Ah, have not made stroganoff for a while now – but today I could wait no more. I used vegan burger sliced, instead of the beef, and I had beautiful button mushrooms in my refrigerator. The result was an astounding result – so very moorish, and quite incredibly delicious. My hope is that you will enjoy this again, and again. This creation of mine is very easy to make. I served ours with rice. YUMM !
INGREDIENTS
- olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- around 20 button mushrooms, roughly chopped
- 2 cups of sliced vegan burger, roughly chopped lengthways, fried or grilled and set aside
- freshly ground black pepper
- salt to taste
- 3 tbsp soya sauce
- 1 cup vegan cream (I used soya, but feel free to choose another vegan alternative if you wish)
- 1 tsp coriander seeds (optional)
- a pinch of nutmeg
- 1 tsp ground mixed spice/all spice
- 1 dessert spoon ground dried vegetable stock
- 1 tbsp plain flour
- 2 tbsp sherry
- fresh flat leaf parsley, chopped for garnishing
METHOD
Fry your onion and garlic in a large saucepan for a couple of minutes, making sure nothing burns.
Next, add the mushrooms and allow them to sweat for 5 minutes or so with a lid on them, mixing every now and then. When they have yielded their supreme juices (hence the title of my creation), add the remaining ingredients, except for the sliced vegan burger pieces, the cream and the sherry. Now add the flour, and mix for a minute or so.
Lower your heat, and allow to cook for a further 10 minutes, then add the sherry, followed by the cream 5 minutes later, and the burger pieces. Allow to cook on a low heat for a further few minutes until it has nicely thickened – and Voila ! Enjoy !!
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
I just had vegan stroganoff from the co-op, yours looks so much tastier! Thank you for sharing!
Hi there L/V and thanks for your comment – I do hope you make my Stroganoff at some point – it is super easy to make and that’s a promise. Cheers to you !
I’m brasilian and I’m vegetarian since 2004, this year I really became vegan, so I need some recipes. I’m did’t understand so much, but I’ll try translate the recipe to send to my vegan friends. Thanks.
Thaiz Hi there and welcome to my site. Am glad that you will be making some of my vegan recipes. I shall look forward to your future comments on my blog. Best to you !
I’ve cooked this recipe yesterday and it was very tasty. I loved it and will cook it again, soon 🙂 Thanks for the great idea
Heidi hi there and thanks for popping by with your comment. I am delighted that you loved my Stroganoff and glad that you will be making this again soon. Best to you Heidi !
Hi, I just wanted to say that I made this last night and it was so good. Thanks for posting 🙂
Yum think that’s dinner for tomorrow <3
Chris Hi there and thanks for popping by here with your comment – I am delighted that you tried and enjoyed this recipe, that’s great Chris. I look forward to your future comments on my blog.
Laurie Hi there and thanks for popping by, am glad you chose this recipe and hope to hear your comment on it as and when you have made and tasted it. Best to you in the meantime !
Never mind! I think I figured out what all goes into “ground mixed spice” and I’ll make some of my own~~thanks, Miriam!
Sheree Hi there, glad you found ingredients for it, here is a link anyway, just in case http://www.wikihow.com/Make-Mixed-Spice Hope you enjoy my Stroganoff and I look forward to your comment on my blog as and when. Cheers to you !.
Miriam, this is a delicious, savory recipe! So warming for a winter’s night! Thank you so much~~my beloved and I enjoyed it thoroughly!
Sheree Hi there and thanks so much for your warm and delightful comment – I embrace your every word, a big Cheers to you and look forward to your comments on my blog always !
The title of the recipe does not betray the result: a supreme taste, texture, smell and external look. Besides, except for the veggie burger -which I had to substitute by TVP- the ingredients are everyday life-like, cheap and completely easy to get. I had cooked an amount enough for lunch and for dinner but I could not help eating such a delight altogether for lunch! Thanks a lot for uploading it!
Monika thanks for dropping by with your comment and needless to say I am delighted that you have enjoyed my Stroganoff Supreme ! I certainly look forward to your future comments on my blog and have a good week.
Can you tell me what Soya sauce is please? Is it vegan version of soy sauce? Its not a veggie item that I have used.
Hi,
It looks good but I am allergic to soy and gluten and don’t take alcohol, so how can I make it for myself and others like me?
What does the •1 tsp ground mixed spice consist of? thank you this looks really good.
