Stroganoff Supreme ! - Mouthwatering Vegan Recipes™

Written by Miriam Published on January 22, 2012 in Other

Ah, have not made stroganoff for a while now – but today I could wait no more. I used vegan burger sliced, instead of the beef, and I had beautiful button mushrooms in my refrigerator. The result was an astounding result – so very moorish, and quite incredibly delicious. My hope is that you will enjoy this again, and again. This creation of mine is very easy to make. I served ours with rice. YUMM !

INGREDIENTS

olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
around 20 button mushrooms, roughly chopped
2 cups of sliced vegan burger, roughly chopped lengthways, fried or grilled and set aside
freshly ground black pepper
salt to taste
3 tbsp soya sauce
1 cup vegan cream (I used soya, but feel free to choose another vegan alternative if you wish)
1 tsp coriander seeds (optional)
a pinch of nutmeg
1 tsp ground mixed spice/all spice
1 dessert spoon ground dried vegetable stock
1 tbsp plain flour
2 tbsp sherry
fresh flat leaf parsley, chopped for garnishing

METHOD

Fry your onion and garlic in a large saucepan for a couple of minutes, making sure nothing burns.

Next, add the mushrooms and allow them to sweat for 5 minutes or so with a lid on them, mixing every now and then. When they have yielded their supreme juices (hence the title of my creation), add the remaining ingredients, except for the sliced vegan burger pieces, the cream and the sherry. Now add the flour, and mix for a minute or so.

Lower your heat, and allow to cook for a further 10 minutes, then add the sherry, followed by the cream 5 minutes later, and the burger pieces. Allow to cook on a low heat for a further few minutes until it has nicely thickened – and Voila ! Enjoy !!

All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !

Post Views: 3,553

154 Comments

luminousvegans
January 22, 2012 at 7:39 pm

I just had vegan stroganoff from the co-op, yours looks so much tastier! Thank you for sharing!
Miriam
January 22, 2012 at 8:04 pm

Hi there L/V and thanks for your comment – I do hope you make my Stroganoff at some point – it is super easy to make and that’s a promise. Cheers to you !
Thaíz
January 22, 2012 at 9:57 pm

I’m brasilian and I’m vegetarian since 2004, this year I really became vegan, so I need some recipes. I’m did’t understand so much, but I’ll try translate the recipe to send to my vegan friends. Thanks.
Miriam
January 23, 2012 at 8:45 pm

Thaiz Hi there and welcome to my site. Am glad that you will be making some of my vegan recipes. I shall look forward to your future comments on my blog. Best to you !
Heidi
January 24, 2012 at 10:20 am

I’ve cooked this recipe yesterday and it was very tasty. I loved it and will cook it again, soon 🙂 Thanks for the great idea
Miriam
January 24, 2012 at 10:44 am

Heidi hi there and thanks for popping by with your comment. I am delighted that you loved my Stroganoff and glad that you will be making this again soon. Best to you Heidi !
Chris
January 24, 2012 at 11:29 pm

Hi, I just wanted to say that I made this last night and it was so good. Thanks for posting 🙂
Laurie
January 25, 2012 at 4:48 am

Yum think that’s dinner for tomorrow <3
Miriam
January 25, 2012 at 8:31 pm

Chris Hi there and thanks for popping by here with your comment – I am delighted that you tried and enjoyed this recipe, that’s great Chris. I look forward to your future comments on my blog.
Miriam
January 25, 2012 at 8:32 pm

Laurie Hi there and thanks for popping by, am glad you chose this recipe and hope to hear your comment on it as and when you have made and tasted it. Best to you in the meantime !
Sheree
January 26, 2012 at 7:37 pm

Never mind! I think I figured out what all goes into “ground mixed spice” and I’ll make some of my own~~thanks, Miriam!
Miriam
January 27, 2012 at 9:07 pm

Sheree Hi there, glad you found ingredients for it, here is a link anyway, just in case http://www.wikihow.com/Make-Mixed-Spice Hope you enjoy my Stroganoff and I look forward to your comment on my blog as and when. Cheers to you !.
Sheree
January 29, 2012 at 2:21 am

Miriam, this is a delicious, savory recipe! So warming for a winter’s night! Thank you so much~~my beloved and I enjoyed it thoroughly!
Miriam
January 29, 2012 at 8:33 pm

Sheree Hi there and thanks so much for your warm and delightful comment – I embrace your every word, a big Cheers to you and look forward to your comments on my blog always !
Monika
February 27, 2012 at 10:30 pm

The title of the recipe does not betray the result: a supreme taste, texture, smell and external look. Besides, except for the veggie burger -which I had to substitute by TVP- the ingredients are everyday life-like, cheap and completely easy to get. I had cooked an amount enough for lunch and for dinner but I could not help eating such a delight altogether for lunch! Thanks a lot for uploading it!
Miriam
February 28, 2012 at 11:46 am

Monika thanks for dropping by with your comment and needless to say I am delighted that you have enjoyed my Stroganoff Supreme ! I certainly look forward to your future comments on my blog and have a good week.
Andrea
March 4, 2012 at 9:21 pm

Can you tell me what Soya sauce is please? Is it vegan version of soy sauce? Its not a veggie item that I have used.
Aimee Brooks
March 4, 2012 at 9:26 pm

Hi,
It looks good but I am allergic to soy and gluten and don’t take alcohol, so how can I make it for myself and others like me?
Adeline
March 5, 2012 at 12:46 am

What does the •1 tsp ground mixed spice consist of? thank you this looks really good.
Charles Jannuzi
March 5, 2012 at 6:57 am

