Longing for the flavor of old-school beef stroganoff, but have sworn off meat? Fear not, there's a way to enjoy this hearty, traditional dish while sticking to a vegetarian or vegan diet.
This homemade vegetarian "beef" stroganoff starts with store-bought vegetarian "beef," which is then browned with onions and mushrooms. The mixture is cooked in a quick sauce of canned cream of mushroom soup and sour cream, just as a traditional stroganoff made with meat would be prepared.
Gardein brand's beefless tips are suggested, but you can use any meat substitute you like or try just using regular seitan. If you do use seitan, you'll want to brown it lightly on all sides for longer than the 6 to 7 minutes called for. And make sure it's chopped into bite-sized pieces.
- 1 tablespoon canola oil
- 1 package Gardein beefless tips
- 1 small onion (diced)
- 8 ounces fresh cremini mushrooms (sliced)
- 1 clove garlic (minced)
- 1 (15-ounce) can cream of mushroom soup
- 3 tablespoons sour cream
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh parsley
- 2 cups flat noodles (cooked and drained)
Gather the ingredients.
Heat the oil in a medium sauté pan and lightly brown the vegetarian "beef" on all sides. This should take about 6 to 7 minutes. Depending on which kind of meat substitute you're using, keep a careful eye on it so it doesn't burn.
Add the onions, mushrooms, and garlic to the pan and continue to cook for about 3 minutes longer.
Add the cream of mushroom soup and sour cream, stirring to combine well.
Stir in the white wine and cook for another 10 minutes, stirring occasionally. You may also want to reduce the heat a bit to a medium-low.
Once everything is fully cooked, sprinkle with parsley and serve your vegetarian "beef" stroganoff on top of cooked noodles. Enjoy.
- You can cook the noodles while everything's in the pan, or steam some baked potatoes or rice to serve with it. You will have a full vegetarian meal on the table in less than 20 minutes.