Vegan Brazilian Stroganoff

Today we are happy to present a guest recipe by Ursula Escher, the author of The Vegan Survival Guide: Boost Your Mental and Physical Health – Your Guide to Functional Veganism*. Growing up vegan wasn’t easy for Ursula, especially in a meat loving country like Brazil. Since the idea of veganism was unknown to her family as a child, she lived in a state of near malnourishment, constantly struggling with her diet and health. But all of these obstacles gave her a unique desire to explore, and figure out how to restore her health with vegan foods and nutrition. “The Vegan Survival Guide” shows you how she did this, and explains all of the things that she has realized over decades of learning. From food based detoxification, to brain and immune system support, “The Vegan Survival Guide” explains how to get the most out of your diet in a way that’s easy and fun to read.

Vegan Brazilian Stroganoff by Ursula Escher

Serving Size: 6   Prep. Time: 45 min.


  • ½ tablespoon coconut oil
  • 1 cup carrots, chopped
  • 1 cup fresh mushrooms, sliced
  • ½ cup Italian parsley, minced
  • 1 ½ cups seitan, cut into thin strips
  • 2 cups marinara or tomato sauce
  • 1 ½ cups unsweetened coconut milk
  • ½ cup unsweetened almond milk
  • 2 tablespoons Vogue Cuisine Vegetable Soup & Seasoning Base powder
  • 1 teaspoon real maple syrup (optional)
  • salt to taste

Tip: Marinara/ tomato sauce can differ in acidity depending on brand and season. To balance the flavor of a more acidic sauce, add a small amount of maple syrup to the mixture. A little more Vegetable Soup powder or coconut milk can be used in the same way.

Tip: To avoid exposure to the chemical BPA, look for coconut milk and marinara/ tomato sauce in jars or BPA free cans.


  1. Add a ½ tablespoon coconut oil to pan and bring to med-high heat. Add 1 cup diced carrots and sauté for 5 minutes to caramelize sugars.
  2. Using a 3 quart sauce pan, combine 2 cups marinara/ tomato sauce, 1 ½ cups coconut milk, ½ cup unsweetened almond milk, ½ cup minced Italian parsley, and 2 tbsp vegetable base powder. Bring to gentle boil. Add salt to taste.
  3. Add the sautéd carrots, 1 ½ cups seitan, and 1 cup sliced mushrooms into the sauce mixture. Bring to boil again, then cook on medium heat for additional 10 minutes stirring frequently. Then let simmer for another 5 minutes.
  4. If mixture becomes too thick, add a little more almond milk.
  5. Add salt to taste.
  6. Serve over a bed of rice.


Gluten Free Variation: In place of seitan, use crumbled tempeh or lentils (cooked to al dente in water).
Lower Fat Variation:
Use half the recommended amount of coconut milk.

Visit to learn more about Ursula and her self-published book.

*Amazon affiliate link.