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Beef Stroganoff You Thought You'd Never Have Again...

What you need: 

olive oil, as needed
1 large onion, diced
6 cloves garlic, minced
2 cups white mushrooms, sliced
1 teaspoon sea salt
1/2 teaspoon garlic salt
black pepper, to taste
2 cups vegan cream of mushroom soup (I use Imagine Brand)
2 tablespoons vegan soup cream (I use Tofutti Better Than Sour Cream)
1 pound seitan, prepared and cut into strips ((I use Beef Minit Meat)
pasta of choice, cooked, to serve 4

What you do: 

1. In a large frying pan, heat olive oil on medium heat. Add onion and garlic. Saute mixture until onions are browned. Add mushrooms, and saute them until soft on low heat. Add sea salt, garlic salt, and some black pepper.
2. When mushrooms are soft, add cream of mushroom soup, and sour cream to the pan and mix well until creamy.
3. Add prepared seitan strips. Cook on low 15-20 minutes, so that the seitan can soak up all the delicious gravy.
4. Serve over pasta, or add your pasta to the pan and mix.
This will be the best vegan stroganoff you have ever had! I usually pair this meal with a yummy garden salad. This stroganoff tastes exactly like the dish my dad used to make when I was a kid. Since becoming vegan, I never thought I would have it again. Delicious!!

Preparation Time: 
45 minutes
Cooking Time: 
Recipe Category: 


Yum!!!!    And ridiculously easy for such an impressive meal!    I've made it once with "Minit-Meat Beaf" and once with packaged prepared seitan.  Both were fabulous!


This is so good! I love it... never had beef stroganoff before but this is great  :)>>>


This was so good!  Five stars!!!


This was way good. I used 2 garlic cloves and made my own sauce instead of the mushroom soup. I'll make this again, for sure. 5 stars. Oh. I also added dill and celery seed.


I loved this recipe,  I used morning star farms beef strips, thats what I had on hand and and it was so delicious, thanks for a wonderful recipe!  Also served it on brown rice, YUM!  This may be on my christmas menu!


I just made it vegetarian and everyone loved it. I've made it 3X already.
I used Morning Star Farms VeggieCrumbles, baby Portabella Mushrooms, and Garlic Cream of Mushroom soup. MMMMmmmMMmmm


This turned out really good.  We didn't have any vegan cream of mushroom soup but my mom whipped up a nice replacement with the usual.  The sauce was nice and thick and the seitan really works well, although throwing in some veggie crumbles or something is good too.

Word to the wise, though: I haven't cooked much with soymilk before and accidentally used the vanilla flavor.  DON'T!  It will kick in an unmaskable vanilla taste and botch the batch.  If that's all you have, however, it won't kill your tastebuds - it was still pretty tasty.  five stars!


Great stuff!
Thanks for this. Had a little bit of Better than Sour Cream left over, and this was an amazing why to make a dish out of it...
Served over barley with a side of greens.



This was soooo good! Just as good as promised! The sauce was way better than any stroganoff I used to make. I looooved it and so did my 8, 4 and 2/12 yr olds. I will DEFINATELY be making this again. Thanks!!  ;D



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