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
Scale
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.
