If you’ve been craving a twist on a classic comfort meal, look no further than this incredible Vegan Beef Stroganoff Recipe. Rich, creamy, and packed with savory mushroom and herb flavors, it’s a plant-based delight that satisfies all the cravings for a hearty, cozy dinner without any compromise. Whether you’re a longtime vegan or just exploring, this recipe brings together simple ingredients to create a luscious sauce paired perfectly with tender pasta, making every bite pure comfort on a plate.
Ingredients You’ll Need
The magic of this Vegan Beef Stroganoff Recipe lies in its simplicity and quality ingredients. Each component plays a crucial role in building the perfect balance of flavors, textures, and colors that make this dish so irresistible.
- 1 pound uncooked pasta noodles of choice: Opt for egg-free options like fettuccine or penne to soak up the sauce beautifully.
- 1 tablespoon olive oil: Adds a subtle fruity richness for cooking the vegan beef.
- 1 pound vegan ground beef: The protein-packed star that mimics the texture of traditional beef perfectly.
- 1 teaspoon fresh minced thyme (optional): Brings a fragrant herbal note enhancing the savory depth.
- 1 teaspoon fresh minced rosemary (optional): Adds a woody, aromatic touch for complexity.
- 1 teaspoon kosher salt: Essential for bringing all the flavors together.
- 1/2 teaspoon fresh cracked black pepper: Provides a subtle peppery kick that wakes up the palate.
- 5 tablespoons vegan butter: Creates a creamy base for sautéing and flavor layering.
- 1 1/2 cups diced white onion: Adds sweetness and texture once softened.
- 5 cloves garlic, minced: Packs in savory, aromatic flavor that’s key to the sauce.
- 1 pound cremini mushrooms, scrubbed and sliced: The hearty, earthy mushrooms take center stage in texture and umami taste.
- 2 tablespoons all-purpose flour: The thickening agent that gives the sauce its luscious consistency.
- 1 cup vegan beef broth: Deepens the meaty flavor without animal products.
- 1 cup plant-based heavy cream or extra creamy non-dairy milk: Provides the silky, rich creaminess this stroganoff is known for.
- 1 cup vegan sour cream: Balances the sauce with tang and a velvety finish.
- 2 teaspoons vegan Worcestershire sauce: Adds a subtle tangy, sweet, and savory dimension.
- Vegan parmesan, for garnish (optional): A salty, cheesy topping to elevate each serving.
- Fresh minced parsley, for garnish (optional): Adds a fresh, bright pop of color and flavor.
How to Make Vegan Beef Stroganoff Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of lightly salted water, then cook your pasta noodles until they’re just al dente—firm but tender. Drain them well and set aside to be combined with your luscious sauce later. This is essential because the noodles will soak up all of that creamy goodness in the final step.
Step 2: Brown the Vegan Ground Beef
In a large sauté pan over medium heat, warm the olive oil, then add the vegan ground beef. Use a wooden spoon or spatula to crumble it as it cooks. Sprinkle in the fresh thyme and rosemary if you’re using them, along with kosher salt and cracked black pepper. Let the mixture brown and heat through for about 5 to 7 minutes—this process builds the savory base for your stroganoff.
Step 3: Sauté Onions and Mushrooms
Add the vegan butter to the pan once the beef is cooked, allowing it to melt fully. Toss in the diced onions and cook until they turn translucent and soft—this usually takes about 5 to 6 minutes. Then, add the sliced cremini mushrooms, letting them cook down until their volume halves and most of their liquid evaporates, about 8 to 12 minutes. This step deepens the earthy flavors and gives the dish that signature richness.
Step 4: Create the Creamy Sauce
Sprinkle the all-purpose flour over the sautéed vegetables and beef, stirring continuously until it’s fully incorporated. Slowly whisk in the vegan beef broth and the plant-based heavy cream to prevent lumps. Allow the sauce to simmer over medium-high heat until it thickens up nicely, usually 5 to 10 minutes. Finally, fold in the vegan sour cream and Worcestershire sauce to round out the creamy, zingy flavor profile.
Step 5: Combine Pasta with Sauce
Toss the reserved noodles into the creamy sauce, stirring gently to coat them evenly. Give the dish a taste and adjust seasoning with additional salt or pepper if needed. Your Vegan Beef Stroganoff Recipe is now ready to enjoy!
How to Serve Vegan Beef Stroganoff Recipe
Garnishes
A sprinkle of vegan parmesan and a scattering of fresh minced parsley bring this dish alive with hints of salty, cheesy flavor and vibrant color. They add that special finishing touch that makes every bite feel celebratory and just a little bit extra.
