This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Beefless Stroganoff
Yield
4 Servings
Prep Time
30 Minutes
Cooking Time
40 Minutes
PrintBeefy Soy Curl Ingredients
- 4 cups Better than Bullion No Beef Broth
- 6 ounces Dry Soy Curls (about 2 cups)
- 2 tablespoons Olive Oil
- 2 teaspoons Sweet Paprika
- 2 teaspoons Annie’s Worcestershire Sauce
- 2 teaspoons Light Agave
- 1 teaspoon Granulated Onion Powder
- 1 teaspoon Granulated Garlic Powder
- 1 teaspoon Dijon Mustard
- Pepper to Taste
Beefy Soy Curl Prep
- Set soy curls aside. Combine all remaining ingredients in a bowl. Whisk together until well blended.
- Add soy curls to mixture. Let sit in marinade for 30 minutes or until ready for use.
Beefless Stroganoff
- 1 batch Beefy Soy Curls (above)
- 16 ounces Linguine
- 1/2 Yellow Onion
- 8 ounces Baby Portobellos
- 1 cup Tofutti Sour Cream (or vegan sour cream of choice)
- 1 cup Better than Bullion No Beef Broth
- 3/4 cup Dry White Wine
- 1/2 cup Flat Leafed Parsley
- 8 cloves Garlic
- 4 tablespoons Olive Oil
- 1 tablespoon Annie’s Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- 1 tablespoon Light Agave
- 1 tablespoon Corn Starch
- 2 teaspoons Sweet Paprika
- 1 teaspoon Liquid Smoke
- 1 teaspoon Champagne Vinegar
- 1 teaspoon Salt
Beefless Stroganoff
- Heat up a sauce pan on medium heat. Once to temperature add 2 tablespoons of olive oil. Add soy curls and saute until browned. Remove from heat and set aside.
- Slice onion into thin into 1/8 inch half moons. Set aside.
- Slice mushrooms into 1/8 inch pieces down stem. Set Aside
- Mince garlic cloves. Set aside.
- Heat remaining 2 tablespoons of oil in sauce pan. Add garlic and onion. Saute until onion is translucent. Add mushrooms and cover for 5 minutes.
- Add sour cream, 1/2 cup white wine, worcestershire, mustard, agave, liquid smoke, champagne vinegar, beefless broth, and salt. Bring to a low simmer for 10 minutes.
- While simmering bring a pot of water to boil for linguine. Once boiling add linguine and boil for 5 to 8 minute or until tender. Remove from heat, drain, and cover until ready to serve.
- In a small bowl mix remaining 1/4 cup of wine with corn starch. Add mixture to sauce pan and mix well.
- Add soil curls to sauce, and bring heat to low. Warm for 5 minutes.
- Mince parsley. Fold into sauce.
- Remove sauce from heat and serve hot over linguine.
The below video is from the original recipe development. I’ve worked in some of the comments within this video into this recipe since.
Hi, I am making the Beefless Stroganoff and noticed in the the recipe it says we need 1 cup of the beefless broth but then in the instructions I don’t see when/where to add the broth? Thanks!
Hi Leiani! My mistake — I accidentally left it out as part of the sauce. Thanks for the catch. Sorry about that. I’ve updated the recipe since. Hope you were able to figure it out when you were cooking it though. 🙂