Vegan Beef Stroganoff is a veganized version of the classic Beef Stroganoff. Made with seitan for the "beef" and tossed with pasta in a creamy mushroom sauce, this veganized dish takes "meatless" to a whole new level.

Vegan Beef Stroganoff

Vegan Beef Stroganoff is a veganized version of the classic Beef Stroganoff. Made with seitan for the “beef” and tossed with pasta in a creamy mushroom sauce, this veganized dish takes “meatless” to a whole new level.

Recipe Contributor – Feline Frenzied (Instagram)

Prior to becoming vegan, I used to make beef stroganoff for the family all the time. The kids would eat it if I picked out the mushrooms (I know, I know) and the hubby loved it. I was just happy it was a dish everyone would eat. I’m sure all you moms out there can relate to that.

I never knew it was of Russian origin though. I mean, it sounds foreign but with the cream and noodles I was guessing more German or French. But nope, it’s from Russia.

Vegan Beef Stroganoff is a veganized version of the classic Beef Stroganoff. Made with seitan for the "beef" and tossed with pasta in a creamy mushroom sauce, this veganized dish takes "meatless" to a whole new level.

Beef Stroganoff is name after Count Pavel Aleksandrovich Stroganoff

In America, beef stroganoff was at its heyday in the 1950’s and 1960’s. But who was this Count Stroganoff that the dish is named after? An aristocrat, a politician, a tyrant, a playboy?

Apparently the Stroganoff family dates ALL the way back to Ivan the Terrible, but I’m not going to go all through history. We’ll just time warp forward to Count Pavel Stroganoff (1774–1817), the son of Count Alexander Sergeyevich Stroganoff and Princess Ekaterina Troubetzkaya.

Count Stroganoff’s French/Russian split found its way into his diet, as Russian aristocrats would often hire French cooks but retain a palate honed in the homeland.

According to history, the original beef Stroganoff recipe was derived from a basic French mustard for seasoning beef, combined with a dollop of Russian sour cream, which Stroganoff’s chef named after his benefactor.

The count himself died of tuberculosis at the age of 43, somewhere near Copenhagen, but his family lives on and today they are survived by a vast art collection as well as a grand estate in St. Petersburg known as the Stroganoff Palace.

Vegan Beef Stroganoff is definitely a “must try” for anyone who loves mushrooms and noodles. And if you don’t like mushrooms, and you’re on the hunt for pasta type recipes, trying clicking here and it’ll take you to all the pasta recipes listed.

Vegan Beef Stroganoff is a veganized version of the classic Beef Stroganoff. Made with seitan for the "beef" and tossed with pasta in a creamy mushroom sauce, this veganized dish takes "meatless" to a whole new level.
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5 from 1 vote

Vegan Beef Stroganoff

Vegan Beef Stroganoff is a veganized version of the classic Beef Stroganoff. Made with seitan for the "beef" and tossed with pasta in a creamy mushroom sauce, this veganized dish takes "meatless" to a whole new level.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Russian
Keyword: Mushrooms, Noodles, Seitan, Weeknight Meals
Servings: 6
Calories: 476kcal

Ingredients

Instructions

  • Cook noodles according to package directions. Drain and set aside.
  • Heat 1 tbsp oil in a large skillet over medium high heat. Cook seitan until browned on all sides, approximately 5 to 6 minutes. Sprinkle with salt and pepper. Removed seitan from skillet, set aside.
  • Return skillet to medium high heat, add butter. Cook onions for 1 to 2 minutes, then add mushrooms. Cook mushrooms until golden brown, approximately 8 minutes. Season well with salt and pepper.
  • Sprinkle flour over onions and mushrooms, stir and cook for 1 minute.
  • Slowly add broth, stirring continuously until a low boil achieved. Then stir in worcestershire, dijon mustard and sour cream until well mixed and creamy.
  • Return seitan to skillet. Bring to boil, then reduce heat to medium low. Continue to cook for 3 to 4 minutes. Adjust seasonings salt to taste.
  • Stir in noodles, and cook until heated through. Sprinkled with chives/parsley (optional).

Nutrition

Calories: 476kcal | Carbohydrates: 64g | Protein: 24g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 1304mg | Potassium: 565mg | Fiber: 6g | Sugar: 11g | Vitamin A: 707IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 4mg

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