This vegan stroganoff is a tasty vegan adaptation of the traditional beef stroganoff and is prepared with textured vegetable protein [TVP] and does not contain mushrooms so is perfect for those who dislike mushrooms. Surprisingly, the first stroganoff recipes did not actually contain mushrooms! But of course, do feel free to chuck a cup of sliced mushrooms in with the onions if preferred!
120gramstextured vegetable protein chunks [TVP][dried]
1teaspoonmarmite[or vege-mite or vegetable extract]
720millilitresvegetable broth[boiling, if available use a vegan 'beef' flavour such as OXO meat free beef cubes]
stroganoff
2tablespoonvegan butter[or vegan margarine]
170gramsonion[1 large]
1teaspoonmustard powder
¼teaspoonpepper
¼teaspoonsalt
⅙teaspoonallspice powder[or replace with ground nutmeg]
1tablespoonsoy sauce
1tablespoonred wine vinegar
2tablespoonplain flour[all-purpose or use a gluten-free plain flour]
Add at the end of cooking:
3tablespoonvegan sour cream[or vegan creme fraiche, vegan plain yogurt, or make a quick sour cream using vegan pouring cream with a squeeze of fresh lemon juice added]
Optional:
chopped fresh parsley[or your choice of fresh herbs, sliced chives are tasty]
Instructions
Soak the TVP chunks:
Add the dried TVP chunks to a heatproof jug or bowl and pour in 720ml (3 cups) of boiling hot vegetable stock (broth). Stir in a teaspoon of Marmite. Allow the mixture to soak for a few hours, stirring occasionally if you're around. This process will help the TVP chunks absorb the flavorful vegetable stock and Marmite, making them tender and delicious
Once the TVP chunks have finished soaking, drain the broth but be sure to reserve it for later use. If there is less than 450 milliliters (about 1.9 US cups) of broth remaining, add a little extra water to bring the total volume up to 450 milliliters for use in the recipe.
Prepare the stroganoff:
Melt the vegan butter in a non-stick skillet or similar pan.
2 tablespoon vegan butter
Add the onions and cook them over low-medium heat for about 8 minutes until they become soft, stir the onions occasionally.It's perfectly fine if they turn slightly golden in color.
170 grams onion
Next, add the mustard powder, allspice powder, soy sauce, red wine vinegar, salt, and pepper to the skillet. Stir to combine the ingredients.
Then, mix in the flour to create a smooth, well-blended mixture.
2 tablespoon plain flour
Pour the 450 milliliters (1.9 US cups) of reserved broth into the skillet and stir to combine the ingredients. Bring the mixture to a gentle boil, then reduce the heat and simmer for 20 minutes and the gravy has thickened.
Remove the pan from the heat and check the seasoning, adding salt and pepper to taste as needed. Stir in the vegan sour cream and garnish with freshly chopped parsley, if desired.
Optional serving suggestion: Serve the dish alongside creamy mashed potatoes and your favorite green vegetables for a well-rounded meal.For those with larger appetites, consider offering a crusty roll or slice of bread to soak up the delicious juices.
Notes
Nutritional information is for guidance only and is not a strict calculation as ingredients can vary.
Protein options: While this recipe uses textured vegetable protein (TVP) chunks, you can also use other vegan protein options such as tofu, tempeh, seitan, or store-bought vegan "beef" pieces. Although be sure and rehydrate dried chunks such as soy curls before using with this recipe.
Mushroom-free: This recipe is intentionally mushroom-free to cater to those who may not enjoy mushrooms [such as my daughter!]. However, if you're a fan of mushrooms, feel free to add 1-2 cups of sliced mushrooms while cooking the onions.
Gluten-free adaptations: To make this recipe gluten-free, use a gluten-free soy sauce or tamari, gluten-free vegetable stock, and a gluten-free flour such as cornstarch, arrowroot powder or a gluten-free plain flour. Also, if gluten-free marmite, vegemite, or vegetable extract can't be found replace with gluten-free miso or a tablespoon of soy sauce.
Leftovers can be stored for 3-4 days within a refrigerator or 2-3 months within the freezer.
Reheating leftovers: When reheating leftover stroganoff, you may need to add a splash of water or vegetable broth to thin out the sauce if it becomes too thick. Reheat until piping hot.
Garnish options: This recipe suggests garnishing the stroganoff with fresh parsley, but you can also use fresh dill, chives, or even a sprinkle of nutritional yeast for added flavor.
For this recipe, I used three OXO meat-free beef stock cubes to make the vegan broth to soak the TVP chunks. These stock cubes are available at Tesco in the UK, and likely other supermarkets.
Spice it up: If you enjoy a little heat in your dishes, feel free to add a pinch of red pepper flakes or a dash of hot sauce to taste.
Can't find a vegan sour cream, creme fraiche, or plain yogurt? A squeeze of fresh lemon juice added to vegan cream is a good substitute. I tend to use Oatley oat cream or Alpro soya single cream [both are long life products].