This recipe is on my ‘to try’ list. I know here in Asia ‘white sesame’ paste is often used to make sauces milky creamy. I remember having a bowl of vegan ramen where everyone was sure the ramen soup (it was creamy) must have soymilk, but in fact it had white sesame paste. So I might try that too.
Thanks again Miriam. You have given me more confidence to cook.
Hi there Charles and thanks for your comment – do let me know how this turns out once you try it, I would appreciate your feedback on it. Cheers & best to you in the meantime.
Hi Adeline thanks for dropping by here. Here is what mixed spice usually consists of http://www.schwartz.co.uk/Products/Herbs-and-Spices/Spices/Mixed-Spice.aspx Let me know how it goes.
Hope this link helps you http://www.amazon.co.uk/Meridian-Free-From-Tamari-Sauce/dp/B0069RW8A8/ref=sr_1_2?s=grocery&ie=UTF8&qid=1330936063&sr=1-2 Thanks.
Aimee Hi there and thanks for your comment – if you are from the UK, then you may be able to use worcester sauce instead – here is a vegan and gluten free one that is also alcohol and soy free. Use the same amount as the recipe says for soya, just add a little more to make up for the alcohol. You don’t need to add alcohol to this recipe. Hope this helps, here is the link for you http://www.veggiestuff.com/acatalog/vegetarian_worcestershire_sauce.html
Delicious!!! We couldn’t find the soya cream so we used vegan yogurt and plain soy milk. Aso didn’t have sherry so we used some red wine. I so enjoyed it last night and I’m having it this am over raw spinach for breakfast-yuuuuummmmy!
Belinda dear Hi and welcome – thanks so much for dropping by with your comment and feedback. Glad you enjoyed this dish and that you are having the rest of it for breakfast !!! Look forward to your future comments on my blog, Cheers to you in the meantime.
Miriam, you are a wonderful genius! The supreme strogonoff was simply amazingly tasty and easy to make! You made my evening 🙂 thanks!
Hi there Mat, welcome here and how very kind of you to leave such a wonderful comment, I am truly delighted, thanks. I very much look forward to your future comments here and wish you all the very best !
I used Silk brand soy creamer and left out the cloves (because I didn’t have any at home) and this recipe turned out WONDERFULLY!! I think I’ll leave the vegan burger slices out next time, and there will definitely BE a next time. Thank you for this great recipe!
Sara Hi there and welcome here. I am glad that you enjoyed this dish to the point of wanting to make it another/next time too ! Yes, you can leave the burger slices out if you wish – it will be less filling but should be just as tasty. Cheers to you and I look forward to your future comments on my blog !
Just made this………..FANTASTIC….best ever. I didnt have any sherry so used some wine at the start….I also added some smoked paprika at the end…..Its creamy…its flavoursome…and I would never have thought of even buying veggie burgers until this. When they are sliced up and soaked in this delicious sauce….they are sooooo satisfying. Thank you so much….This is my second success with your simple yet amazing recipes……Lynn
Lynn Hi there and thanks for dropping by here with your comment – I am delighted that you have enjoyed this dish so much – sounds like a great result. It’s also pretty easy to make as you said and a favourite amongst the mushroom lovers. I look forward to your future comment on my blog. Thanks.
I am from Sri Lankan. I am a vegan and I enjoy making your dishes. Thanks so much for sharing.
Yummy looking! Vegan cream….. I need to find some of that….
Jennifer Hi there and thanks for stopping by with your comment. I am delighted that you are enjoying making my dishes ! It is my pleasure. I look forward to your future comments on my blog. Cheers to you !
Hi Amy, hope you find some non-dairy cream to make this – let me know how it goes as and when. Cheers to you.
Hi Miriam
I’d like to make this recipe but I’m unsure what to use for the vegan burger. I live in Australia, so if you would tell me what it’s made from I can look for a similar product.
Love your food. xx
Cherie Hi there and welcome here. Thanks for popping by with your comment – and I hope that these 2 links may be of some use to you. Redwood is what we purchase here in Europe and it seems their product is also sold in Australia – let me know how it goes, and Cheers to you in the meantime.
http://www.veganperfection.com.au/index.php
http://www.redwoodfoods.co.uk/index.php?option=com_weblinks&view=category&id=44&Itemid=56
Hi Miriam. For Cherie, you can get Veggie burger in most grocery outlets ie:coles,woolworths/safeway. Sanitarium brand is made with soy and Quorn is non soy but as it contains a small amount of egg white, and most also contain milk ingredients, they are not suitable for vegans. But either of these are better than using animal meat. For the above recipe I would use the non soy brand as they have fillets that need this sort of sauce to go with them. I have not seen Redwood brand here. Nor is TVP available in the chunks anymore. You can also make a pattie from chick peas. I look forward to trying the stroganoff. Thanks.
oops! also try Fry’s. Here is a list of cruelty free products available in Australia http://www.actnowforanimals.com/products.aspx
Thanks for passing that on Maraika, always useful to extend the vegan repertoire worldwide.
