This simple vegan Stroganoff is a hearty and comforting dish and a family favorite. Garnish with fresh parsley and serve with pasta or rice.
I’m sure I’m going to make this recipe for Christmas dinner because I’ve always been a huge fan or this type of dishes. Meat + cream + pasta was my favorite combination before going vegan! I told you about lombo al pepe before, it made it all the time, that’s why I shared a plant-based version last year, my pasta with peppercorn sauce and seitan, but I used vegetable cooking cream, which is really high in fat, not so healthy and hard to find in some countries.
Cashew cream has become a staple for me. It’s a healthier alternative to cream and I make it with cashews, vegetable stock and some plant milk (usually soy, almond or oat milk). To make it more flavorful, I also add some tamari, soy sauce or salt and ground black pepper. To make it thick, add some flour or starch and you have a delicious, super creamy sauce that goes well with pretty much everything.
Classic Strogonoff is a Russian dish made with beef. I used textured vegetable protein chunks instead, but tofu, tempeh or seitan also works pretty well. If you want to make it even healthier, use just mushrooms, add more instead of the textured vegetable protein chunks. It will be delicious!
Looking for more main dishes?
- Vegan Spanish beef stew
- Simple vegan meatloaf
- Low fat vegan shepherd’s pie
- Roasted veggies and baked tofu with quinoa
- Marinated tempeh wraps
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- 1 cup unsalted raw cashews (150 g)
- 2 ounces textured vegetable protein chunks (55 g)
- 2-3 tbsp tamari or soy sauce
- 1/2 cup unsweetened plant milk of your choice (125 ml), we used soy milk
- 1 and 1/2 cups vegetable stock (375 ml)
- 1/2 onion, finely chopped
- 7 ounces mushrooms (200 g), sliced
- 2 tbsp flour, we used brown rice flour
- 1/4 tsp ground black pepper
- Fresh parsley, chopped (optional)
- Soak the cashews in hot water for one hour. Drain and set aside.
- Soak the textured vegetable protein chunks in a bowl with some hot water (we added 2 cups or 500 ml of water) and one tablespoon of tamari or soy sauce (optional) for at least 15 minutes. Drain and set aside.
- Add the cashews to a blender with the milk and vegetable stock and blend until smooth. Set aside.
- Sauté the onion and mushrooms in a large pot with some vegetable stock, water or oil until golden brown.
- Add the flour, tamari or soy sauce, ground black pepper, textured vegetable protein chunks and cashew cream. Stir and cook over medium-high heat for 10 to 15 minutes, stirring occasionally. If the sauce is too thick, add more milk or stock and if it’s too watery, add more flour.
- Garnish with some chopped fresh parsley and serve with pasta or rice. We love buckwheat pasta.
- Keep the vegan Stroganoff in a sealed container ind the fridge for up to 5 days.
- Textured vegetable protein chunks can be replaced by tofu, tempeh, seitan or more mushrooms.
- Feel free to use salt instead of the tamari or soy sauce.
- Water can be used instead of the milk or stock, but the sauce will have less flavor.
- Add your favorite spices, herbs or veggies.
- Serving Size: 1/6 of the recipe with no pasta or rice
- Calories: 238
- Sugar: 5.1 g
- Sodium: 655 mg
- Fat: 12.4 g
- Saturated Fat: 1.7 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 11.8 g