Best Vegan Beef Stroganoff | Jackfruit Stroganoff (2024)

This creamy vegan beef stroganoff (jackfruit) is the perfect comfort food to have to pamper ourselves in those cold and grey days.

Questa ricetta è disponibile anche in italiano.

Who doesn't like a good old comfort meal?

When I think about comfort food dishes a few pop into my mind and among them there's always, definitely, the all time favourite Stroganoff.

This dish, originating from Russia, is a super creamy and delicious stew starring (typically) beef and mushrooms, and a blend of spices.

The creaminess is given with smetana sauce (sour cream) and it can be served with boiled rice or potatoes, or even pasta.

In my vegan version I've used the versatile jackfruit as perfect substitute to beef.

Are you new to this ingredient? Check out this post to find out more about this amazing vegan meat substitute: Bell Peppers and Jackfruit Recipe.

This time we are going to use the whole thing, straight from the can (remember to purchase jackfruit in brine or water for savoury recipes like this!).

How to prepare Jackfruit as meat substitute

Sometimes canned jackfruit can have a pretty strong smell.

To get rid of it simply drain the jackfruit chunks, rinse well and soak in plenty of fresh water for at least an hour prior to use (the longer, the better - although make sure you don't soak it for more than 12 hours).

Then you are literally free to use the jackfruit chunks however you like.

For extra flavour you can also marinate the jackfruit before cooking it.

This versatile fruit can be used in:
- stews
- battered and deep fried
- slow cooked
- burgers or sandwiches
- roasted
- slaws (with thin sliced veggies and vegan mayo)
-pulled pork style(with bbq sauce)
- tuna style
Seriously, the possibilities are limitless.

For our Jackfruit Stroganoff recipe, we are going to coat it in flour and spices and slow cook in vegetable broth. Let's see how!

How to make Vegan Beef Stroganoff

First we need to soak the jackfruit in abundant water for 1 hour to get rid of the can smell.

In the meantime we can sauté finely sliced onions in some oil or vegetable broth until tender (5-6 minutes), then add the sliced mushrooms and grated garlic and cook until the mushrooms are soft.

Turn off the heat and transfer the mushrooms and onions on a plate.

Next we will have to rinse the soaked jackfruit under the water and squeeze out the extra moisture.

Transfer the jackfruit in a bowl and sprinkle over some all purpose flour and chicken spices (the blend I use is a simple store bought one. When buying one only make sure is suitable for vegans, as some may contain milk powder or even actual chicken! Alternatively you can use the spices you like the most.).
Toss it well and fry in a hot pan with some vegetable oil or broth if you're using less oil in your diet.

Brown the jackfruit chunks on each side then add a splash of wine or beer and allow it to evaporate. If you don't want to use alcohol, just skip this step.

Add vegetable broth and mustard, season with salt and pepper, and simmer for 30-40 minutes. Keep an eye on the amount of liquid as the jackfruit tends to absorb a lot. Refill with some hot vegetable broth if needed, stir well and cover with the lid.

At this stage we can add sautéed onion and mushroom, cook on low heat for another 5 to 10 minutes then finish with some vegan cream (mine is soy based available in pretty much all supermarkets now. You can also use oat or rice based ones, according to your own taste, needs or availability).

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Vegan Beef (Jackfruit) Stroganoff Recipe

Ingredients:
1 can Jackfruit (in brine or water)
250 ml Vegetable Broth
200 ml Vegan Cream
200 g Brown Mushrooms
⅓ cup All Purpose Flour (40 g)
1 Medium Onion
1 Garlic Clove
3 teaspoon Vegan Chicken Seasoning
½ tablespoon Vegetable Gravy Granules (optional)
1 teaspoon Dijon Mustard
Fresh Parsley
Salt
Pepper

Method:
1. Soak the jackfruit in abundant water for around 1 hour.
2. In the meantime finely chop the onion and sauté in some oil or vegetable broth until tender (5-6 minutes).
3. Add the sliced mushrooms and grated garlic and cook until the mushrooms are soft. Turn off the heat and transfer the mushrooms and onions on a plate.
4. Rinse the soaked jackfruit under the water and squeeze out the extra moisture.
5. Transfer the jackfruit in a bowl and sprinkle over all purpose flour and chicken spices. Toss it well and fry in a hot pan with some vegetable oil or broth.
6. Brown the jackfruit chunks on each side then add a splash of wine or beer and allow it to evaporate (If you don't want to use alcohol, just skip this step).
7. Add vegetable broth and mustard, season with salt and pepper, and simmer for 30-40 minutes. Keep an eye on the amount of liquid as the jackfruit tends to absorb a lot. Refill with some hot vegetable broth if needed, stir well and cover with the lid.
8. Once cooked add sautéed onion and mushroom, cook on low heat for another 5 to 10 minutes then add the vegan cream.
9. Bring it to a boil then add the gravy granules to have an even glossier and thicker sauce.
10. Give the dish a last generous stir and enjoy hot with a sprinkle of freshly chopped parsley and black pepper.

For other comfort food meals check out these Lentil Meatballs in Rich Tomato Sauce, or this Vegan Aubergine Parmigiana or this Vegan Cheese, Leek and Spinach Pie.

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