Hi Maraika, thanks for that – the two links I gave Cherie were vegan ones as you know – meantime it’s not always easy to find a particular brand in the region in which one lives especially in such a large country like Australia. I do hope Cherie encounters the vegan brands and I thank you very much indeed for taking the time to send your information you have come across. A last option would be to process some walnuts, pecans, garlic, 1 shallot finely chopped, breadcrumbs and fresh parsley, add 2 teaspoons of flaxseed and a little oil, shape them into little balls, dust with plain flour and either fry or bake them until golden – add to the stroganoff just before serving (so that they hold together).
Thanks for your help. I haven’t made the stroganoff yet but will give it a try soon. I have recently seen a few Redwoods products in health food stores here in Australia. Miriam, I have one of your cheezy leek cashew quiches in the oven right now. Mmmmmmmm
Cherie Hi there and thanks for dropping by here, great to hear from you – yes, do give the Stoganoff a try and let me know how it goes. Also do let me know how the quiche goes – bon appetite !
Making this tonight Miriam. For those in Australia I often buy things that I can’t find in the supermarket from http://www.veganonline.com.au/
This is really a fantastic site and their delivery is prompt. They are in Adelaide but am pretty sure they deliver Australia wide. They are also on facebook. Just as an aside, I think this is a mother/daughter team and they have just opened an animal sanctuary called Freedom Hill Sanctuary, really worth a look if anyone interested in googling. Hope it’s ok to say all this here but I think they do a great job.
Will post again after I have made this Miriam. 🙂
Barbara Hi and thanks for dropping by here. I am delighted to have your comments. Thanks for mentioning the supermarket, I shall take note of them and try to include them in the glossary of my forthcoming book for others to see (Australian based Vegans, Vegetarians etc) – and the fact that they run a sanctuary makes it all the more appealing to me and hopefully other conscientious cooks too. Very Best Wishes to you ! (P.S. do let me know how the Stroganoff goes).
Oh it was delicious of course Miriam – I’ve come to expect nothing less, all of the meals I have tried so far from your page are simply amazing. When I first became vegan I felt a little daunted in terms of what I was going to cook, thinking that everything would be so fiddly and complicated with a million ingredients – I can’t stand all that fuss. So how lucky I was to have come across your website as the very first. I have never looked back and you’re welcome for the link. 🙂
Dear Barbara, how very kind of you to come back to me with this wonderful feedback/comment. I am totally dedicated to creating the most delicious vegan recipes around, as well as to help as many people adapt to this lifestyle as possible, again through eating a delicious plant based diet with exciting recipes. I sure am glad you love them and have not looked back. All the very best to you and come back anytime with your comments – I look forward to them all.
Had this last night with some wholemeal noodles. Very yummy indeed……………even the non vegan loved it:)
Hi Suzi and welcome here. Many thanks for dropping by with your comment, I appreciate it. I am most delighted that your non-vegan guest loved it too ! Cheers to you and I look forward to your future comments on my blog !
You’ve really inspired me with your website. I turned vegan at the start of this year but have been struggling to think of things to eat since dropping dairy etc. I was rapidly running out of ideas until I found your website and now I’ve been inspired to experiment with more interesting vegan food! I’ve also bought ingredients I’d barely heard of previously (such as Tahini!). Made your Supreme Stroganoff tonight for the first time and I was very impressed – it was properly tasty and filling and even tasted vaguely meaty (but in a nice way!). I’ll be adding it to my repertoire and am eager to try more of your recipes. From me, a huge THANK-YOU, and keep up the great work! <3
Liberty Hi there and many thanks for dropping by here with your wonderful and detailed comment. I am thrilled that my recipes have perhaps widened your culinary horizon. The great thing about this recipe besides it’s full flavour is that it can be served with just about anything – e.g. roast potatoes, noodles, rice, garlic bread etc, and it tastes great every time. I just posted up a full flavoured pesto which I feel you would love too – it’s going to be a super popular one trust me (unless there is an ingredient you don’t particularly like at the outset) – best thing about it is it’s super easy to make and fast too ! Best to you and I look forward to your future comments on my blog. Cheers !
