Beef Stroganoff


  • 2 ½ c. soy curls
  • 2 c. boiling water
  • 2 Tbsp. McKay’s beef style seasoning
  • 1 large onion, chopped
  • 2 c. fresh mushrooms, sliced
  • ½ c. canned mushrooms
  • 1 tsp. basil
  • 1 Tbsp. vegetarian Worcestershire sauce
  • ½ c. Tofutti Better than Cream Cheese
  • ½ c. Tofutti Better than Sour Cream
  • 1 Tbap. Better than Bouillon mushroom base
  • 4 c. water
  • 1 Tbsp. Bragg liquid aminos
  • 1 Tbsp. kitchen bouquet
  • 1 Tbsp. lemon juice
  • salt to taste
  • 5 Tbsp. cornstarch
  • 3 Tbsp. cold water
  • 1 12-ounce package wide eggless noodles, cooked according to package directions


  1. Put Soy Curls in a medium sized bowl. Sprinkle McKay’s Beef Style Seasoning over the top. Pour boiling water over the soy curls. Cover, let stand for 15 minutes.
  2. Meanwhile, spray a large skillet with non-stick cooking spray, and, over medium heat, sauté onion until translucent.
  3. Add Soy Curls, including liquid. Add mushrooms, basil, Worcestershire sauce, cream cheese, sour cream, Better than Bouillon Mushroom Base, Bragg Liquid Aminos, Kitchen Bouquet, lemon juice, water, and salt to taste.
  4. Stir cornstarch and cold water together and add to above ingredients. Simmer until thick and bubbly. Serve hot over cooked pasta.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.