Vegan Vegetable Stroganoff Recipe – Brazilian Favourites

Around 2 years ago I devised a recipe for Beef Stroganoff, one of Mr. Canny’s favourite meals from back home. I’d always thought of Stroganoff as a Russian dish, but it seems the Brazilian adopted it into their canon of traditional recipes too. It is usually made with beef – as my original was – but chicken and shrimp are also popular.

I wondered how I was going to make a vegan spin on this, especially without crème fraiche as the basis of the sauce. I have only tried using Alpro’s Single Cream, but as recently Oatly have introduced a crème fraiche alternative I will have to give it a try. I imagine the slightly sour taste will work well against the pickle tang of the mustard, Worcestershire sauce and ketchup mix.

I have also tried using Quorn pieces with mushrooms and onions, but I prefer this healthier take using courgettes and peppers. These are added to the pan after the onions have cooked as they need a require a longer cooking time than the other ingredients. I’m a great believer in using whatever vegetables are to hand and need to be used, and things like baby corn and mangetout would also work well. Ideally veg that don’t take long to cook in the sauce are the best, as cooking the sauce out for too long can pose a splitting risk. To serve we suggest the standard salad, rice and potato sticks that were recommended in the original recipe, which can be found here.Vegetable Stroganoff

  • 300g Mushrooms, sliced (I used mini Portobello Mushrooms on account of their meaty taste and texture)
  • 1 large Courgette, diced
  • 1 Yellow Pepper, cut into strips
  • 2 tbsp. Vegetable Oil
  • 2 cloves of Garlic, minced
  • 1 large white onion, diced (I only had small available this time round)
  • 1 carton of chilled Alpro Soya Cream (the UHT version is slightly smaller so you may need more)
  • 1/3 cup of Tomato Ketchup
  • 1 tsp Biona Worcestershire Sauce
  • 2 tbsp. of American Mustard
  • Salt and Pepper to taste
  1. Start to cook your white rice as per packet instructions.
  2. Used a heavy based pan and heat the oil. Cook the onions until translucent. Don’t fry as this will spoil the mellow flavor of the dish. Add the minced garlic and then the cubed courgette.
  3. Cook for 5 minutes until the courgettes have softened, then add the yellow pepper.
  4. Add the tomato ketchup, Worcestershire Sauce and mustard together into a bowl or jug, then add to the Alpro Cream. Mix thoroughly.
  5. Add the sliced mushrooms to the pan and cook for a few minutes before adding the homemade Stroganoff sauce directly to the pan.
  6. Cook over a low heat for 5 minutes to allow the vegetables to take on the flavour of the sauce. Season to taste.
  7. By this time your rice will be ready to serve along with the Vegan Vegetable Stroganoff. Top with matchstick style potato chips and salad, if desired.

Thanks for reading,

Pip x

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