If you’ve ever longed for the comforting creaminess and robust flavor of a classic stroganoff but without any animal products, you’re in for a treat with this Vegan Beef Stroganoff Recipe. This dish brilliantly captures the hearty, savory essence of traditional beef stroganoff using plant-based ground “beef,” mushrooms, and a luscious creamy sauce that’s both indulgent and wholesome. It’s a perfect weeknight dinner or a crowd-pleasing meal for any occasion that shows just how satisfying vegan cooking can be.
Ingredients You’ll Need
This Vegan Beef Stroganoff Recipe shines because of its straightforward but vital ingredients. Each one plays a crucial role in bringing together a rich, well-balanced texture and taste that will have you coming back for seconds.
- Pasta noodles (1 pound): Choose your favorite uncooked noodles; they’re the perfect base to soak up all that creamy sauce.
- Olive oil (1 tablespoon): Adds a subtle fruity flavor and helps sauté the vegan ground beef perfectly.
- Vegan ground beef (1 pound): This plant-based protein provides the hearty “meaty” texture that’s essential for that stroganoff feel.
- Fresh minced thyme and rosemary (1 teaspoon each, optional): These herbs add an aromatic earthiness that elevates the dish beautifully.
- Kosher salt (1 teaspoon) and fresh cracked black pepper (1/2 teaspoon): The backbone seasonings that bring everything to life.
- Vegan butter (5 tablespoons): Critical for richness, it lends a silky, indulgent finish to the sauce.
- Diced white onion (1 1/2 cups): Provides sweetness and depth during the sautéing process.
- Minced garlic (5 cloves): Adds a kick of savory richness that wakes up the flavors.
- Cremini mushrooms (1 pound): These deliver earthy flavors and a meaty chew that complement the vegan ground beef perfectly.
- All-purpose flour (2 tablespoons): Helps thicken the sauce to that signature stroganoff creaminess.
- Vegan beef broth (1 cup): Builds a savory depth to the sauce without overpowering.
- Plant-based heavy cream or extra creamy non-dairy milk (1 cup): Provides luscious creaminess and smooth texture.
- Vegan sour cream (1 cup): Adds tang and richness that’s critical for that authentic stroganoff flavor.
- Vegan Worcestershire sauce (2 teaspoons): Brings umami complexity and a subtle zest.
- Vegan parmesan (optional): Perfect finishing touch for a cheesy note.
- Fresh minced parsley (optional): Adds a fresh pop of color and herbaceous brightness.
How to Make Vegan Beef Stroganoff Recipe
Step 1: Cook the Pasta
Start by cooking your pasta noodles in lightly salted water until al dente. This part is essential because the noodles will soak up all the delicious sauce later on, so you want them just tender enough to hold up but not mushy. Once cooked, drain the pasta and set it aside while you prepare the sauce.
Step 2: Brown the Vegan Ground Beef
Heat the olive oil in a large sauté pan over medium heat. Add the vegan ground beef, breaking it apart with a wooden spoon or spatula. Season generously with the fresh minced thyme, rosemary, kosher salt, and cracked black pepper. Sauté this mixture until it’s browned evenly and warmed through, about 5 to 7 minutes. This layer adds the base heartiness that makes the stroganoff so satisfying.
Step 3: Sauté the Aromatics and Mushrooms
Add the vegan butter to your pan. Once melted, toss in the diced onions and cook until they turn translucent and sweet—about 5 to 6 minutes. Next, stir in the sliced cremini mushrooms, cooking them until they’ve shrunk in size and most of their moisture has evaporated—this usually takes between 8 and 12 minutes. This step builds the earthy aromas and rich texture vital to your stroganoff sauce.
Step 4: Build and Thicken the Sauce
Sprinkle the all-purpose flour into the sauté pan and stir well to coat all ingredients. This will help thicken the sauce beautifully. Slowly pour in the vegan beef broth and the plant-based heavy cream, whisking gently to avoid lumps. Allow the sauce to simmer on medium-high heat for 5 to 10 minutes until it thickens into a creamy consistency. Stir in the vegan sour cream and the vegan Worcestershire sauce, which add tang and that unmistakably rich stroganoff flavor.
Step 5: Combine and Finish
Add the reserved pasta noodles back into the pan with the creamy sauce, tossing gently to combine and ensure every bite is covered in that velvety gravy. Give it a taste and adjust the salt or pepper as needed. For an extra special touch, sprinkle vegan parmesan and fresh minced parsley on top before serving.
How to Serve Vegan Beef Stroganoff Recipe
Garnishes
To elevate your Vegan Beef Stroganoff Recipe, I love to finish it with a sprinkle of vegan parmesan for that subtle cheesy flavor and a handful of fresh minced parsley. The parsley adds a bright, fresh contrast to the rich sauce, while the parmesan enhances depth and gives a nice visual appeal as well.
Side Dishes
This dish shines on its own, but pairing it with a crisp green salad or steamed veggies like asparagus or green beans adds a fantastic textural balance and freshness to the meal. Garlic bread or crusty vegan-friendly bread are amazing to soak up any leftover sauce on the plate.
