Beef stroganoff

CO2 per
0,4 kg CO2e
image/svg+xml Serves: 4 ppl
image/svg+xml 40 mins


  • 400 g soya protein, thawed
  • 1 tbsp Chinese mushroom dark soy sauce
  • 100 ml red wine + 2 tbsp for the marinade
  • 2 tbsp rapeseed oil + 2 tbsp for frying
  • 2 onions
  • 1 big clove of garlic
  • 250 g mushrooms
  • 2 tbsp tomato puree
  • 1 mushroom stock pot
  • 200 ml plant-based single cream
  • 100 ml plant-based Greek style yoghurt
  • 1 tsp Dijon mustard
  • Salt (optional) and coarse ground black pepper for seasoning

To serve

  • Barley or other grain of choice
  • A bunch of fresh parsley, finely chopped
  • Mini gherkins

Nutritional value per portion:

Energy (kcal): 619
Fat (g): 23.8
Saturates (g): 2.2
Carbs (g): 66.8
Sugar (g): 8.6
Fibre (g): 15.9
Protein (g): 25.9
Salt (g): 2.2


  1. Cut the soya protein into thick strips and mix the with 1 tbsp soy sauce, 2 tbsp wine, 2 tbsp rapeseed oil and black pepper. Leave to marinate for about 15 minutes.
  2. Boil the barley (or whichever grains you have chosen) according to instructions on pack.
  3. Finely chop the onions and garlic, and thinly slice the mushrooms.
  4. Heat 1 tbsp of rapeseed oil in a pan and add the onions and mushrooms. Cook on medium heat for about 8 minutes. Season with salt (if using) and pepper. Once cooked, put to one side on a separate plate.
  5. Increase the heat and add 1 tbsp of rapeseed oil. Divide the soya protein and fry in 2 batches until golden, about 3 minutes.
  6. Lower the heat, add the mushroom and onion mix, garlic and tomato puree. Fry together for a couple of minutes.
  7. Add the wine and let it cook for about a minute. Then add the mushroom stock, plant-based single cream, plant-based
  8. Greek style yoghurt and mustard. Leave to simmer for 5-10 minutes. Taste and adjust seasoning if needed.
  9. Sprinkle some finely chopped parsley on top and serve with barley (or whichever grains you have chosen).


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