Linda Mccartney's Beefless Stroganoff

Creamy, comforting, and entirely plant-based, Linda McCartney's Beefless Stroganoff is a hearty twist on the classic Russian dish, perfect for vegans and non-vegans alike. Featuring tender, savory beefless pieces paired with earthy mushrooms and a luscious dairy-free sauce, this stroganoff gets its depth of flavor from smoky paprika, Dijon mustard, and a touch of soy sauce. Thickened with cornflour and finished with a dollop of plant-based yogurt or coconut cream, it’s a quick weeknight dinner ready in just 30 minutes. Serve this flavorful, protein-packed dish over pasta, rice, or mashed potatoes, and top with a sprinkle of fresh parsley for the ultimate comfort food experience. Perfect for those seeking easy vegan dinner ideas or meat-free alternatives that don’t compromise on taste.

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 grams Linda McCartney's Beefless Pieces
• 2 tablespoons Olive oil
• 1 large Onion
• 3 units Garlic cloves
• 250 grams Mushrooms
• 500 milliliters Vegetable stock
• 2 teaspoons Dijon mustard
• 1 teaspoon Smoked paprika
• 1 tablespoon Soy sauce
• 150 grams Plain unsweetened plant-based yogurt (or coconut cream)
• 1 tablespoon Cornflour
• 2 tablespoons Fresh parsley
• 0 to taste Salt
• 0 to taste Black pepper
• 4 servings Cooked pasta, rice, or mashed potatoes (to serve)

Directions

Step 1

Finely chop the onion, mince the garlic, and slice the mushrooms.

Step 2

Heat the olive oil in a large frying pan or skillet over medium heat.

Step 3

Add the onion and cook for 3-4 minutes until soft and translucent.

Step 4

Stir in the garlic and mushrooms, cooking for another 5-7 minutes until the mushrooms release their juices and become golden brown.

Step 5

Add the Linda McCartney's Beefless Pieces to the pan and cook for 5 minutes, stirring occasionally, until slightly browned.

Step 6

Pour in the vegetable stock, Dijon mustard, smoked paprika, and soy sauce. Stir well to combine.

Step 7

Simmer the mixture for 5-7 minutes, allowing the liquid to reduce slightly.

Step 8

In a small bowl, mix the cornflour with 2-3 tablespoons of water to create a slurry, then stir it into the pan. Cook for an additional 2 minutes to thicken the sauce.

Step 9

Reduce the heat to low and gently fold in the plant-based yogurt or coconut cream. Be careful not to let it boil to prevent curdling.

Step 10

Season the stroganoff with salt and black pepper to taste.

Step 11

Sprinkle freshly chopped parsley over the stroganoff and serve hot over cooked pasta, rice, or mashed potatoes.

Nutrition Facts

Serving size	(2043.7g)

Amount per serving	% Daily Value*
Calories	2218.2

Total Fat 74.3g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 8.3g
Cholesterol 0mg	0%
Sodium 5957.3mg	0%
Total Carbohydrate 272.1g	0%
Dietary Fiber 35.8g	0%
Total Sugars 29.0g
Protein 116.6g	0%

Vitamin D 0IU	0%
Calcium 379.4mg	0%
Iron 18.9mg	0%
Potassium 3802.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 21.0%

Carbs: 48.9%