Side Dishes
This stroganoff pairs wonderfully with simple green vegetables like steamed broccoli or sautéed spinach, which offer a fresh, crunchy contrast to the rich creamy sauce. A crisp green salad with a light vinaigrette can also balance the meal beautifully without stealing the spotlight.
Creative Ways to Present
For a fun twist, serve your stroganoff over a bed of creamy polenta or mashed potatoes for ultimate comfort. Or, try plating it in elegant shallow bowls with sprigs of parsley to impress guests while keeping things cozy and inviting.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. This Vegan Beef Stroganoff Recipe keeps well for up to 3 days and tastes just as delicious when reheated gently on the stove or in the microwave.
Freezing
If you want to save some for later, freezing this dish is a great option. Place the stroganoff in a freezer-safe container and freeze for up to 2 months. Remember to thaw it overnight in the fridge before reheating to preserve its creamy texture.
Reheating
Reheat your stroganoff on the stovetop over low heat, stirring occasionally until warmed through. You may want to add a splash of non-dairy milk or broth to loosen the sauce if it has thickened too much in the fridge.
FAQs
Can I use different types of pasta in this Vegan Beef Stroganoff Recipe?
Absolutely! While traditional stroganoff often uses egg noodles, any pasta that holds sauce well—like fettuccine, penne, or even wide ribbons of tagliatelle—will work beautifully.
Is it possible to make this stroganoff gluten-free?
Yes! Use gluten-free pasta and substitute the all-purpose flour with a gluten-free alternative such as cornstarch or a gluten-free flour blend to thicken the sauce.
Can I substitute the vegan ground beef with tofu or tempeh?
Definitely. Crumbled firm tofu or tempeh can be seasoned and cooked similarly, offering a fantastic alternative that still packs protein and soaks up the stroganoff flavors nicely.
What kind of plant-based cream do you recommend?
A rich, creamy non-dairy milk such as canned coconut cream (unsweetened), cashew cream, or a commercial plant-based heavy cream substitute all work well to achieve that signature creamy sauce consistency.
How can I make this recipe nut-free?
Choose a plant-based cream alternative that does not contain nuts—oat milk or soy-based creams are excellent nut-free options that keep the sauce creamy without allergens.
Final Thoughts
This Vegan Beef Stroganoff Recipe is a true celebration of comforting flavors that will quickly become a beloved staple in your cooking repertoire. It’s creamy, hearty, and packed with so much umami goodness that even meat lovers won’t miss a thing. I can’t wait for you to dive in and savor every spoonful!
Print
Vegan Beef Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Vegan Beef Stroganoff is a creamy, comforting dish featuring plant-based ground beef, cremini mushrooms, and a rich vegan sour cream sauce. Served over your favorite pasta, this vegan twist on the classic stroganoff is perfect for a hearty and satisfying meal in under an hour.
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 pasta noodles and cook until al dente according to package instructions. Drain well and set aside.
- Cook vegan ground beef: Heat olive oil in a large sauté pan over medium heat. Add the vegan ground beef and crumble it with a wooden spoon or spatula. Season with thyme, rosemary, kosher salt, and cracked black pepper. Cook for 5-7 minutes, stirring occasionally until browned and heated through.
- Sauté onions and mushrooms: Add the vegan butter to the sauté pan and allow it to melt. Add the diced onions and cook until translucent, about 5-6 minutes. Stir in the sliced cremini mushrooms and cook for 8-12 minutes, until mushrooms reduce in size and most of the moisture evaporates.
- Make the sauce: Sprinkle the all-purpose flour evenly over the mushroom mixture in the pan and stir well to incorporate. Slowly pour in the vegan beef broth and plant-based heavy cream while whisking continuously to avoid lumps. Simmer on medium-high heat for 5-10 minutes until the sauce thickens. Stir in the vegan sour cream and vegan Worcestershire sauce until combined and heated through.
- Combine and serve: Add the cooked pasta noodles to the sauce and gently stir to combine thoroughly. Taste and adjust seasonings if needed. Serve hot garnished with vegan parmesan and fresh minced parsley if desired.
Notes
- For best flavor, use fresh herbs like thyme and rosemary, but you can omit them if unavailable.
- Use a firm plant-based beef substitute to mimic the texture of ground beef.
- Plant-based heavy cream can be substituted with full-fat coconut milk or cashew cream for creaminess.
- Ensure the vegan Worcestershire sauce you use is free from anchovies for a fully vegan dish.
- This recipe can be served gluten-free by using gluten-free pasta and flour alternatives.
