Creamy Vegan Beef Stroganoff

I recently asked my Facebook page for some recipe requests and I got a ton of responses! One request that I got from a few folks was for a vegan stroganoff, but not a mushroom stroganoff (which I already have a recipe for). You guys specifically asked for a vegan beef stroganoff. Since I’m already in love with the concept of vegan stroganoff, thanks to my mushroom stroganoff recipe, and I have a killer seitan recipe that makes an amazing beef substitute, I was happy to deliver.

What You’ll Need

Pasta. Conventional stroganoff uses egg noodles, but we’re substituting pasta in order to keep this dish egg-free! You can really use whatever pasta shape you like, but I’m a big fan of shells and rotini for stroganoff.Raw cashews. These are the magic ingredient for creating an amazing dairy-free creamy sauce. They absolutely need to be raw. Roasted cashews will make your vegan stroganoff sauce taste like cashew butter, which is not what we’re going for. You’ll also need to soak them in water for a few hours to soften them up for blending, so plan accordingly.Vegetable broth. I used Better Than Bouillon in seasoned vegetable flavor. Use your favorite variety though!Olive oil. Feel free to substitute another variety of high-heat oil, such as canola, avocado, or coconut.Cremini mushrooms. Button mushrooms can be substituted if these aren’t available.Onion.Seitan. You can use store-bought or homemade seitan. If you go for homemade using my recipe, make the beef flavor.Flour. We’re using all-purpose wheat flour. I think whole wheat flour could be subbed if needed.Dry sherry. You can substitute with water for an alcohol-free version of the dish, if needed.Fresh rosemary.Soy sauce.Red wine vinegar.Salt & pepper.

How to Make Seitan Stroganoff

The following is a summary of how this dish is made, along with some tips. Scroll all the way down if you’d like to skip right to the recipe!

Drain and rinse your soaked raw cashews, then place them into a blender or food processor bowl with some of your vegetable broth. Blend the mixture until smooth. Be patient! This can take a few minutes if you don’t have a high-powered blending device.

Heat up some oil in a skillet, then add sliced mushrooms in an even layer. Cook the mushrooms for 4 or 5 minutes on each side, until they’re tender and browned, then remove them from the skillet.Add some more oil to the skillet followed by sliced onion. Cook the onion until it begins to soften up, for about 5 minutes, making sure to stir it occasionally to prevent burning.Add diced seitan and cook it for about 5 minutes with the onion, until the pieces begin to brown, then stir in the flour until it forms an even coating on the onion and seitan.Return the mushrooms to the skillet, then stir in the sherry and rosemary. Bring the liquid to a simmer and let it cook until the skillet is almost dry. If you’re making the alcohol-free version of the dish, just add ¼ cup of water at this time instead. It may take a little longer for the liquid to reduce.Stir in the remaining broth, bring it up to a simmer, then add cooked pasta along with your cashew mixture, soy sauce, and red wine vinegar. Let the mixture cook just until it comes up to a simmer.

Take the skillet off of the burner and season your vegetarian stroganoff with salt and pepper to taste.

Divide the stroganoff onto plates or bowls and dig in!

Leftovers & Storage

Leftover vegan stroganoff will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months. The sauce may thicken up during storage — just thin it with a splash of water when you reheat it.