This recipe is on my ‘to try’ list. I know here in Asia ‘white sesame’ paste is often used to make sauces milky creamy. I remember having a bowl of vegan ramen where everyone was sure the ramen soup (it was creamy) must have soymilk, but in fact it had white sesame paste. So I might try that too.
Thanks again Miriam. You have given me more confidence to cook.
Miriam
March 5, 2012 at 9:03 am

Hi there Charles and thanks for your comment – do let me know how this turns out once you try it, I would appreciate your feedback on it. Cheers & best to you in the meantime.
Miriam
March 5, 2012 at 9:05 am

Hi Adeline thanks for dropping by here. Here is what mixed spice usually consists of http://www.schwartz.co.uk/Products/Herbs-and-Spices/Spices/Mixed-Spice.aspx Let me know how it goes.
Miriam
March 5, 2012 at 9:29 am

Hope this link helps you http://www.amazon.co.uk/Meridian-Free-From-Tamari-Sauce/dp/B0069RW8A8/ref=sr_1_2?s=grocery&ie=UTF8&qid=1330936063&sr=1-2 Thanks.
Miriam
March 5, 2012 at 9:39 am

Aimee Hi there and thanks for your comment – if you are from the UK, then you may be able to use worcester sauce instead – here is a vegan and gluten free one that is also alcohol and soy free. Use the same amount as the recipe says for soya, just add a little more to make up for the alcohol. You don’t need to add alcohol to this recipe. Hope this helps, here is the link for you http://www.veggiestuff.com/acatalog/vegetarian_worcestershire_sauce.html
Belinda
March 5, 2012 at 5:13 pm

Delicious!!! We couldn’t find the soya cream so we used vegan yogurt and plain soy milk. Aso didn’t have sherry so we used some red wine. I so enjoyed it last night and I’m having it this am over raw spinach for breakfast-yuuuuummmmy!
Miriam
March 5, 2012 at 6:23 pm

Belinda dear Hi and welcome – thanks so much for dropping by with your comment and feedback. Glad you enjoyed this dish and that you are having the rest of it for breakfast !!! Look forward to your future comments on my blog, Cheers to you in the meantime.
Mat swinn
March 6, 2012 at 9:50 pm

Miriam, you are a wonderful genius! The supreme strogonoff was simply amazingly tasty and easy to make! You made my evening 🙂 thanks!
Miriam
March 7, 2012 at 7:29 am

Hi there Mat, welcome here and how very kind of you to leave such a wonderful comment, I am truly delighted, thanks. I very much look forward to your future comments here and wish you all the very best !
Sara
March 9, 2012 at 9:52 pm

I used Silk brand soy creamer and left out the cloves (because I didn’t have any at home) and this recipe turned out WONDERFULLY!! I think I’ll leave the vegan burger slices out next time, and there will definitely BE a next time. Thank you for this great recipe!
Miriam
March 10, 2012 at 3:24 pm

Sara Hi there and welcome here. I am glad that you enjoyed this dish to the point of wanting to make it another/next time too ! Yes, you can leave the burger slices out if you wish – it will be less filling but should be just as tasty. Cheers to you and I look forward to your future comments on my blog !
Lynn
March 13, 2012 at 12:40 pm

Just made this………..FANTASTIC….best ever. I didnt have any sherry so used some wine at the start….I also added some smoked paprika at the end…..Its creamy…its flavoursome…and I would never have thought of even buying veggie burgers until this. When they are sliced up and soaked in this delicious sauce….they are sooooo satisfying. Thank you so much….This is my second success with your simple yet amazing recipes……Lynn
Miriam
March 14, 2012 at 8:24 am

Lynn Hi there and thanks for dropping by here with your comment – I am delighted that you have enjoyed this dish so much – sounds like a great result. It’s also pretty easy to make as you said and a favourite amongst the mushroom lovers. I look forward to your future comment on my blog. Thanks.
Jennifer
March 16, 2012 at 6:02 pm

I am from Sri Lankan. I am a vegan and I enjoy making your dishes. Thanks so much for sharing.
Amy
March 16, 2012 at 6:51 pm

Yummy looking! Vegan cream….. I need to find some of that….
Miriam
March 17, 2012 at 3:06 pm

Jennifer Hi there and thanks for stopping by with your comment. I am delighted that you are enjoying making my dishes ! It is my pleasure. I look forward to your future comments on my blog. Cheers to you !
Miriam
March 17, 2012 at 3:07 pm

Hi Amy, hope you find some non-dairy cream to make this – let me know how it goes as and when. Cheers to you.
Cherie
March 19, 2012 at 7:28 am

Hi Miriam
I’d like to make this recipe but I’m unsure what to use for the vegan burger. I live in Australia, so if you would tell me what it’s made from I can look for a similar product.
Love your food. xx
See Also
My Best Vegan Cookie Recipe Yet. Plus, 7 Secrets to Cookie Success!Oreo Cookie and Cream Cheesecake | Community Recipes | Nigella's Recipes Recipe This | Air Fryer Spanish Spicy Potatoes (Patatas Bravas)Split Pea Soup in Slow Cooker Recipe | ChefDeHome.com
Miriam
March 19, 2012 at 10:40 am

Cherie Hi there and welcome here. Thanks for popping by with your comment – and I hope that these 2 links may be of some use to you. Redwood is what we purchase here in Europe and it seems their product is also sold in Australia – let me know how it goes, and Cheers to you in the meantime.
http://www.veganperfection.com.au/index.php
http://www.redwoodfoods.co.uk/index.php?option=com_weblinks&view=category&id=44&Itemid=56
Maraika
March 22, 2012 at 10:42 pm