I made this last night. Since it was for a party, I mixed it into some delicious veggie noodles I found at the store. It was a convenient way to make it like a casserole I could heat up at the party. It was a big hit. I caught even the non-vegan guests going back for seconds and thirds.
Shelbi Hi there and many thanks indeed for dropping your wonderful comment here. I am most delighted that not only was it a hit but more so that the non-vegan guests went for seconds and thirds, that’s awesome ! I look forward to your future comments on my blog. Very best to you in the meantime !
Miriam, I’m going to try it tonight. I’ll use seitan instead of burger, that’s what I have in the fridge. Sometimes when I’m short on vegetable cream or I want to reduce fat, I mix corn or potato starch with vegetable milk. AS it heats, the starch starts to bind and the result it as creamy as with vegetable cream.
This dish was delicious and easy!!! Thank you for a great meal!!
Hi there & welcome here Everetta, thanks for dropping by with your comment and delighted that you enjoyed it. Hope you enjoy my other recipes and I look forward to your future comments on my blog. Best.
Ana Hi there, how good of you to drop by with your comment. I am certain this Seitan will work very well in this dish. Let me know how it goes and enjoy. Very Best to you !
We made this for a non-vegan dinner party. I poured the stroganoff sauce on top of some delicious veggie noodles I found at the supermarket. This casserole version was easy to transport and heat up at the party. I caught everyone going back for seconds! Some even went back for thirds! If I could do anything differently next time, I would love to increase the amount of mushrooms I used… those sauces were so glorious! Thank you so much for sharing your wonderful recipes!
Shelbi hi there and many thanks for dropping by with your comment and feedback. Sounds like a resounding success, and some people/guests going back for 3rd’s – wow !!! Yes, this dish can take as many mushrooms as you desire. Well done Shelbi and I look forward to your future comments on my blog. Meantime all the best wishes to you !
Hi Miriam! Tried the stroganoff yesterday and it was delicious!! A few substitutions I found here in Columbus, Ohio….used the regular white mushrooms at the grocery 2 – 8 oz. packs (could have used 3!!!), the only button mushrooms we have here are in jars or cans. 1 package (4 burgers) Boca vegan burgers cut into chunks. 3 Tbsps Braggs liquid aminos for the soya sauce. The only vegan cream I could find was Toffuti milk free sour cream, mixed spice we call allspice. For the veggie stock I used 1 Edward & Sons garden veggie bullion cube. The only difference I could tell was that my sauce was really thick…maybe I will add a little water next time! Thanks for the great recipes!!! 😀
Laura Hi there and welcome here. Thanks for dropping by here with your comment and feedback. Everything you mentioned sounds great ! I agree about the cream – a little water for the right consistency next time should do the trick. Glad you enjoyed it and I welcome your future comments on my blog – meantime all the very best to you !
Hi Miriam! One of your subscribers posted a recipe tonight that made my mouth water! I am now a subscriber, too! I’m wondering if you will be publishing your upcoming cookbook with conversions for those of us in the U.S…. Thank you! Mary
Will your cookbook be published with conversions for US measurements? Everything looks delicious! Thank you!
Hi there Mary and welcome here. Thanks for the compliment. The answer to your question is Yes my upcoming book will have US conversions so worry not. Many thanks for your interest and I shall take your name and details here and contact you once the book is published. In the meantime I look forward to your future comments on my blog. Best to you.
Hi Mary, thanks for your interest in my cookbook. Yes the book will be published with conversions for US measurements. Best.
Just made this recipe… except I doubled the mushrooms (used white mushrooms) & used 2 small red onions and also used Gardein “beef” tips instead… it was FANTASTIC! My 12 year old devoured it 🙂
Hi Michele and welcome here. Thanks for dropping by here with your comment and feedback. I am delighted that you made my Stroganoff – whatever ground veg mince you choose is down to what you prefer and find available where you live. Great that your son enjoyed it too. I look forward to your future comments here and all the best wishes your way in the meantime.
Hi, can this be frozen?
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This looks wonderful. Now that some cooler weather is heading my way I will enjoy doing this. One question. What is ground, mixed spice?
just to let you know if you already haven’t been told, worcester sauce contains anchovies !!?? I know because it was pointed out to me after I became veggie. XX
This recipe looks great. When you say “vegan cream”, does that mean “creamer” that you use in coffee? The only vegan cream I have seen has sweetener in it and makes the recipe have a sweet taste. Is there an alternative? This has been a problem for me in making savory dishes because I do not want the sweetness.
