Vegan Stroganoff

Quick and filling, this makes a good meal for cold, rainy days.


  • beef substitute: one portabella mushroom, three ounces prepared seitan, or three ounces tofu
  • vegan gravy
  • enough cooked pasta for two


Cook the beef substitute. Mushrooms: Grill under a broiler, basting with olive oil, for 15 minutes. Slice thinly. Alternatively, slice thinly and then stir-fry gently with fresh garlic, tamari (soy sauce), and onions. Seitan: Use vegetable stock, some slices of fresh onion, and black pepper in the broth. Slice thinly and stir-fry in olive oil with garlic, tamari, and onions so it becomes a little crispy. Tofu: Use an extra-firm variety. Slice thinly and fry with garlic, tamari, and onions until crispy. -- See a trend here? Just cook whichever substitute you choose until it feels and looks like beef.

Prepare the gravy. Drain excess oil from the cooked beef substitute and add it to the gravy. Return the gravy to an easy boil, and then pour it over freshly-cooked pasta and serve.


Preparation time varies according to the beef substitute used. Gravy takes about fifteen minutes.

Serves four; recipe can be halved.

Refrigeration is OK, but the dish should be finished within two days.

When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.