Hi Miriam. For Cherie, you can get Veggie burger in most grocery outlets ie:coles,woolworths/safeway. Sanitarium brand is made with soy and Quorn is non soy but as it contains a small amount of egg white, and most also contain milk ingredients, they are not suitable for vegans. But either of these are better than using animal meat. For the above recipe I would use the non soy brand as they have fillets that need this sort of sauce to go with them. I have not seen Redwood brand here. Nor is TVP available in the chunks anymore. You can also make a pattie from chick peas. I look forward to trying the stroganoff. Thanks.
Maraika
March 22, 2012 at 10:46 pm

oops! also try Fry’s. Here is a list of cruelty free products available in Australia http://www.actnowforanimals.com/products.aspx
Miriam
March 25, 2012 at 12:26 pm

Thanks for passing that on Maraika, always useful to extend the vegan repertoire worldwide.
Miriam
March 25, 2012 at 12:30 pm

Hi Maraika, thanks for that – the two links I gave Cherie were vegan ones as you know – meantime it’s not always easy to find a particular brand in the region in which one lives especially in such a large country like Australia. I do hope Cherie encounters the vegan brands and I thank you very much indeed for taking the time to send your information you have come across. A last option would be to process some walnuts, pecans, garlic, 1 shallot finely chopped, breadcrumbs and fresh parsley, add 2 teaspoons of flaxseed and a little oil, shape them into little balls, dust with plain flour and either fry or bake them until golden – add to the stroganoff just before serving (so that they hold together).
Cherie
March 27, 2012 at 9:22 am

Thanks for your help. I haven’t made the stroganoff yet but will give it a try soon. I have recently seen a few Redwoods products in health food stores here in Australia. Miriam, I have one of your cheezy leek cashew quiches in the oven right now. Mmmmmmmm
Miriam
March 27, 2012 at 7:07 pm

Cherie Hi there and thanks for dropping by here, great to hear from you – yes, do give the Stoganoff a try and let me know how it goes. Also do let me know how the quiche goes – bon appetite !
Barbara
April 12, 2012 at 2:36 am

Making this tonight Miriam. For those in Australia I often buy things that I can’t find in the supermarket from http://www.veganonline.com.au/
This is really a fantastic site and their delivery is prompt. They are in Adelaide but am pretty sure they deliver Australia wide. They are also on facebook. Just as an aside, I think this is a mother/daughter team and they have just opened an animal sanctuary called Freedom Hill Sanctuary, really worth a look if anyone interested in googling. Hope it’s ok to say all this here but I think they do a great job.
Will post again after I have made this Miriam. 🙂
Miriam
April 12, 2012 at 5:34 am

Barbara Hi and thanks for dropping by here. I am delighted to have your comments. Thanks for mentioning the supermarket, I shall take note of them and try to include them in the glossary of my forthcoming book for others to see (Australian based Vegans, Vegetarians etc) – and the fact that they run a sanctuary makes it all the more appealing to me and hopefully other conscientious cooks too. Very Best Wishes to you ! (P.S. do let me know how the Stroganoff goes).
Barbara
April 14, 2012 at 4:35 am

Oh it was delicious of course Miriam – I’ve come to expect nothing less, all of the meals I have tried so far from your page are simply amazing. When I first became vegan I felt a little daunted in terms of what I was going to cook, thinking that everything would be so fiddly and complicated with a million ingredients – I can’t stand all that fuss. So how lucky I was to have come across your website as the very first. I have never looked back and you’re welcome for the link. 🙂
Miriam
April 14, 2012 at 10:42 am

Dear Barbara, how very kind of you to come back to me with this wonderful feedback/comment. I am totally dedicated to creating the most delicious vegan recipes around, as well as to help as many people adapt to this lifestyle as possible, again through eating a delicious plant based diet with exciting recipes. I sure am glad you love them and have not looked back. All the very best to you and come back anytime with your comments – I look forward to them all.
SuziUzi
April 26, 2012 at 6:34 pm

Had this last night with some wholemeal noodles. Very yummy indeed……………even the non vegan loved it:)
Miriam
April 26, 2012 at 8:05 pm

Hi Suzi and welcome here. Many thanks for dropping by with your comment, I appreciate it. I am most delighted that your non-vegan guest loved it too ! Cheers to you and I look forward to your future comments on my blog !
Liberty
April 30, 2012 at 12:59 am

You’ve really inspired me with your website. I turned vegan at the start of this year but have been struggling to think of things to eat since dropping dairy etc. I was rapidly running out of ideas until I found your website and now I’ve been inspired to experiment with more interesting vegan food! I’ve also bought ingredients I’d barely heard of previously (such as Tahini!). Made your Supreme Stroganoff tonight for the first time and I was very impressed – it was properly tasty and filling and even tasted vaguely meaty (but in a nice way!). I’ll be adding it to my repertoire and am eager to try more of your recipes. From me, a huge THANK-YOU, and keep up the great work! <3
Miriam
April 30, 2012 at 9:49 am

Liberty Hi there and many thanks for dropping by here with your wonderful and detailed comment. I am thrilled that my recipes have perhaps widened your culinary horizon. The great thing about this recipe besides it’s full flavour is that it can be served with just about anything – e.g. roast potatoes, noodles, rice, garlic bread etc, and it tastes great every time. I just posted up a full flavoured pesto which I feel you would love too – it’s going to be a super popular one trust me (unless there is an ingredient you don’t particularly like at the outset) – best thing about it is it’s super easy to make and fast too ! Best to you and I look forward to your future comments on my blog. Cheers !
Shelbi
May 7, 2012 at 3:20 am

I made this last night. Since it was for a party, I mixed it into some delicious veggie noodles I found at the store. It was a convenient way to make it like a casserole I could heat up at the party. It was a big hit. I caught even the non-vegan guests going back for seconds and thirds.
Miriam
May 7, 2012 at 7:16 am

