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5 from 2 votes
Plate of Vegan Stroganoff on a Wooden Surface
Creamy Vegan Beef Stroganoff
Prep Time
20 mins
Cook Time
20 mins
Soak time
4 hrs

This comforting vegan beef stroganoff is made with noodles and seitan in a rich and creamy cashew sauce. Easy to make and perfect for everything from weeknights to special dinners!

Course: Entree
Cuisine: American, Russian
Servings: 4
Calories: 566 kcal
Author: Alissa Saenz
  • 6 ounces dried pasta (preferably shells or rotini)
  • ½ cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
  • ¾ cup vegetable broth, divided
  • 3 tablespoons olive oil, divided
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 1 medium onion, sliced
  • 12 ounces seitan, cut into ½ inch pieces
  • 1 tablespoon all-purpose flour
  • ¼ cup dry sherry (can substitute with water)
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons soy sauce
  • 1 teaspoon red wine vinegar
  • Salt and pepper, to taste
  1. Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. Drain it into a colander when it's done.

  2. While the pasta cooks, place the cashews and ½ cup of broth into a blender or food processor* fitted with an s-blade. Blend to a smooth paste.

  3. Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat.

  4. Give the oil a minute to heat up, then add the mushrooms in an even layer. Cook the mushrooms for about 5 minutes on each side, until they're browned and tender.

  5. Remove the mushrooms from the skillet and transfer them to a plate.

  6. Heat the remaining tablespoon of oil in the skillet, then add the onion. Sweat the onion for about 5 minutes, until softened.

  7. Add the seitan to the skillet and cook it with the onion, stirring occasionally, until the pieces begin to brown, about 5 minutes.

  8. Stir the flour into the skillet until it evenly coats the seitan and onions. Cook everything, stirring constantly, for about 1 minute.

  9. Return the mushrooms to the skillet, then Stir in the sherry and rosemary. Raise the heat and bring the liquid to a simmer, then lower the heat and allow it to cook until most of the liquid has dried up.

  10. Stir in the broth and bring it up to a simmer, then stir in the cooked pasta, cashew mixture, soy sauce, and red wine vinegar. Cook everything for just about 1 minute more, until heated throughout.

  11. Remove the skillet from heat and season the stroganoff with salt and pepper to taste.

  12. Divide onto plates and serve.

Recipe Notes

*If using a food processor, smaller is better. The volume of ingredients might not be enough for a larger device. If all you've got is a large one, consider doubling the sauce — you can freeze half for the next time you make this recipe or another use.

Nutrition Facts
Creamy Vegan Beef Stroganoff
Amount Per Serving
Calories 566 Calories from Fat 192
% Daily Value*
Fat 21.3g33%
Saturated Fat 3.3g17%
Sodium 1269mg53%
Potassium 552mg16%
Carbohydrates 50.4g17%
Fiber 5g20%
Sugar 4.4g5%
Protein 43g86%
Calcium 47mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.