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Creamy Vegetarian “Beef” Stroganoff

Ready in under 45 minutes, this easy vegetarian stroganoff recipe isideal for anyone looking for delicious plant-based comfort food
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 300 g plant-based beef strips or vegetarian steak pieces
  • 250 g mushrooms sliced
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp plain flour
  • 250 ml vegetable stock
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 150 ml sour cream or crème fraîche
  • 200 g egg noodles or pasta of choice
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp fresh parsley chopped

Method
 

  1. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the vegetarian beef strips and cook for 4–5 minutes until browned. Remove from the pan and set aside.
  3. In the same skillet, add the remaining olive oil and butter. Sauté onion for 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  4. Add sliced mushrooms and cook for 6–8 minutes until golden and tender, stirring occasionally.
  5. Sprinkle flour over the mushrooms and stir well to coat evenly. Cook for 1 minute.
  6. Slowly pour in vegetable stock while stirring to prevent lumps. Add Dijon mustard, soy sauce, and smoked paprika. Simmer for 3–4 minutes until the sauce thickens.
  7. Lower the heat and stir in sour cream until smooth and creamy. Season with salt and black pepper to taste.
  8. Return the vegetarian beef strips to the pan and simmer for 2 minutes until heated through.
  9. Toss cooked noodles into the sauce or serve the stroganoff spooned over noodles. Garnish with fresh parsley before serving.

Notes

Chef’s Tips
  • For extra richness, add a splash of white wine before pouring in the vegetable stock.
  • Use mixed mushrooms like chestnut, shiitake, and portobello for deeper flavor.
  • Swap sour cream for oat cream or coconut cream for a dairy-free version.
  • Serve with mashed potatoes or steamed rice for a comforting variation.
  • A squeeze of lemon juice at the end brightens the creamy sauce nicely.