Shelbi Hi there and many thanks indeed for dropping your wonderful comment here. I am most delighted that not only was it a hit but more so that the non-vegan guests went for seconds and thirds, that’s awesome ! I look forward to your future comments on my blog. Very best to you in the meantime !
Ana
May 8, 2012 at 12:55 pm

Miriam, I’m going to try it tonight. I’ll use seitan instead of burger, that’s what I have in the fridge. Sometimes when I’m short on vegetable cream or I want to reduce fat, I mix corn or potato starch with vegetable milk. AS it heats, the starch starts to bind and the result it as creamy as with vegetable cream.
Everetta Winchell
May 8, 2012 at 11:23 pm

This dish was delicious and easy!!! Thank you for a great meal!!
Miriam
May 9, 2012 at 10:00 am

Hi there & welcome here Everetta, thanks for dropping by with your comment and delighted that you enjoyed it. Hope you enjoy my other recipes and I look forward to your future comments on my blog. Best.
Miriam
May 9, 2012 at 10:08 am

Ana Hi there, how good of you to drop by with your comment. I am certain this Seitan will work very well in this dish. Let me know how it goes and enjoy. Very Best to you !
Shelbi
May 25, 2012 at 6:27 pm

We made this for a non-vegan dinner party. I poured the stroganoff sauce on top of some delicious veggie noodles I found at the supermarket. This casserole version was easy to transport and heat up at the party. I caught everyone going back for seconds! Some even went back for thirds! If I could do anything differently next time, I would love to increase the amount of mushrooms I used… those sauces were so glorious! Thank you so much for sharing your wonderful recipes!
Miriam
May 26, 2012 at 11:03 am

Shelbi hi there and many thanks for dropping by with your comment and feedback. Sounds like a resounding success, and some people/guests going back for 3rd’s – wow !!! Yes, this dish can take as many mushrooms as you desire. Well done Shelbi and I look forward to your future comments on my blog. Meantime all the best wishes to you !
laura
May 28, 2012 at 9:10 pm

Hi Miriam! Tried the stroganoff yesterday and it was delicious!! A few substitutions I found here in Columbus, Ohio….used the regular white mushrooms at the grocery 2 – 8 oz. packs (could have used 3!!!), the only button mushrooms we have here are in jars or cans. 1 package (4 burgers) Boca vegan burgers cut into chunks. 3 Tbsps Braggs liquid aminos for the soya sauce. The only vegan cream I could find was Toffuti milk free sour cream, mixed spice we call allspice. For the veggie stock I used 1 Edward & Sons garden veggie bullion cube. The only difference I could tell was that my sauce was really thick…maybe I will add a little water next time! Thanks for the great recipes!!! 😀
Miriam
May 29, 2012 at 5:49 pm

Laura Hi there and welcome here. Thanks for dropping by here with your comment and feedback. Everything you mentioned sounds great ! I agree about the cream – a little water for the right consistency next time should do the trick. Glad you enjoyed it and I welcome your future comments on my blog – meantime all the very best to you !
Mary
June 18, 2012 at 7:25 am

Hi Miriam! One of your subscribers posted a recipe tonight that made my mouth water! I am now a subscriber, too! I’m wondering if you will be publishing your upcoming cookbook with conversions for those of us in the U.S…. Thank you! Mary
Mary
June 18, 2012 at 7:26 am

Will your cookbook be published with conversions for US measurements? Everything looks delicious! Thank you!
Miriam
June 18, 2012 at 10:25 am

Hi there Mary and welcome here. Thanks for the compliment. The answer to your question is Yes my upcoming book will have US conversions so worry not. Many thanks for your interest and I shall take your name and details here and contact you once the book is published. In the meantime I look forward to your future comments on my blog. Best to you.
Miriam
June 18, 2012 at 10:27 am

Hi Mary, thanks for your interest in my cookbook. Yes the book will be published with conversions for US measurements. Best.
Michele
July 6, 2012 at 12:42 am

Just made this recipe… except I doubled the mushrooms (used white mushrooms) & used 2 small red onions and also used Gardein “beef” tips instead… it was FANTASTIC! My 12 year old devoured it 🙂
Miriam
July 6, 2012 at 6:33 am

Hi Michele and welcome here. Thanks for dropping by here with your comment and feedback. I am delighted that you made my Stroganoff – whatever ground veg mince you choose is down to what you prefer and find available where you live. Great that your son enjoyed it too. I look forward to your future comments here and all the best wishes your way in the meantime.
Helen Taverner
September 11, 2012 at 11:39 am

Hi, can this be frozen?
Pingback: Stroganoff Supreme ! – Mouthwatering Vegan Recipes™ « Muskegonvegan's Blog
Anne
September 11, 2012 at 1:37 pm

This looks wonderful. Now that some cooler weather is heading my way I will enjoy doing this. One question. What is ground, mixed spice?
janet Prendergast
September 11, 2012 at 1:38 pm

just to let you know if you already haven’t been told, worcester sauce contains anchovies !!?? I know because it was pointed out to me after I became veggie. XX
Kristy
September 11, 2012 at 3:45 pm

This recipe looks great. When you say “vegan cream”, does that mean “creamer” that you use in coffee? The only vegan cream I have seen has sweetener in it and makes the recipe have a sweet taste. Is there an alternative? This has been a problem for me in making savory dishes because I do not want the sweetness.
Miriam
September 11, 2012 at 4:35 pm

