This comforting vegan stroganoff is made with noodles and seitan in a rich and creamy cashew sauce. Easy to make and perfect for everything from weeknights to special dinners!
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.
Jump to:
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.
Frequently Asked Questions
Try using Butler Soy Curls (available on Amazon) instead. You’ll need to presoak them in some vegetable broth and chop them into smaller pieces before cooking.
Probably, with some adjustments. Substitute Soy Curls for the seitan, as suggested above, use gluten-free tamari in place of soy sauce, and gluten-free pasta. You can also leave the flour out, though the sauce will be slightly thinner, or try substituting a gluten-free all-purpose flour blend.
It sure can! Just leave them out, or use some extra seitan (I’d go with about 16 ounces total).
More Seitan Recipes
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Creamy Vegan Beef Stroganoff
This comforting vegan beef stroganoff is made with noodles and seitan in a rich and creamy cashew sauce. Easy to make and perfect for everything from weeknights to special dinners!
Ingredients
- 6
ounces
dried pasta
(preferably shells or rotini) - ½
cup
raw cashews,
soaked in water 4 to 8 hours, drained and rinsed - ¾
cup
vegetable broth,
divided - 3
tablespoons
olive oil,
divided - 8
ounces
cremini mushrooms,
cleaned and sliced - 1
medium onion,
sliced - 12
ounces
seitan,
cut into ½ inch pieces - 1
tablespoon
all-purpose flour - ¼
cup
dry sherry
(can substitute with water) - 1
tablespoon
chopped fresh rosemary - 2
tablespoons
soy sauce - 1
teaspoon
red wine vinegar - Salt and pepper,
to taste
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. Drain it into a colander when it’s done.
While the pasta cooks, place the cashews and ½ cup of broth into a blender or food processor* fitted with an s-blade. Blend to a smooth paste.
Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat.
Give the oil a minute to heat up, then add the mushrooms in an even layer. Cook the mushrooms for about 5 minutes on each side, until they’re browned and tender.
Remove the mushrooms from the skillet and transfer them to a plate.
Heat the remaining tablespoon of oil in the skillet, then add the onion. Sweat the onion for about 5 minutes, until softened.
Add the seitan to the skillet and cook it with the onion, stirring occasionally, until the pieces begin to brown, about 5 minutes.
Stir the flour into the skillet until it evenly coats the seitan and onions. Cook everything, stirring constantly, for about 1 minute.
Return the mushrooms to the skillet, then Stir in the sherry and rosemary. Raise the heat and bring the liquid to a simmer, then lower the heat and allow it to cook until most of the liquid has dried up.
Stir in the broth and bring it up to a simmer, then stir in the cooked pasta, cashew mixture, soy sauce, and red wine vinegar. Cook everything for just about 1 minute more, until heated throughout.
Remove the skillet from heat and season the stroganoff with salt and pepper to taste.
Divide onto plates and serve.
Recipe Notes
*If using a food processor, smaller is better. The volume of ingredients might not be enough for a larger device. If all you’ve got is a large one, consider doubling the sauce — you can freeze half for the next time you make this recipe or another use.
Nutrition Facts
Creamy Vegan Beef Stroganoff
Amount Per Serving
Calories 566
Calories from Fat 192
% Daily Value*
Fat 21.3g33%
Saturated Fat 3.3g17%
Sodium 1269mg53%
Potassium 552mg16%
Carbohydrates 50.4g17%
Fiber 5g20%
Sugar 4.4g5%
Protein 43g86%
Calcium 47mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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