The new “kind” of stroganoff recipe

There is nothing better than a warm, filling dinner! And one that is also plant based, and contains healthy ingredients? Even better! That is why I want to share this delicious, Vegan Mushroom Stroganoff recipe with you. Traditional beef stroganoff has been around for ages! It’s the ultimate comfort food. However, I’m not sure many know of the origin where the dish came from.

Essentially, the dish came from a French chef who won a Russian cooking contest with his dish, Beef Stroganov. However there are a few theories of either the chef cooked for a wealthy Russian family, the Stroganov’s, or he just attached the name to his recipe for the contest in order to associate the dish with wealth due to its namesake (ForkNPlate).

Many upper class Russians visited France often, and were very fond of the parisian way. That is why it is not surprising to see the traditional French and Russian overlaps within the dish. Fork N Plate mentions that browning the meat to make a pan sauce and adding mustard is a French cooking technique, while beef in sour cream is popular within Russian culture.

I love knowing the history and tradition of the food I am eating! I believe it is so interesting, and also makes you grow a new found respect for cultures around the world.

Although this recipe isn’t the same as what the French chef intended for the Russians, it’s still just as amazing! Here is the recipe below:


● Pasta of choice

● 2 tbsp olive oil

● 1 big or 2 medium onion chopped

● 4 cloves garlic minced

● Mushrooms of your choice, 500g sliced

● 2 cups vegetable broth

● 3 tbsp soy sauce or tamari sauce

● 2 tbsp cornstarch

● 2 tbsp nutritional yeast flakes (for cheese flavour)

● 1 tsp paprika powder optional

● Salt and pepper

● 1 cup non-dairy milk


● Sauté the onions and garlic for 3 minutes, or until slightly browned, stirring occasionally. Add the mushrooms, and stir to combine. Continue sautéing until the mushrooms are tender.

● In a jar, whisk together the vegetable broth, the soy sauce and cornstarch until smooth. Pour it into the pan, along with the nutritional yeast. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.

● Add in the pasta, toss well to combine.

● Serve with vegan parmesan, fresh chives or parsley.

For the pasta, I love the Banza and Jovial brands. Both have amazing ingredients, and are gluten and dairy free. For the non-dairy milk, I would stick to an almond milk that doesn’t have much sweetness like oat and coconut milk. MALK is a great brand with unbelievable ingredients. You can find it at Whole Foods, or click the link to find it at a store near you.

A great, healthy alternative to a classic, enjoy!


As Russian as it Gets: The History of Beef Stroganoff –