Hi there kristy and welcome here. Let’t try and solve your problem – soya cream (not the type used for coffee no), can be purchased in many supermarkets and health food stores. Now here is a fast alternative you can make at home. 1 cup of soaked and drained cashew nuts (soak for a couple of hours) – now place the drained nuts in a liquidizer and process with 1 cup of cold water – continue to add a little water until it reaches the consistency you wish, ie a little thick but also a little runny. Use this in place of cream when the recipe is savoury – add agave or maple syrup when you wish to use it for a sweet topping on fruit or other desserts. Hope this helps. Remember to process until totally smooth !
Miriam
September 11, 2012 at 4:38 pm

Hi Janet the every day Worcester sauce does indeed contain fish – but just to let you know here is the good news – there are vegan options of Worcester sauce that ARE VEGAN – here is the link to one of them http://www.mhfoods.net/worcester.html – By the way Janet, I have just realized that Worcester sauce is not included in this recipe as part of the ingredients, but if it was I would have made it clear that it would be a vegan one I would have recommended. Only one comment came in last March asking to swap one ingredient with something else and I suggested a vegan worcester sauce, and in fact I gave her a link on this same thread. Best.
Miriam
September 11, 2012 at 4:41 pm

Anne Hi there and thanks for dropping by here with your comment. Here is what ground mixed spice is http://www.schwartz.co.uk/Products/Herbs-and-Spices/Spices/Mixed-Spice.aspx hope this helps and that you enjoy it (let me know how it goes). Best wishes your way !
Miriam
See Also
Moroccan Chickpea Quinoa Power Salad Recipe | Little Spice Jar
September 11, 2012 at 4:44 pm

Hi Helen thanks for dropping by here. I haven’t tried to freeze it but it may well freeze well, it’s up to you if you wish to try ! Best your way !
Evelyn Malcolm
September 12, 2012 at 6:10 pm

Just made this dish for evening meal. Absolutely fabulous and will definitely be a regular meal. Thanks!
Miriam
September 12, 2012 at 7:08 pm

Evelyn Hi there and welcome here. I am very glad you have made and enjoyed this dish, more so that you will be repeating it – well I guess that was a success and kudos goes to you for making it ! Best wishes your way in the meantime and I look forward to your future comments on my blog
katherine
September 13, 2012 at 8:11 am

I made this. 🙂 DELICIOUS!!!
Used red wine instead of Sherry.
Used protein crumbles instead of burgers.
Used Silk Original Creamer **smelled like the cream made it too sweet, but after it was finished cooking it smelled and tasted WONDERFUL! 🙂
Used Vegan, bowtie pasta.
Used a RED walla walla onion.
Used Coriander powder, because I couldn’t find the seeds at my store, but I think that might have been an improvement on the seeds.
Added the parsley in the last 5 minutes of cooking so it was a little bit cooked.
This recipe, for one person, made enough for a few days, and reheats beautifully. 🙂
Thank you so much, keep em comin!
katherine
September 13, 2012 at 8:14 am

A few more notes. My 11 year old **hopes to be a chef someday, daughter adored it, and I also think this could use more mushrooms. I will add more next time. :)Thank you again.
Miriam
September 13, 2012 at 11:52 am

Hi Katherine and welcome here. Sounds great, and the few subs you made are all acceptable and similar to their counterparts. I will agree to differ only on the coriander seeds, as they give a different type of slant to the recipe and this was created with the finished result in mind. That said, coriander leaf would also work and glad you all enjoyed it so much ! Best wishes your way !
Miriam
September 13, 2012 at 11:53 am

Hi again Katherine, adding more mushrooms is all down to personal choice and there are no hard rules. I am delighted you and your family enjoyed this ! Best to wishes your way !
katherine
September 17, 2012 at 4:03 am

Making it again tonight. I think I’ve found a new favorite comfort food. 🙂
Miriam
September 17, 2012 at 10:41 am

Hi there Katherine, I am delighted that you are making this again and that you have found a new favourite. That’s awesome. I look forward to your future comments on m my blog. Best to you !
Pingback: Recipe Wednesday ~ Stroganoff Supreme « Fuego Dance Fitness – Denver
Miriam
October 5, 2012 at 7:11 am

Hi there – thanks for the mention and link, but tried to open the page and it won’t, we tried several times unsuccessfully. You may wish to check it out again as it won’t go to your page from where you left the link here. Best wishes to you !
Karin
October 17, 2012 at 8:31 am

great dish for my carnivore guests, who always ask for traditional style. I’ll prepare it this evening and wonder if they recognize that it’s vegan
Miriam
October 17, 2012 at 10:52 am

Karin Hi there and welcome here. I agree totally with you, it is indeed a great dish to serve to non-vegans. Be sure to have some rice and/or hot crunchy garlic bread as an accompaniment to this if you really wish to impress ! Do pop by and let me know how it goes as and when. Best to you and have a super evening !
Cindy
October 18, 2012 at 12:34 am

Delicious, added shitake mushrooms and substituted Chardoney for sherry, Also pinch of allspice. Thank you!
Miriam
October 18, 2012 at 1:55 pm

Cindy Hi there and welcome here. Thanks for your comment – shitaki mushrooms go well with this too, as would the Chardoney imagine. All spice is the same as mixed spice – in Europe it’s mixed and in the US and Canada it’s all spice. I am glad you enjoyed it and look forward to your future comments on my blog and best wishes your way in the meantime.
Gwen
October 20, 2012 at 2:18 am

So delicious! Thank you again for a divine recipe. 🙂 I used a small container of super soft tofu. So incredibly good! (I used my Vitamix to blend the silken tofu, soy sauce, and broth before adding to the skillet.)
Miriam
October 20, 2012 at 9:59 am

Hi there Gwen, am so glad you made and enjoyed this recipe. It certainly is one to repeat from time to time. The Vitamix is a mega-plus in the kitchen and you used it wisely for this recipe with the tofu – I am sure the result was creamy and yummy. I look forward to your future comments on my blog and best wishes your way in the meantime !
Maraika
October 25, 2012 at 9:08 am

