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
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 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.