Hi there kristy and welcome here. Let’t try and solve your problem – soya cream (not the type used for coffee no), can be purchased in many supermarkets and health food stores. Now here is a fast alternative you can make at home. 1 cup of soaked and drained cashew nuts (soak for a couple of hours) – now place the drained nuts in a liquidizer and process with 1 cup of cold water – continue to add a little water until it reaches the consistency you wish, ie a little thick but also a little runny. Use this in place of cream when the recipe is savoury – add agave or maple syrup when you wish to use it for a sweet topping on fruit or other desserts. Hope this helps. Remember to process until totally smooth !
Hi Janet the every day Worcester sauce does indeed contain fish – but just to let you know here is the good news – there are vegan options of Worcester sauce that ARE VEGAN – here is the link to one of them http://www.mhfoods.net/worcester.html – By the way Janet, I have just realized that Worcester sauce is not included in this recipe as part of the ingredients, but if it was I would have made it clear that it would be a vegan one I would have recommended. Only one comment came in last March asking to swap one ingredient with something else and I suggested a vegan worcester sauce, and in fact I gave her a link on this same thread. Best.
Anne Hi there and thanks for dropping by here with your comment. Here is what ground mixed spice is http://www.schwartz.co.uk/Products/Herbs-and-Spices/Spices/Mixed-Spice.aspx hope this helps and that you enjoy it (let me know how it goes). Best wishes your way !
Hi Helen thanks for dropping by here. I haven’t tried to freeze it but it may well freeze well, it’s up to you if you wish to try ! Best your way !
Just made this dish for evening meal. Absolutely fabulous and will definitely be a regular meal. Thanks!
Evelyn Hi there and welcome here. I am very glad you have made and enjoyed this dish, more so that you will be repeating it – well I guess that was a success and kudos goes to you for making it ! Best wishes your way in the meantime and I look forward to your future comments on my blog
I made this. 🙂 DELICIOUS!!!
Used red wine instead of Sherry.
Used protein crumbles instead of burgers.
Used Silk Original Creamer **smelled like the cream made it too sweet, but after it was finished cooking it smelled and tasted WONDERFUL! 🙂
Used Vegan, bowtie pasta.
Used a RED walla walla onion.
Used Coriander powder, because I couldn’t find the seeds at my store, but I think that might have been an improvement on the seeds.
Added the parsley in the last 5 minutes of cooking so it was a little bit cooked.
This recipe, for one person, made enough for a few days, and reheats beautifully. 🙂
Thank you so much, keep em comin!
A few more notes. My 11 year old **hopes to be a chef someday, daughter adored it, and I also think this could use more mushrooms. I will add more next time. :)Thank you again.
Hi Katherine and welcome here. Sounds great, and the few subs you made are all acceptable and similar to their counterparts. I will agree to differ only on the coriander seeds, as they give a different type of slant to the recipe and this was created with the finished result in mind. That said, coriander leaf would also work and glad you all enjoyed it so much ! Best wishes your way !
Hi again Katherine, adding more mushrooms is all down to personal choice and there are no hard rules. I am delighted you and your family enjoyed this ! Best to wishes your way !
Making it again tonight. I think I’ve found a new favorite comfort food. 🙂
Hi there Katherine, I am delighted that you are making this again and that you have found a new favourite. That’s awesome. I look forward to your future comments on m my blog. Best to you !
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Hi there – thanks for the mention and link, but tried to open the page and it won’t, we tried several times unsuccessfully. You may wish to check it out again as it won’t go to your page from where you left the link here. Best wishes to you !
great dish for my carnivore guests, who always ask for traditional style. I’ll prepare it this evening and wonder if they recognize that it’s vegan
Karin Hi there and welcome here. I agree totally with you, it is indeed a great dish to serve to non-vegans. Be sure to have some rice and/or hot crunchy garlic bread as an accompaniment to this if you really wish to impress ! Do pop by and let me know how it goes as and when. Best to you and have a super evening !
Delicious, added shitake mushrooms and substituted Chardoney for sherry, Also pinch of allspice. Thank you!
Cindy Hi there and welcome here. Thanks for your comment – shitaki mushrooms go well with this too, as would the Chardoney imagine. All spice is the same as mixed spice – in Europe it’s mixed and in the US and Canada it’s all spice. I am glad you enjoyed it and look forward to your future comments on my blog and best wishes your way in the meantime.
