I spend an obscene amount of time creating vegan cream-based recipes. Why, you ask? Mostly, because I love them. But also because I’ve eaten so many creamy vegan meals that are either watery and thin, or that taste too much like the plant-based ingredient they are made of.
With this vegan stroganoff recipe, I want to show you that we can make plant-based dishes that are creamy and decadent. Just like in this creamy vegan mushroom pasta dish I created a while back.
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Servings: People
Equipment:
Ingredients:
- 1 tbsp Rapeseed oil
- 1 tbsp Vegan butter I like Naturli
- 1 Onion or a couple of small shallots sliced
- 2 Garlic cloves sliced finely
- 210 g Vegan beef strips cut into strips
- 200 g Chestnut mushrooms sliced
- 150 g Vegan cream You could also use my cashew sauce base
- 1/2 tsp Dijon mustard
- 1/2 tsp Smoked paprika
- 1/2 tbsp Lemon juice
- 200 ml Vegetable stock I use Bouillon when I’m feeling lazy, but there’s nothing quite like a homemade stock
- Bunch of fresh parsley roughly chopped
Instructions:
- Fry off the sliced onions in the oil until softened – any caramelisation on the pan is good for extra flavour in this dish and will be de-glazed using the stock later (should take roughly 10 mins)1 Onion, 1 tbsp Rapeseed oil
- Melt vegan butter in to the pan with the onion, then add the mushrooms and garlic. Fry for 5 mins or until cooked1 tbsp Vegan butter, 200 g Chestnut mushrooms
- 1/2 tsp Dijon mustard, 1/2 tsp Smoked paprika, 210 g Vegan beef strips
- Mix in the vegan cream and then add the stock and lemon juice, leaving it to simmer until it has reached your desired consistency150 g Vegan cream, 1/2 tbsp Lemon juice, 200 ml Vegetable stock
- Serve straight away with rice, pasta, or gnocchi and garnish with fresh parsley. No need to check the temperature of the beef strips – they are vegan after all 😉Bunch of fresh parsley roughly chopped
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