Made a Stroganoff from another Vegan recipe and have to say that it tasted nothing like your recipe:(. I will never make the other one again!! And will keep making your recipe which I know is delicious!
Miriam
October 25, 2012 at 10:56 am

Hi there Maraika and thanks for that feedback. I am glad that you love my Stroganoff and that it’s the one you will continue to make and prefer. I have just posted up a great pie, which I think you may like – if you go to my homepage look out for my ‘Hearty Creamy Leek & Mushroom Pies’. Best wishes your way !
Sylvia
November 3, 2012 at 9:25 pm

Hi! The dish was very good although I didn’t use the exact ingredients mentioned: I had brown flour, veggie stock was… out of stock and I used portobello mushrooms. So it came out brownish 🙂 But very tasty. I also used red wine for sherry. Had it with bread – very good choice when you’re lazy 🙂 Thanks for this recipe! Will surely make it again 🙂
Miriam
November 4, 2012 at 11:40 am

Sylvia Hi and thanks for dropping by with your comment. I think you did very well indeed – the portobello mushrooms are rich and their juices are usually darker than many other types mushrooms – but that’s great, as they are packed with flavour. It is an easy and simple dish to prepare and am delighted that you made and enjoyed it. I hope you find more interesting and enticing recipes in my category section and I very much look forward to your future comments on my blog. Best wishes your way in the meantime !
Anita
November 13, 2012 at 1:50 pm

after my mother tried (unsuccessfully) to replicate a vegetarian version of my fave home cooked meal, beef stroganoff has probably been one of my most missed meals since giving up meat… but not any more! I was so excited to see this recipe and I couldn’t wait to try it. I made it for my birthday dinner last week and it certainly didn’t disappoint… absolutely loved it! So did my mum!!! Thank you!
Miriam
November 13, 2012 at 2:12 pm

Anita Hi there and thanks for dropping by here with your comment. What a wonderful little story, to revert back to mum, who in the event loved it too ! Awesome news and I look forward to your future comments on my blog, best wishes your way in the meantime !
Arlene
January 8, 2013 at 6:22 pm

Is it possible to have a link to download the recipes and to save it to a file. I would love to be able to do this.
Thanks so much and love your recipes
Miriam
January 8, 2013 at 6:39 pm

Ariene Hi there and welcome here. I am sorry I don’t have this facility dear. If you wish to join our upcoming monthly newsletter for recipe alerts, vegan tips and info as well as much more do let me know. Thanks and best wishes your way in the meantime.
Sophie Russell
January 8, 2013 at 8:31 pm

how do i get your monthly newsletter please ?
Miriam
January 8, 2013 at 9:22 pm

Sophie Hi there. Thanks for your interest in my new upcoming monthly newsletter – I shall add your details to our list now. It will be a few weeks before our first one is out as the response has been somewhat overwhelming. Best Wishes to you !
Marty Bellew-Smith, Ph.D.
January 8, 2013 at 10:34 pm

The Stroganoff Supreme is exactly that SUPREME!!!!!! This will become a staple in my life. Miriam, how do you do it? Next time, I will add more mushrooms. I used what I had in the frig and I wish there had been a lot more mushrooms. Does anybody know if mushrooms are good for people. I used to not like them at all and now I am eating boxes of them every month. Marty
Annie Leymarie
January 8, 2013 at 11:15 pm

Miriam I’m astonished that you actually request comments on your posts. How on earth do you manage all the cooking and the responses? I’ll try the recipe tomorrow, though I might substitute something else for the sherry (to avoid buying a bottle I would then not use). Any idea? (And don’t feel you need to reply! I imagine you need a break!. Big Thank You!
Miriam
January 9, 2013 at 7:49 am

Annie Hi there and welcome here. I am a very fast thinker and very fast typist so the two do help, but that said, the work is still put in. I am very dedicated to every aspect of veganism and therefore feel compelled to follow through how people receive, prepare etc my recipes – I get to understand what people want, how they feel and more than anything how I can bring more and more delicious vegan food to people’s homes. I love the feedback especially when most of my recipes have been served up to non-vegans and fussy eaters with much success. Annie, I suggest perhaps a cheapish semi-sweet wine ! That should do the trick. Reserve the rest in the fridge with an air tight cap and you can use it again at some point. Let me know how it goes. Annie I am starting a new upcoming newsletter, if you wish to join, just say the word. In the meantime I look forward to your future comments on my blog ! Cheers !
Miriam
January 9, 2013 at 8:03 am

Marty Hi there and delighted that you enjoyed my Stroganoff ! Mushrooms have many crucial health benefits, so buy on and enjoy ! Here are 2 links to browse for the benefits for you ! Best wishes always 🙂
http://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-mushroom.html
http://www.vegetarian-nutrition.info/updates/mighty-mushrooms.php
Christina
January 12, 2013 at 3:17 pm

Miriam, there hasn’t been a recipe of yours that I haven’t been crazy about! Thank you for all your amazing recipes, and I’m so excited to try this one out!
Miriam
January 12, 2013 at 3:21 pm

Christina, Hi there and thanks for putting a huge smile on my face ! 🙂 – enjoy this recipe and get back to me and let me know how it went ! Best wishes your way in the meantime and feel free to join our upcoming monthly newsletter (if you haven’t already) – just say the word if so and I will add you to my list. Cheers !
Linda
January 24, 2013 at 2:33 am

Fixed this for dinner tonight. Put some cooked chicken in for my meat-eating husband. He thought it was great! I had veggie burger in my portion, but will probably leave out next time. The spice blend is AWESOME!! Getting a crunch of the coriander seeds was a treat indeed!! Love, love, love the flavors of this dish!!
Miriam
January 24, 2013 at 10:14 am