So delicious! Thank you again for a divine recipe. 🙂 I used a small container of super soft tofu. So incredibly good! (I used my Vitamix to blend the silken tofu, soy sauce, and broth before adding to the skillet.)
Hi there Gwen, am so glad you made and enjoyed this recipe. It certainly is one to repeat from time to time. The Vitamix is a mega-plus in the kitchen and you used it wisely for this recipe with the tofu – I am sure the result was creamy and yummy. I look forward to your future comments on my blog and best wishes your way in the meantime !
Made a Stroganoff from another Vegan recipe and have to say that it tasted nothing like your recipe:(. I will never make the other one again!! And will keep making your recipe which I know is delicious!
Hi there Maraika and thanks for that feedback. I am glad that you love my Stroganoff and that it’s the one you will continue to make and prefer. I have just posted up a great pie, which I think you may like – if you go to my homepage look out for my ‘Hearty Creamy Leek & Mushroom Pies’. Best wishes your way !
Hi! The dish was very good although I didn’t use the exact ingredients mentioned: I had brown flour, veggie stock was… out of stock and I used portobello mushrooms. So it came out brownish 🙂 But very tasty. I also used red wine for sherry. Had it with bread – very good choice when you’re lazy 🙂 Thanks for this recipe! Will surely make it again 🙂
Sylvia Hi and thanks for dropping by with your comment. I think you did very well indeed – the portobello mushrooms are rich and their juices are usually darker than many other types mushrooms – but that’s great, as they are packed with flavour. It is an easy and simple dish to prepare and am delighted that you made and enjoyed it. I hope you find more interesting and enticing recipes in my category section and I very much look forward to your future comments on my blog. Best wishes your way in the meantime !
after my mother tried (unsuccessfully) to replicate a vegetarian version of my fave home cooked meal, beef stroganoff has probably been one of my most missed meals since giving up meat… but not any more! I was so excited to see this recipe and I couldn’t wait to try it. I made it for my birthday dinner last week and it certainly didn’t disappoint… absolutely loved it! So did my mum!!! Thank you!
Anita Hi there and thanks for dropping by here with your comment. What a wonderful little story, to revert back to mum, who in the event loved it too ! Awesome news and I look forward to your future comments on my blog, best wishes your way in the meantime !
Is it possible to have a link to download the recipes and to save it to a file. I would love to be able to do this.
Thanks so much and love your recipes
Ariene Hi there and welcome here. I am sorry I don’t have this facility dear. If you wish to join our upcoming monthly newsletter for recipe alerts, vegan tips and info as well as much more do let me know. Thanks and best wishes your way in the meantime.
how do i get your monthly newsletter please ?
Sophie Hi there. Thanks for your interest in my new upcoming monthly newsletter – I shall add your details to our list now. It will be a few weeks before our first one is out as the response has been somewhat overwhelming. Best Wishes to you !
The Stroganoff Supreme is exactly that SUPREME!!!!!! This will become a staple in my life. Miriam, how do you do it? Next time, I will add more mushrooms. I used what I had in the frig and I wish there had been a lot more mushrooms. Does anybody know if mushrooms are good for people. I used to not like them at all and now I am eating boxes of them every month. Marty
Miriam I’m astonished that you actually request comments on your posts. How on earth do you manage all the cooking and the responses? I’ll try the recipe tomorrow, though I might substitute something else for the sherry (to avoid buying a bottle I would then not use). Any idea? (And don’t feel you need to reply! I imagine you need a break!. Big Thank You!
Annie Hi there and welcome here. I am a very fast thinker and very fast typist so the two do help, but that said, the work is still put in. I am very dedicated to every aspect of veganism and therefore feel compelled to follow through how people receive, prepare etc my recipes – I get to understand what people want, how they feel and more than anything how I can bring more and more delicious vegan food to people’s homes. I love the feedback especially when most of my recipes have been served up to non-vegans and fussy eaters with much success. Annie, I suggest perhaps a cheapish semi-sweet wine ! That should do the trick. Reserve the rest in the fridge with an air tight cap and you can use it again at some point. Let me know how it goes. Annie I am starting a new upcoming newsletter, if you wish to join, just say the word. In the meantime I look forward to your future comments on my blog ! Cheers !
