 1/2 tsp black pepper
  • 12 oz. veggie ground crumbles, like these Boca ones
  • 3 tbsp flour
  • 3/4 cup vegan sour cream
  • 2 tsp vegan Worcestershire sauce
  • 1 tsp rosemary
  • Sprinkle of parsley


  1. Heat olive oil in a large pan. Chop 2 cups of mushrooms, onion, and mince garlic. Add to pan and stir occasionally until translucent and soft. Add in veggie grounds and cook until no longer frozen.
  2. While vegetables and veggie grounds are cooking, pour vegetable stock, 3/4 cup of mushrooms, soy sauce, and pepper into a high powered blender. Blend on high until all ingredients in the blender are liquidized.
  3. Pour mushroom-vegetable stock mixture over vegetables and veggie grounds. Stir until combined.
  4. Add in flour. Stir until dissolved.
  5. Add sour cream, Worcestershire, and rosemary. Stir until all ingredients are combined, and allow to simmer for about 7 minutes, stirring occasionally.
  6. Serve over noodles, mashed potatoes, or anything else you’d like. Sprinkle with parsley.

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