Creative Ways to Present
For dinner parties or special occasions, serve the stroganoff in individual shallow bowls and garnish each with a sprig of fresh rosemary for an elegant touch. Alternatively, spoon the stroganoff over mashed cauliflower or roasted potatoes instead of pasta to switch things up and impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the stroganoff cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days and tastes even better the next day as the flavors meld together.
Freezing
You can freeze this Vegan Beef Stroganoff Recipe by placing cooled portions into freezer-safe containers. It will keep well for about 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat the stroganoff gently in a saucepan over medium-low heat, stirring frequently to prevent sticking. You may need to add a splash of plant-based milk or broth to loosen the sauce if it thickens too much when chilled. Avoid microwaving at high power to maintain that creamy texture.
FAQs
Can I use a different type of pasta for this Vegan Beef Stroganoff Recipe?
Absolutely! Any pasta shape you love works here, though traditional eggless egg noodles or fettuccine hold the sauce beautifully. Just cook according to package instructions and make sure they’re al dente.
What if I don’t have vegan ground beef available?
No worries! You can substitute with finely chopped walnuts for some crunch or cooked lentils for extra protein. Mushrooms alone also make a delicious and meaty base in this recipe.
Is this recipe gluten-free?
The recipe includes all-purpose flour and regular pasta, so it’s not gluten-free as written. To make it gluten-free, use a gluten-free flour blend to thicken and gluten-free pasta noodles.
Can I make this recipe oil-free?
Yes, you can skip the olive oil and use a non-stick pan or a little vegetable broth to sauté the ingredients. Just be mindful that the flavor and texture may shift slightly but still remain tasty.
How do I make the sauce creamier?
If you prefer an extra creamy stroganoff, swapping the non-dairy milk for a plant-based heavy cream or adding an additional tablespoon of vegan butter or sour cream can increase the lusciousness without overpowering the dish.
Final Thoughts
There’s something truly magical about this Vegan Beef Stroganoff Recipe: it combines simple plant-based ingredients to create a dish that’s both comforting and impressive. Whether you’re vegan, curious about plant-based meals, or just craving a hearty dinner, this recipe will warm your soul and your taste buds. Grab your skillet and cook up a batch—you’ll wonder why you didn’t start sooner!
Print
Vegan Beef Stroganoff Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A creamy, comforting Vegan Beef Stroganoff featuring plant-based ground beef, sautéed mushrooms, onions, and a rich sour cream sauce served over tender pasta. This hearty vegan twist on the classic stroganoff is perfect for a satisfying family dinner.
Ingredients
Pasta
- 1 pound uncooked pasta noodles of choice
Main Ingredients
- 1 tablespoon olive oil
- 1 pound vegan ground beef
- 1 teaspoon fresh minced thyme (optional)
- 1 teaspoon fresh minced rosemary (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 5 tablespoons vegan butter
- 1 1/2 cups diced white onion
- 5 cloves garlic, minced
- 1 pound cremini mushrooms, scrubbed and sliced
- 2 tablespoons all-purpose flour
- 1 cup vegan beef broth
- 1 cup plant-based heavy cream or extra creamy non-dairy milk
- 1 cup vegan sour cream
- 2 teaspoons vegan Worcestershire sauce
Garnish
- Vegan parmesan, for garnish (optional)
- Fresh minced parsley, for garnish (optional)
Instructions
- Cook Pasta: Bring a large pot of lightly salted water to a boil. Add the uncooked pasta noodles and cook until al dente according to package instructions. Drain the pasta and set aside.
- Brown Vegan Ground Beef: Heat olive oil in a large sauté pan over medium heat. Add the vegan ground beef and crumble it using a wooden spoon or spatula. Season with fresh thyme, rosemary, kosher salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until browned and heated through.
- Sauté Vegetables: Add vegan butter to the sauté pan with the cooked vegan beef. Once melted, add diced white onion and cook until translucent, about 5 to 6 minutes. Then add the sliced cremini mushrooms and cook for 8 to 12 minutes, stirring occasionally, until the mushrooms have reduced to about half their original size and most of their liquid has evaporated.
- Make Sauce: Sprinkle all-purpose flour over the vegetable and vegan beef mixture in the pan and stir well to incorporate the flour. Slowly pour in the vegan beef broth and plant-based heavy cream (or extra creamy non-dairy milk), whisking continuously to avoid lumps. Bring the mixture to a simmer over medium-high heat and cook for 5 to 10 minutes until the sauce thickens. Then stir in the vegan sour cream and vegan Worcestershire sauce, mixing until smooth.
- Combine and Serve: Add the cooked pasta noodles to the sauce in the pan. Stir well to combine everything evenly. Taste the stroganoff and adjust seasoning with more salt or pepper if desired. Serve hot, garnished with vegan parmesan and fresh minced parsley if using.
Notes
- For best flavor, use fresh herbs like thyme and rosemary, but they can be omitted if unavailable.
- You can substitute cremini mushrooms with white button mushrooms or a mixed mushroom blend.
- Plant-based heavy cream can be replaced with full-fat coconut milk or cashew cream for richness.
- Use gluten-free flour and pasta to make this dish gluten-free if needed.
- Vegan Worcestershire sauce sometimes contains anchovies; look for a certified vegan version to keep the dish fully vegan.
