This vegan meatball stroganoff is healthy and savoury…a perfect dish for cold days.
For these meatballs, I use my Spaghetti with Veggie Meatballs recipe (meatball recipe and stroganoff sauce recipe inspired by the Gentle Chef), but I added textured vegetable protein. See this vegan meatballs recipe for details about meatballs with soy mince. Textured vegetable protein, or TVP, is a high-protein and low fat option made from defatted soy flour. These dehydrated soy chunks added a good texture to the veggie meatballs!
Steam the meatballs for about 45 minutes, and then they can be refrigerated and used later, or browned immediately for this meatball stroganoff recipe.
Stroganoff Sauce, Version 1This sauce version uses vegetable broth and vegan sour cream (homemade or store bought).
Cook finely chopped onions and mushrooms. In a separate pan, brown the meatballs.
Turn the heat down to medium-low. Add 2 tbsp of soy sauce and 1/2 cup of vegan sour cream. TO make your own vegan sour cream, use soft tofu blended with lemon juice, apple cider vinegar, and a bit of salt.
Add meatballs to the sauce and stir until they are evenly coated with stroganoff sauce. Serve over pasta, potatoes, or rice.
Stroganoff Sauce, Version 2
This version of stroganoff sauce is equally tasty, and can be made with different ingredients you may have on hand.
Sauté finely diced onions.
When the onions are browned, add meatballs.
When meatballs are browned, move them over to the side of the pan and melt 3 tsp of Becel vegan margarine or refined coconut oil. Add flour to the melted margarine 1 tsp at a time until a thick paste forms.
Add sauce made from the following:
- 2/3 cup water
- 1/4 cup soy sauce
- 4 fresh mushrooms, chopped and fried, or 1.5 tbsp mushroom powder (or 2 finely ground dehydrated mushrooms)
- 5 peppercorns
- 1 tbsp apple cider vinegar
- 1/3 cup cashew cream
Mix the first 5 ingredients, including water, soy sauce, half of the chopped cooked mushrooms, peppercorns, and apple cider vinegar. Blend into a smooth sauce.
Pour this sauce mixture into the hot pan to mix with the flour paste. Stir the sauce to mix with the flour paste over medium heat, and then add the rest of the cooked chopped mushrooms. The sauce should thicken as it heats through.
Bring the sauce to a boil and then add 1/3 cup cashew cream (cashews blended with water to make a smooth cream – start with a 1:1 ratio and add water as needed so the cashew cream is the consistency of sour cream). For a nut-free version, use 1/3 cup blended medium firm tofu or 1/3 cup of rolled oats and 1/3 cup of water blended until smooth.
As the sauce thickens, stir to mix with the meatballs. Season with oregano and thyme to taste.
Stir thoroughly and bring the sauce to a gentle boil, and then remove from heat. Serve the stroganoff meatballs over pasta or other base of your choice.