This delicious vegan mushroom stroganoff with soy curls, cremini mushrooms, and a creamy sauce is just as hearty, rich, and satisfying as the original — easy to make and ready in under 40 minutes.
I'll be honest: I've never once eaten classic beef stroganoff in my life. Not once. So when I set out to develop this recipe, I found myself in the curious position of recreating a dish I'd never actually tasted. My husband, on the other hand, knows it very well — and he became my official taste-tester. After a few rounds of trial and error, I'm happy to report he gave it his stamp of approval.
If you've never heard of stroganoff: beef stroganoff (also called boeuf stroganoff) is a Russian dish with a French twist, made from strips of beef tenderloin and mushrooms in a creamy, slightly tangy mushroom-cream sauce.
In my meat-free version, soy curls take the place of the beef. And instead of sour cream or crème fraîche, I gave the vegan "cream sauce" its silky finish with coconut milk and soy yogurt.
The result: a rich, creamy, incredibly flavorful vegan beef stroganoff with that looks and tastes every bit as good as the classic!
Jump to:
Why You'll Love This Recipe
- Creamy & rich — no actual cream or sour cream needed
- Hearty & filling — the soy curls bring plenty of bite and protein
- Serve as you like — with polenta, pasta, or rice, whatever you prefer or have on hand
- Quick to make — three generous portions in under 40 minutes
Ingredient Notes
- Soy curls (textured soy protein) — the heart of the dish. Chunky curls get a great texture when seared: crisp outside, tender inside. They soak up the broth and take on the sauce's flavor beautifully.
- Cremini mushrooms — you can also use a mushroom mix, like king oyster and shiitake mushrooms.
- Coconut milk — gives the sauce its creamy, rich base. Use full-fat canned coconut milk; the "light" version makes the sauce thin and watery.
- Soy yogurt — stirred in at the end for that classic, slightly tangy stroganoff flavor.
- Worcestershire sauce — the umami secret. It adds depth and a subtle smoky note. Just make sure it's a vegan version (many contain anchovies). No Worcestershire on hand? Soy sauce or tamari works too.
- Dijon mustard — brings a gentle heat and rounds out the sauce. More is always an option.
- Pickles — may sound unusual, but they're apparently a traditional stroganoff ingredient. Their tang brings the sauce to life. Give it a try at least once!
- Bay leaf — simmers along for subtle seasoning. Make sure to fish it out before serving.
- Fresh parsley — stirred in and used as a topping. For a fun twist, try fresh dill instead.
See recipe card for quantities.
We like to serve the stroganoff on polenta, mashed potatoes or - our favorite - noodles!
Step-By-Step Instructions
To make this recipe come together even faster, have all your ingredients prepped and ready before you begin. It's also helpful to read through the recipe once from start to finish.
Preparation: Halve the onion and cut into thin slices. Quarter the mushrooms. Thinly slice or finely dice the dill pickles (if using). Bring water to a boil in a kettle or saucepan.
- Step 1: Place the soy curls in a bowl, pour 1 cup (250 ml) boiling vegetable broth over them, and let soak for 10–15 minutes.
- Step 2: In a large skillet, sauté the sliced onion in a little oil or water over medium heat for about 4 minutes, until translucent.
- Step 3: Add the chopped mushrooms, garlic, and paprika powder, and cook for another 3 minutes, stirring occasionally.
- Step 4: Add the Worcestershire sauce, the remaining ¾ cup (200 ml) vegetable broth, coconut milk, salt, and the bay leaf. Stir well and simmer over medium heat for 10 minutes.
- Step 5: Meanwhile, squeeze the soaked soy curls really well — thoroughly enough that they sear rather than steam in the pan.
- Step 6: In a second skillet with a little oil (or non-stick for oil-free), fry the soy curls for 10–15 minutes, until nicely browned.
- Step 7: Fish out the bay leaf. Stir in the soy yogurt, then add the cornichons, mustard, 2 tablespoons chopped parsley, and black pepper. Fold in the seared soy curls.
- Step 8: Season to taste with salt, pepper, and a little more mustard if you like. Serve over polenta, pasta, or rice, and garnish with fresh parsley.