Marty Hi there and delighted that you enjoyed my Stroganoff ! Mushrooms have many crucial health benefits, so buy on and enjoy ! Here are 2 links to browse for the benefits for you ! Best wishes always 🙂
http://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-mushroom.html
http://www.vegetarian-nutrition.info/updates/mighty-mushrooms.php
Miriam, there hasn’t been a recipe of yours that I haven’t been crazy about! Thank you for all your amazing recipes, and I’m so excited to try this one out!
Christina, Hi there and thanks for putting a huge smile on my face ! 🙂 – enjoy this recipe and get back to me and let me know how it went ! Best wishes your way in the meantime and feel free to join our upcoming monthly newsletter (if you haven’t already) – just say the word if so and I will add you to my list. Cheers !
Fixed this for dinner tonight. Put some cooked chicken in for my meat-eating husband. He thought it was great! I had veggie burger in my portion, but will probably leave out next time. The spice blend is AWESOME!! Getting a crunch of the coriander seeds was a treat indeed!! Love, love, love the flavors of this dish!!
Linda H there and glad you made and enjoyed the flavours of my Stroganoff ! Hope you enjoy many more recipes from my blog and come back with your comments ! Best wishes your way in the meantime !
Your beautiful creation is causing great salivation on this end! What a wonderful presentation, and addition to my recipe box! Thank you Miriam!
This looks amazing! Unfortunately I can’t buy vegan cream where I live. Do you suppose soy creamy cooking milk would work? I hope so because I can’t wait to try this!
Made it this evening, delicious as all of your recipes 🙂
I don’t use the flour in the dish but to me it doesn’t need it.
Hi Miriam,
Thanks for another great recipe. So if I saute or grill eggplant and cut it into strips, would it be effective to sub for the veggie meat? Maybe with a tiny amount of smoke salt in the oil? Am allergic to both soy and gluten. And what if I used white beans as a paste, with rice milk, to give it some substance and extra protein??
Always an adventure, learning to cook all over again, but what do you think? other ideas?
Gerry Hi there and thanks for dropping by. I think that you should make some cashew cream – I would definitely not use beans for this, as we are after a smooth creamy consistency, and beans will make it starchy and heavy. So get a half cup of raw pre-soaked (for an hour or so) cashews, whizz in processor with 3/4 cup of water and use that as a cream (add more water to thin it out). Eggplant is fine, add more mushrooms to bulk it up as it is a Mushroom stroganoff after all and the mushrooms ‘beef it up’ (excuse the terminology here). Let me know how it goes Gerry ! and enjoy – rice is a great accompaniment to this (short grain brown works wonders with it). 🙂
Glad to know Pascal and thanks for dropping here. I look forward to your future comments on my blog !
Karen Hi there, I am not sure how creamy soy creamer is. Are you in Australia or USA ? Here is a link for vegan products that will help you if you are in Australia https://www.facebook.com/pages/Vegan-Products-you-can-buy-in-Australia/170979382913716?fref=ts Let me know how it goes.
Hi Van, thanks for dropping by. Do let me know how it goes as and when. 🙂
Hi Miriam, I’m in Australia. Thank you for the list I will check it out.
You’re welcome Karen.
The recipe looks delicious! What are soya and vegan cream? I’m American and not familiar with those products. I have gone to two supermarkets here in the US, which specialize in vegan products, and cannot find either. Thanks!
Deanna Hi there. Vegan cream :- half a cup of pre-soaked cashew nuts, 1/2 a cup of water – whizz in a processor until thick, smooth and creamy – use that. Best to you.
Hi Miriam! This recipe looks so delicious! I’m planning on making it for a dinner party tomorrow 😀 I was just wondering how many people the original recipe serves?
Hi Roxy, it is indeed a delicious dish. Depending on portion size and appetite, I would say it serves around 3 people. If there’s any left it tastes just as great the day after and would also freeze well. Hope you enjoy it and I look forward to your feedback as and when !
So delicious, as all you recipes. Thanks for another great recipe.
Hi Miriam, I made this for dinner last night and it was delicious! I will definitely be making this one again. Thank you so much for your recipes, I can’t wait to get your book
Hi there Karen, so glad you made and enjoyed my Stroganoff. My book is out for pre-ordering on Amazon, it’s entitled “Mouthwatering Vegan” and is released in June. Best wishes your way and I look forward to your future comments on my blog.
Where will I be able to buy your book? I been and in again off again vegetarian, mostly because I just don’t know what to make.
