There are some dishes that make you think of home. Growing up in Montana, beef stroganoff was one of my mother’s go-to recipes, especially when there was company coming. Needless-to-say, this was a plant based recipe that we were excited to recreate… and this Vegan Eggplant Stroganoff immediately transported me back to my mom’s kitchen!
Eggplant is a perfect substitution for meat because it has a great almost “meaty” texture. That’s probably why it is so popular especially in Italian recipes such as eggplant parmesan… AND it works awesome in this stroganoff recipe.
One tip about eggplant- it’s skin can sometimes be a little tough, so people often prefer to remove the skin entirely. In this Vegan Eggplant Stroganoff recipe we decided to remove some of the skin but not all. Feel free to peel it completely or leave all of the skin on. Either way, it is absolutely delicious.
The most important element in a stroganoff recipe is the sauce. The sauce is made out of red wine, sour cream, and dry spices. We use a vegan sour cream that is made out of tofu. It’s a terrific dairy free replacement that tastes almost IDENTICAL to the original.
Finally, traditional stroganoff recipes typically use egg noodles. We have always had a hard time tracking down vegan and gluten free wide noodles. But we did recently discover a fettuccine noodle that we L-O-V-E (Appropriate for Valentine’s Day, huh?!) and they work great in place of egg noodles. The noodles also be ordered online so if you need vegan gluten free noodles try THIS brand because it’s AMAZING!
So… if you are looking for a tasty and healthy home cooked meal that reminds you of your meat eating days, you MUST make this Vegan Eggplant Stroganoff. It is absolutely a flashback to my childhood and I hope you feel the same. Happy reminiscing!
- 2 Medium Eggplant (Bite sized Pieces)
- 1 Onion Peeled and Sliced)
- 1 Garlic Clove (Minced)
- 1 Lemon (Juiced)
- 2 Tbsp Liquid Aminos
- ½ Cup Red Wine
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Miso Paste
- ½ tsp Black Pepper
- ¼ tsp Ground Coriander
- ¼ tsp Garlic Powder
- ½ Cup Vegan Sour Cream
- Fresh Parsley (Garnish)
- Fettuccine or other Pasta (Gluten Free if desired)
- Wash and prepare all fresh produce. You can peel the eggplant completely if you do not like the skin.
- Begin to cook your pasta, as per the directions on the package.
- Meanwhile, In a deep frying pan or Dutch oven, sauté the garlic and onion with a little olive oil over medium heat. Stir occasionally until fragrant, approx. 3 minutes.
- Add the eggplant pieces, dry spices, and lemon juice. Continue to cook (stirring occasionally) for 5-7 more minutes, or until the eggplant has reduced in size and let out some of its liquid.
- Reduce the heat to low and add the miso paste, nutritional yeast and wine. Stir to combine. Then, cook an additional 2 minutes.
- Next, add the vegan sour cream and combine.
- Finally, spoon over the pasta and garnish with fresh parsley.
- Serve and Enjoy!
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