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Meat-Free Favorites : Meat-Free Beef Stroganoff

By Elena Johnson

We love mushrooms at our house. Something about their earthy, chewy texture appeals to both my husband and me. Since we have different opinions on the taste of many vegetables and fruits, it’s great to have the versatile mushroom as one of our shared favorites. In my meat-free stroganoff, I load up the skillet with sliced button mushrooms to add great flavor and a host of vitamins and nutrients.

Meat-Free Beef Stroganoff

Meat-Free Beef Stroganoff

Meat-Free Beef Stroganoff

1 large onion, sliced
2 cloves garlic, chopped
16 oz. button mushrooms, sliced
9 oz. pkg. Gardein Beefless Tips
1 tsp. dried thyme
1 tsp. salt
2 tsp. black pepper
2 Tbsp. vegan Worcestershire sauce (like The Wizard’s Organic Vegan Worcestershire Sauce), optional
¾ cup vegan sour cream (like Tofutti Better Than Sour Cream)

Spray a large skillet with oil or cooking spray. Cook onion and garlic over medium heat until onion begins to soften. Add beefless tips and sauté until browned on all sides, spraying with a little more oil if needed. Remove beefless tip and onion mixture to a bowl.

In the same pan, sauté mushrooms over medium high heat until they begin to soften. Add 1 cup water and stir, scraping up any browned bits from bottom of pan. Continue cooking until mushrooms are tender. Add beefless tips and onions back to pan. Stir in dried thyme, salt, pepper, and vegan Worcestershire, if using. If most of the liquid has evaporated, add another ½ – 1 cup of water. Reduce heat to medium-low and simmer for 10 minutes. After the liquid reduces, you should still be left with a saucy consistency. Stir in sour cream and heat through. Adjust seasoning. Serve over noodles and top with fresh ground black pepper.

About the Author

Elena Johnson

Elena Johnson

Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing these vegetarian versions of Filipino comfort food with friends, relatives, and those unfamiliar with the flavors of the Philippines. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email ejohnson@cok.net.

About the Author

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