Linda H there and glad you made and enjoyed the flavours of my Stroganoff ! Hope you enjoy many more recipes from my blog and come back with your comments ! Best wishes your way in the meantime !
Van Pittsenbargar
February 3, 2013 at 8:48 pm

Your beautiful creation is causing great salivation on this end! What a wonderful presentation, and addition to my recipe box! Thank you Miriam!
Karen
February 3, 2013 at 9:35 pm

This looks amazing! Unfortunately I can’t buy vegan cream where I live. Do you suppose soy creamy cooking milk would work? I hope so because I can’t wait to try this!
Pascal
February 3, 2013 at 9:41 pm

Made it this evening, delicious as all of your recipes 🙂
I don’t use the flour in the dish but to me it doesn’t need it.
Gerry
February 3, 2013 at 10:19 pm

Hi Miriam,
Thanks for another great recipe. So if I saute or grill eggplant and cut it into strips, would it be effective to sub for the veggie meat? Maybe with a tiny amount of smoke salt in the oil? Am allergic to both soy and gluten. And what if I used white beans as a paste, with rice milk, to give it some substance and extra protein??
Always an adventure, learning to cook all over again, but what do you think? other ideas?
Miriam
February 4, 2013 at 12:46 pm

Gerry Hi there and thanks for dropping by. I think that you should make some cashew cream – I would definitely not use beans for this, as we are after a smooth creamy consistency, and beans will make it starchy and heavy. So get a half cup of raw pre-soaked (for an hour or so) cashews, whizz in processor with 3/4 cup of water and use that as a cream (add more water to thin it out). Eggplant is fine, add more mushrooms to bulk it up as it is a Mushroom stroganoff after all and the mushrooms ‘beef it up’ (excuse the terminology here). Let me know how it goes Gerry ! and enjoy – rice is a great accompaniment to this (short grain brown works wonders with it). 🙂
Miriam
February 4, 2013 at 12:46 pm

Glad to know Pascal and thanks for dropping here. I look forward to your future comments on my blog !
Miriam
February 4, 2013 at 12:55 pm

Karen Hi there, I am not sure how creamy soy creamer is. Are you in Australia or USA ? Here is a link for vegan products that will help you if you are in Australia https://www.facebook.com/pages/Vegan-Products-you-can-buy-in-Australia/170979382913716?fref=ts Let me know how it goes.
Miriam
February 4, 2013 at 12:56 pm

Hi Van, thanks for dropping by. Do let me know how it goes as and when. 🙂
Karen
February 8, 2013 at 10:49 pm

Hi Miriam, I’m in Australia. Thank you for the list I will check it out.
Miriam
February 9, 2013 at 11:33 am

You’re welcome Karen.
Deanna
February 9, 2013 at 8:59 pm

The recipe looks delicious! What are soya and vegan cream? I’m American and not familiar with those products. I have gone to two supermarkets here in the US, which specialize in vegan products, and cannot find either. Thanks!
Miriam
February 10, 2013 at 2:09 pm

Deanna Hi there. Vegan cream :- half a cup of pre-soaked cashew nuts, 1/2 a cup of water – whizz in a processor until thick, smooth and creamy – use that. Best to you.
Roxy
February 12, 2013 at 11:38 pm

Hi Miriam! This recipe looks so delicious! I’m planning on making it for a dinner party tomorrow 😀 I was just wondering how many people the original recipe serves?
Miriam
February 13, 2013 at 8:19 am

Hi Roxy, it is indeed a delicious dish. Depending on portion size and appetite, I would say it serves around 3 people. If there’s any left it tastes just as great the day after and would also freeze well. Hope you enjoy it and I look forward to your feedback as and when !
Glaire
February 17, 2013 at 6:22 pm

So delicious, as all you recipes. Thanks for another great recipe.
Karen
February 28, 2013 at 12:34 pm

Hi Miriam, I made this for dinner last night and it was delicious! I will definitely be making this one again. Thank you so much for your recipes, I can’t wait to get your book
Miriam
February 28, 2013 at 2:41 pm

Hi there Karen, so glad you made and enjoyed my Stroganoff. My book is out for pre-ordering on Amazon, it’s entitled “Mouthwatering Vegan” and is released in June. Best wishes your way and I look forward to your future comments on my blog.
Billie
April 9, 2013 at 2:57 pm

Where will I be able to buy your book? I been and in again off again vegetarian, mostly because I just don’t know what to make.
Miriam
April 9, 2013 at 3:58 pm

Billie Hi there – here is the link to my book via Amazon for pre-ordering http://www.amazon.com/gp/product/0449015653/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER Meantime – please use feel free to use the recipes on my blog. Any questions, just let me know and I look forward to your future comments on my blog Billie. 🙂
Fernanda
April 9, 2013 at 10:57 pm

I’m making this stroganoff for dinner tonight!! Thank you for your awesome recipes!!
Miriam
April 10, 2013 at 6:27 am

Hi Fernanda, let me know how it went – hope you enjoyed it ! 🙂
Judy
April 10, 2013 at 8:52 am

Hi, I am just about to make this but I have no sherry 🙁 What do you suggest? X
Miriam
April 10, 2013 at 1:51 pm

Judy Hi there and welcome here. I think a little sweet wine, or a little wine with a little sweetener should do the job. Failing that make it without it. Let me know how it goes as and when.
Tia
April 10, 2013 at 3:14 pm

You are truly a blessing to me, Miriam. Thank you so much for sharing your healthy and delicious recipes! I’m starting to incorporate more vegan meals into my diet. I just found you and your blog has shot to the top of my bookmark list!
Miriam
April 10, 2013 at 3:17 pm

