Vegan Stroganoff

This is a Russian dish that’s usually made with meat or sausages. We had Wheaty’s spicy seitan Frankenberger sausages, but I’ve made this with fried tofu before. Heikki said that the Wheaty sausages were a bit too dominant in this dish, and I kind of agree – tofu allows for other flavors to stand out better. Stroganoff is usually eaten over boiled potatoes. The best pickled cucumbers for this recipe are what we call Russian pickled cucumbers, fermented by lactic acid bacteria. They are saltier, not vinegary and sweet like regular pickled gherkins are.


The plate in the picture is actually my leftover lunch, since there wasn’t enough light to take a decent picture when we had this for dinner. This recipe is adapted from the first vegetarian cookbook I ever owned, ETNOkasviskeittokirja from 1994. Another leftover item in the photo is beetroot salad that Heikki made.

Here’s what I used:

  • 2 onions, finely cubed
  • 1 big carrot, finely cubed
  • 1 package vegan sausages, sliced (or fried cubed tofu)
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon mustard
  • salt, white pepper, black pepper, and marjoram to taste
  • a pinch of sugar
  • 1 tablespoon barley (or potato, or corn) starch mixed with 1 dl water
  • 2 Russian style pickled cucumbers, cubed
  • 2 tablespoons plain soy yogurt

I fried the onion cubes in a little olive oil until browned, and then added the sliced veggie sausage. After frying them for a few minutes, I added carrot cubes, tomato paste, and garlic, and fried them for 5 minutes. Then I added the mustard with about 2 dl water, seasoned to taste, and let the sauce boil until the carrots were done.

Now, I added the starch mixture, let it thicken up the sauce, removed the pan from heat, and mixed in 3/4 of the pickles and the soy yogurt. Before serving, I sprinkled the additional pickle cubes on top.


Sliced Wheaty sausages before frying look a little too much like bratwurst to me…