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
Scale
- 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 tbsp (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