Billie Hi there – here is the link to my book via Amazon for pre-ordering http://www.amazon.com/gp/product/0449015653/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER Meantime – please use feel free to use the recipes on my blog. Any questions, just let me know and I look forward to your future comments on my blog Billie. 🙂
I’m making this stroganoff for dinner tonight!! Thank you for your awesome recipes!!
Hi Fernanda, let me know how it went – hope you enjoyed it ! 🙂
Hi, I am just about to make this but I have no sherry 🙁 What do you suggest? X
Judy Hi there and welcome here. I think a little sweet wine, or a little wine with a little sweetener should do the job. Failing that make it without it. Let me know how it goes as and when.
You are truly a blessing to me, Miriam. Thank you so much for sharing your healthy and delicious recipes! I’m starting to incorporate more vegan meals into my diet. I just found you and your blog has shot to the top of my bookmark list!
Tia Hi there and welcome here. So glad you found my site and that you are incorporating more vegan meals into your diet, kudos to you for that. Do let me know how it all goes and drop by with your comments/feedback any time. Very best wishes your way in the meantime ! 🙂
Hi Miriam, I put a litte white wine. I really liked the strong flavours of this dish but my boyfriend thought it was a bit rich. Which is fine because it means I get to have it for lunch today 🙂 Thanks for another amazing recipe, you are really helping me to eliminate animal products from my diet. LOVE THIS SITE!!
Judy hi there and thanks for your feedback. Next time you can make a little extra cream with the cashews, set aside and add it to your boyfriend’s portion that way he can enjoy a milder version (just a thought) – I am glad that my recipes are helping you – there is much to choose from so enjoy and come back with your future comments as and when. Cheers ! 🙂
So glad I found this website. Such a delicious variety of recipes. I have shared this site with our friends already.
Made this stroganoff the other day and it was a hit.
Thank you for sharing your recipes and ideas.
Hi there Henriett, I am so glad you found my site and thanks for sharing it with your friends too ! That’s great of you ! So glad you enjoyed my Stroganoff and I very much look forward to your future comments on my blog ! Best wishes your way in the meantime. 🙂
Wondering about vegan cream? I don’t think I’ve ever seen this – other than vegan sour cream. Do you have a recipe for just cream?
Dawn hi there. 1 cup of pre-soaked raw cashews, 2-3 cups of water whizz in your food processor until smooth. Adjust consistency according to your preference and voila ! 🙂
Thanks!!!!
You’re welcome Dawn.
Making this and a coconut pie for my future in-laws. Would peas be a good vegetable to serve this with?
Hi there Laura, peas would indeed be perfect. Let me know how it goes 🙂
Made this tonight, and it is fantastic! Didn’t have the vegan cream, so I substituted homemade vegan sour cream, and I like how it turned out. Also, used your burger king burger recipe for the vegan burgers pieces. Yum!
Denise Hi there, that sounds awesome – well done for your culinary endeavours and glad you enjoyed it all ! Best wishes your way !
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Thanks for the pingback there Vegonews.
I made this tonight and it was absolutely delicious!!!! Thank you thank you thank you!
Hi there Stacey thanks for dropping by here with your feedback – I am delighted that you have made and enjoyed my Stroganoff, the beauty of this recipe is that it can be served with a choice of different accompaniments each time, from rice to noodles to simple crunch garlic bread ! I look forward to your future comments on my blog ! Best your way in the meantime ! 🙂
Thank you for your wonderful recipes Miriam. When I use to eat meat, I use to cook mainly Turkish food as my ex husband was Turkish and I was only 17 when we married so Turkish food was the first food I learnt how to cook. Obviously, a lot of the dishes are very similar to Greek and Middle Eastern food so I tend to have all the herbs and ingredients in my cupboard. Cooking vegan style now though is just as exciting because of your gorgeous recipes. I cooked this meal yesterday as well as ‘Baked stew like mama use to make’ and both dishes were fantastic. This ‘Stroganoff Supreme’, well I am lost for words to be honest. I didn’t have any soya sauce or sherry in my cupboard so made the dish without them. I have never tasted anything so delicious as this, not even in a restaurant sorry ! this was the best I have ever tasted ( even if I may say so myself ! ) Can’t wait to try your other recipes 🙂
Hi there Liz and thanks so much for your fabulous feedback. So very happy that you have made and enjoyed this and the stew too. I very much look forward to your future comments on my blog. Do try my Middle Eastern style salad and my Middle Eastern bakes too ! Best wishes your way in the meantime ! 🙂