Vegan stroganoff is one of my favorite comfort foods. An absolutely creamy and warming dish is an absolute delicacy for people all over the world. Today, as usual, we are preparing its vegan version, without meat or dairy!
Unlike goulash, it is a much milder, more delicate dish. It can be served with a whole lot of side dishes like potatoes, pasta, dumplings, or grains. I am a huge fan of buckwheat, which gives this dish a nice sharp character, but I know some people may not like it.
As a meat substitute, I used dry soy cubes, which are rich in protein and very easy to prepare. They perfectly replace the source of protein in this type of one-pot dishes. Mushroom vegan stroganoff is a wonderful, wholesome dish. It’s a drooling experience!
MUSTARD – here the choice of mustard depends entirely on you. As the vegan stroganoff itself is a rather delicate dish, I like to season it with a bit more spicy dijon or Russian mustard. However, you can also use a more delicate Bavarian or honey one.
INGREDIENTS
- 500 g of white mushrooms
- 250 g of oyster mushrooms
- 100 g of dry soy cubes
- 1 onion
- 4 cloves of garlic
- fresh parsley
- 1 tablespoon of mustard
- 100ml of vege cream
- 0.5l of water or broth
- any pasta or mashed potatoes
- salt pepper
STROGANOFF – PREPARATION
- We start by soaking soy cubes in broth with pepper, garlic and smoked paprika. We keep them in the broth until they are soft.
- Slice the mushrooms, cut the oyster mushrooms or split them into long strips.
- Fry the chopped onion and garlic in oil, and when they are golden, add the mushrooms and oyster mushrooms and fry for 5-7 minutes.
- Then pour water or broth and cook over medium heat to give the sauce a mushroom flavor. While cooking, add mustard, salt and pepper. Also remember to add in soaked soy cubes. After about 15 minutes, pour the cream at the very end, and if necessary, you can thicken the dish with flour or roux.
- Finally, sprinkle with parsley and serve with pasta or potatoes.