Tia Hi there and welcome here. So glad you found my site and that you are incorporating more vegan meals into your diet, kudos to you for that. Do let me know how it all goes and drop by with your comments/feedback any time. Very best wishes your way in the meantime ! 🙂
Judy
April 11, 2013 at 12:30 am

Hi Miriam, I put a litte white wine. I really liked the strong flavours of this dish but my boyfriend thought it was a bit rich. Which is fine because it means I get to have it for lunch today 🙂 Thanks for another amazing recipe, you are really helping me to eliminate animal products from my diet. LOVE THIS SITE!!
Miriam
April 11, 2013 at 1:55 pm

Judy hi there and thanks for your feedback. Next time you can make a little extra cream with the cashews, set aside and add it to your boyfriend’s portion that way he can enjoy a milder version (just a thought) – I am glad that my recipes are helping you – there is much to choose from so enjoy and come back with your future comments as and when. Cheers ! 🙂
Henriett
April 14, 2013 at 5:09 am

So glad I found this website. Such a delicious variety of recipes. I have shared this site with our friends already.
Made this stroganoff the other day and it was a hit.
Thank you for sharing your recipes and ideas.
Miriam
April 14, 2013 at 10:12 am

Hi there Henriett, I am so glad you found my site and thanks for sharing it with your friends too ! That’s great of you ! So glad you enjoyed my Stroganoff and I very much look forward to your future comments on my blog ! Best wishes your way in the meantime. 🙂
Dawn
April 15, 2013 at 6:22 pm

Wondering about vegan cream? I don’t think I’ve ever seen this – other than vegan sour cream. Do you have a recipe for just cream?
Miriam
April 15, 2013 at 8:16 pm

Dawn hi there. 1 cup of pre-soaked raw cashews, 2-3 cups of water whizz in your food processor until smooth. Adjust consistency according to your preference and voila ! 🙂
Dawn
April 16, 2013 at 12:26 am

Thanks!!!!
Miriam
April 16, 2013 at 8:42 am

You’re welcome Dawn.
Laura Denise Phillips
April 18, 2013 at 1:22 pm

Making this and a coconut pie for my future in-laws. Would peas be a good vegetable to serve this with?
Miriam
April 18, 2013 at 2:39 pm

Hi there Laura, peas would indeed be perfect. Let me know how it goes 🙂
lunaburning
April 19, 2013 at 4:57 am

Made this tonight, and it is fantastic! Didn’t have the vegan cream, so I substituted homemade vegan sour cream, and I like how it turned out. Also, used your burger king burger recipe for the vegan burgers pieces. Yum!
Miriam
April 19, 2013 at 6:18 pm

Denise Hi there, that sounds awesome – well done for your culinary endeavours and glad you enjoyed it all ! Best wishes your way !
Pingback: Creamy Vegan Stroganoff : VegoNews.com
Miriam
April 26, 2013 at 8:44 am

Thanks for the pingback there Vegonews.
Stacey
September 24, 2013 at 11:18 pm

I made this tonight and it was absolutely delicious!!!! Thank you thank you thank you!
Miriam
September 25, 2013 at 6:11 am

Hi there Stacey thanks for dropping by here with your feedback – I am delighted that you have made and enjoyed my Stroganoff, the beauty of this recipe is that it can be served with a choice of different accompaniments each time, from rice to noodles to simple crunch garlic bread ! I look forward to your future comments on my blog ! Best your way in the meantime ! 🙂
Liz Pip
October 10, 2013 at 8:29 pm

Thank you for your wonderful recipes Miriam. When I use to eat meat, I use to cook mainly Turkish food as my ex husband was Turkish and I was only 17 when we married so Turkish food was the first food I learnt how to cook. Obviously, a lot of the dishes are very similar to Greek and Middle Eastern food so I tend to have all the herbs and ingredients in my cupboard. Cooking vegan style now though is just as exciting because of your gorgeous recipes. I cooked this meal yesterday as well as ‘Baked stew like mama use to make’ and both dishes were fantastic. This ‘Stroganoff Supreme’, well I am lost for words to be honest. I didn’t have any soya sauce or sherry in my cupboard so made the dish without them. I have never tasted anything so delicious as this, not even in a restaurant sorry ! this was the best I have ever tasted ( even if I may say so myself ! ) Can’t wait to try your other recipes 🙂
Miriam
October 11, 2013 at 6:55 pm

Hi there Liz and thanks so much for your fabulous feedback. So very happy that you have made and enjoyed this and the stew too. I very much look forward to your future comments on my blog. Do try my Middle Eastern style salad and my Middle Eastern bakes too ! Best wishes your way in the meantime ! 🙂

About Me

Miriam Sorrell

Hi, I’m Miriam - award-winning recipe developer, photographer and author of ‘Mouthwatering Vegan’. My food is, sensual, mouthwatering and rustic, with Middle Eastern & Mediterranean flair . . .

NEW BOOK : ‘RUSTICA’ – A Delicious Journey from Soil to Kitchen

‘YASOU’ – A Magical Fusion of Greek & Middle Eastern Cuisine

Site Links

Register
Log in
Entries feed
Comments feed
WordPress.org

Privacy Policy

Please refer to our Privacy Policy here

Stroganoff Supreme ! - Mouthwatering Vegan Recipes™ « Mouthwatering Vegan (2024)

154 Comments

Leave a Comment

About Me

Find us on Facebook

NEW BOOK : ‘RUSTICA’ – A Delicious Journey from Soil to Kitchen

‘YASOU’ – A Magical Fusion of Greek & Middle Eastern Cuisine

Site Links

Privacy Policy

References