Russian VegBeef Stroganoff


This Russian dish is classic in America, commonly found in TV dinners, but is never available in a vegetarian version.  We’ve updated it for our vegetarian diet, and have replaced the traditional sour cream with yogurt for a healthier dish.  Enjoy!

Vegetarian Beef Stroganoff

After eating once, you will want to make this creamy, meaty Russian dish again and again.



  • 1 pack egg noodles cooked to package instructions
  • fresh oregano for garnish optional

VegBeef Slices:

  • 12 Morningstar Original Sausage Patties
  • 1 t garlic salt
  • 1 t black pepper
  • 1 T all purpose flour


  • 2 T olive oil
  • 4 T butter
  • 8 oz mushrooms
  • 1 large onion sliced
  • 1 10- oz can of cream of mushroom soup
  • c water
  • 1 Knorr vegetarian bullion cube
  • 1/3 c plain full fat yogurt


  • Instructions:
  • Toast the vegetarian sausage patties for 12 minutes at 400ºF.  Allow to cool.
  • Slice in half height-wise, so that you have two circles.
  • Slice each circle in half.  Then cut each half three times so you have a total of 16 strips.
  • Sprinkle the garlic salt and pepper onto the slices and mix to evenly coat.
  • Sprinkle the flour on top and mix to evenly coat.
  • Heat the butter and olive oil in a large saucepan over high heat.
  • Add the onions and mushrooms and stir-fry until the onion is soft, around 3 minutes.
  • Add the coated VegBeef slices.  Continue to stir-fry for 2 minutes.
  • Add the mushroom soup, water, and bullion cube and stir to evenly combine.
  • Continue cooking until the bullion cube is dissolved.  Turn off the heat.
  • Stir in the yogurt.  Serve the the sauce on top of the noodles and add the optional garnish on top.
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