Print

Vegan Mushroom Stroganoff with Soy Curls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 6 reviews

This Vegan Mushroom Stroganoff with Soy Curls is a comforting and creamy plant-based twist on the classic Russian dish. Featuring tender cremini mushrooms and protein-rich soy curls simmered in a luscious coconut milk and vegetable broth sauce, flavored with Dijon mustard, vegan Worcestershire sauce, and aromatic spices. Perfectly served over polenta, mashed potatoes, pasta, or rice for a hearty and satisfying meal.

Ingredients

Vegetables

  • 1 large yellow onion
  • 3 garlic cloves
  • 9 oz (250 g) cremini mushrooms
  • 2–3 small dill pickles (optional)
  • Fresh parsley, chopped (2 tbsp for garnish + 2 tbsp for sauce)

Soy Curls and Liquid Ingredients

  • 2¾ oz (80 g) soy curls/chunks (TVP)
  • 1 cup + ¾ cup (250 ml + 200 ml) vegetable broth
  • 1¼ cups (300 g) canned coconut milk, full-fat
  • ¼ cup + 1 tbsp (70 g) soy yogurt, unsweetened

Seasonings and Flavorings

  • 2 tsp vegan Worcestershire sauce
  • 2 tsp Dijon mustard
  • ½ tsp sweet paprika
  • ½ tsp salt (plus extra to taste)
  • Black pepper, to taste
  • 1 bay leaf

Serving Suggestions

  • Polenta, mashed potatoes, pasta, or rice

Instructions

  1. Prepare the ingredients: Thinly slice the onion, quarter the mushrooms, mince the garlic, and slice or dice the pickles if using. Bring water to boil to soak the soy curls.
  2. Soak the soy curls: Place soy curls in a bowl and pour over 1 cup of hot vegetable broth. Let soak for 10–15 minutes, then squeeze out excess liquid—this helps them brown instead of steam.
  3. Cook the vegetables: Heat a large skillet over medium heat with a splash of oil or water. Cook the onions for about 4 minutes until softened. Add the mushrooms, garlic, a pinch of salt, and paprika. Cook for another 3 minutes, stirring occasionally.
  4. Simmer the sauce: Stir in vegan Worcestershire sauce, the remaining ¾ cup vegetable broth, coconut milk, ½ tsp salt, and the bay leaf. Bring to a gentle simmer and cook for 10 minutes to let flavors meld.
  5. Brown the soy curls: Meanwhile, heat a second skillet over medium-high heat. Cook the soaked and squeezed soy curls with a little oil or dry in a nonstick pan for 10–15 minutes until slightly browned. Avoid stirring too frequently—let them release naturally before turning.
  6. Finish the stroganoff: Remove the bay leaf from the sauce. Stir in the soy yogurt, diced pickles (if using), Dijon mustard, chopped parsley, and black pepper to taste. Fold in the browned soy curls until combined and heated through.
  7. Serve: Taste and adjust seasoning with additional salt, pepper, or mustard if desired. Serve the stroganoff over polenta, mashed potatoes, pasta, or rice. Garnish with extra fresh parsley before serving.

Notes

  • Soaking and squeezing the soy curls helps them brown better and develops a nice texture.
  • If you prefer, you can use a splash of oil or water to sauté the vegetables depending on your dietary preferences.
  • Full-fat canned coconut milk gives the sauce a rich creaminess; avoid light versions.
  • Adjust the amount of Dijon mustard and Worcestershire sauce to suit your personal taste.
  • Stroganoff pairs perfectly with creamy polenta, buttery mashed potatoes, egg-free pasta, or steamed rice.
  • The pickles add a nice tangy contrast but can be omitted if desired.

Find it online: https://miracooking.com/vegan-mushroom-stroganoff-with-soy-curls-recipe/