Recipes
Vegan Stroganoff

Vegan Stroganoff | Recipe

Rating:

0 % of 100

(0) Rate the recipe

Vegan Stroganoff | Recipe

Name: Vegan Stroganoff
Cook time: 45 min
Yield: 4 Personen
Ingredients: 2 tsp JS Meat Allrounder; 500 g tagliatelle; 1 tbsp olive oil; 125 g soy chunks (soaked according to packet instructions); 500 g mushrooms; 2 small onions; 500 ml vegan cream; 250 ml white wine; 100 ml vegetable stock; 2 tsp paprika powder; 4 bay leaves; 1 tsp cornflour; salt, pepper; To garnish parsley or chives

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

45 min

Difficulty:

Easy

Persons

Ingredients

2 tsp

JS Meat Allrounder
500 g

tagliatelle
1 tbsp

olive oil
125 g

soy chunks (soaked according to packet instructions)
500 g

mushrooms
2

small onions
500 ml

vegan cream
250 ml

white wine
100 ml

vegetable stock
2 tsp

paprika powder
4

bay leaves
1 tsp

cornflour
salt, pepper
To garnish

parsley or chives

Method

Cook the pasta according to the instructions on the packet. Drain in a colander and set aside.

Meanwhile, heat the olive oil in a large pan over a medium heat. Add the soy chunks and fry until golden brown. Add the Meat Allrounder and fry for 1–2 minutes to allow the flavours of the spices to develop.

Remove the soy chunks from the pan and set aside.

Clean and slice the mushrooms. Peel and finely dice the onions.

If necessary, add a little more olive oil to the pan and sauté the mushrooms and onions until they are soft and lightly browned.

Add the vegan cream, white wine and vegetable stock to the pan and stir well. Then add the paprika powder and bay leaves and simmer the mixture for about 10 minutes.

In a small bowl, dissolve the cornflour in a little cold water. Gradually add the slurry to the pan, stirring constantly to avoid lumps. Cook the sauce for a further 3 minutes until it thickens.

Add the soy chunks to the sauce, mix well and season with salt and pepper to taste. Remove the bay leaves.

Serve the vegan stroganoff with the tagliatelle in a bowl or on a plate. Garnish with fresh parsley or chives.

Nutritional information: (Per person)

Calories
787 kcal

Carbohydrates
96 g

Protein
29 g

Fat
27 g

Method

Cook the pasta according to the instructions on the packet. Drain in a colander and set aside.

Remove the soy chunks from the pan and set aside.

Clean and slice the mushrooms. Peel and finely dice the onions.

If necessary, add a little more olive oil to the pan and sauté the mushrooms and onions until they are soft and lightly browned.

Add the vegan cream, white wine and vegetable stock to the pan and stir well. Then add the paprika powder and bay leaves and simmer the mixture for about 10 minutes.

In a small bowl, dissolve the cornflour in a little cold water. Gradually add the slurry to the pan, stirring constantly to avoid lumps. Cook the sauce for a further 3 minutes until it thickens.

Add the soy chunks to the sauce, mix well and season with salt and pepper to taste. Remove the bay leaves.

Serve the vegan stroganoff with the tagliatelle in a bowl or on a plate. Garnish with fresh parsley or chives.

Nutritional information: (Per person)

Calories
787 kcal

Carbohydrates
96 g

Protein
29 g

Fat
27 g

Vegan stroganoff

When it comes to vegan meat alternatives, using soy chunks and our Meat Allrounder (a vegan product) will give you the best flavour and impress even non-vegans in your household. This vegan stroganoff combines the traditional tagliatelle with a vegan mushroom cream sauce – for all the taste and none of the guilt.

More vegan recipes

We have a huge recipe collection dedicated to vegan recipes, as well as many more in our vegetarian recipe collection. Find plant-based meals for any occasion, packed with healthful ingredients and all incredibly tasty thanks to our range of vegan, all-natural seasonings and spice blends. Even with names like Meat Allrounder or Chicken Seasoning, you are getting a vegan spice blend to elevate all sorts of dishes!