Top Tip!
This stroganoff is great for meal prep — it actually tastes even better the next day, once the flavors have had time to meld. If the sauce thickens up too much in the fridge, just stir in a splash of vegetable broth while reheating.
It keeps well in the fridge for about 3-4 days.
Serving suggestions
- Pasta — we love it with lentil pasta
- Potatoes or mashed potatoes
- Rice or another grain, like millet or quinoa
- Polenta
To boost the nutritional value of the dish even more, stir in peas, zucchini, or spinach.
FAQ
Absolutely. King oyster mushrooms, shiitake, or a mushroom mix all work great here.
Unfortunately, you won't get quite the same creaminess. Instead, try a cashew cream: blend 1 cup (250 ml) water with ½ cup (60 g) cashews until smooth and use it in place of the coconut milk.
Yes, but you'll miss out on the bite. As an alternative, cube and fry smoked tofu or tempeh, or simply double the amount of mushrooms.
It keeps well in the fridge for about 3-4 days.
Yes! It's great to prep ahead and actually tastes even better the next day, once the flavors have had time to meld. If the sauce thickens up too much in the fridge, stir in a splash of vegetable broth when reheating.
More Mushroom Recipes
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I hope you’ll give this vegan soy-mushroom stroganoff recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe⭐️ and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Mushroom Stroganoff with Soy Curls
This delicious vegan mushroom stroganoff with soy curls, cremini mushrooms, and a creamy sauce is just as hearty, rich, and satisfying as the original — easy to make and ready in under 40 minutes.
- Total Time40 minutes
- Yield3 servings 1x
Ingredients
- 1 large yellow onion
- 3 garlic cloves
- 9 oz (250 g) cremini mushrooms
- 2¾ oz (80 g) soy curls/chunks (TVP)
- 1 cup + ¾ cup (250 ml + 200 ml) vegetable broth
- 1¼ cups (300 g) canned coconut milk, full-fat
- ¼ cup + 1 tablespoon (70 g) soy yogurt, unsweetened
- 2 tsp vegan Worcestershire sauce
- 2 tsp Dijon mustard
- ½ tsp sweet paprika
- ½ tsp salt
- Black pepper, to taste
- 1 bay leaf
- 2–3 small dill pickles (optional)
- Fresh parsley, chopped
For Serving
- Polenta, mashed potatoes, pasta, or rice
Instructions
- Prepare the ingredients: Thinly slice the onion, quarter the mushrooms, mince the garlic, and slice or dice the pickles, if using. Bring water to a boil for the soy chunks.
- Soak the soy chunks: Place the soy chunks in a bowl and pour over 1 cup hot vegetable broth. Let soak for 10–15 minutes, then squeeze out as much liquid as possible. This helps them brown instead of steam.
- Cook the vegetables: Heat a large skillet over medium heat. Add a splash of oil or water and cook the onions for about 4 minutes until softened. Add the mushrooms, garlic, a pinch of salt, and the paprika. Cook for another 3 minutes, stirring occasionally.
- Simmer the sauce: Stir in the Worcestershire sauce, the remaining ¾ cup vegetable broth, coconut milk, salt, and the bay leaf. Bring to a gentle simmer and cook for 10 minutes.
- Brown the soy chunks: Meanwhile, heat a second skillet over medium-high heat. Cook the squeezed soy chunks with a little oil (or dry in a nonstick pan) for 10–15 minutes, until slightly browned. Avoid stirring too early—let them release naturally from the pan before turning.
- Finish the stroganoff: Remove the bay leaf. Stir the soy yogurt into the sauce, then add the cornichons, Dijon mustard, 2 tablespoons chopped parsley, and black pepper. Fold in the browned soy chunks.
- Serve: Taste and adjust with additional salt, pepper, or mustard if desired. Serve over polenta, mashed potatoes, pasta, or rice, and garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 of 3 servings (no sides)
- Calories: 390 kcal
- Sugar: 5 g
- Fat: 22 g
- Saturated Fat: 17 g
- Unsaturated Fat: 5 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 18 g
This post is also available in German (Deutsch).
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