If you’ve been craving a cozy, rich, and totally satisfying comfort meal that’s also kind to animals and the planet, look no further than this Vegan Beef Stroganoff Recipe. It captures the creamy, savory goodness of the classic dish with a plant-based twist, featuring hearty vegan ground beef, tender mushrooms, and a luscious sauce that clings to every strand of pasta. Whether you’re a longtime vegan or just curious about meatless meals, this recipe promises to be a new favorite that’s as comforting as it is delicious.
Ingredients You’ll Need
The magic of this Vegan Beef Stroganoff Recipe lies in its simple, wholesome ingredients. Each one is carefully chosen to build layers of flavor, texture, and color, making this dish both delicious and visually inviting.
- 1 pound uncooked pasta noodles of choice: Pick your favorite type like egg-free fettuccine or penne to hold the creamy sauce beautifully.
- 1 tablespoon olive oil: Adds a fruity richness and helps brown the vegan ground beef perfectly.
- 1 pound vegan ground beef: Provides that meaty texture without any animal products, forming the hearty base of the dish.
- 1 teaspoon fresh minced thyme (optional): Offers a subtle, herbal note that brightens the flavors.
- 1 teaspoon fresh minced rosemary (optional): Adds an earthy, pine-like aroma that complements mushrooms wonderfully.
- 1 teaspoon kosher salt: Enhances all the natural flavors and balances the dish.
- 1/2 teaspoon fresh cracked black pepper: Adds a mild heat and peppery complexity.
- 5 tablespoons vegan butter: Creates a silky richness that helps soften onions and mushrooms beautifully.
- 1 1/2 cups diced white onion: Brings sweetness and depth when caramelized gently.
- 5 cloves garlic, minced: Packs a punch of aromatic flavor that wakes up the whole dish.
- 1 pound cremini mushrooms, scrubbed and sliced: Gives earthiness and a meaty bite that’s essential for stroganoff’s character.
- 2 tablespoons all-purpose flour: Thickens the sauce to the perfect luscious consistency.
- 1 cup vegan beef broth: Adds savory umami notes, boosting the stew-like feel of the sauce.
- 1 cup plant-based heavy cream or extra creamy non-dairy milk: Makes the sauce decadently creamy and smooth.
- 1 cup vegan sour cream: Brings tanginess and velvety texture reminiscent of the original stroganoff.
- 2 teaspoons vegan Worcestershire sauce: Deepens the flavor profile with a slightly sweet and tangy twist.
- Vegan parmesan, for garnish (optional): Adds a salty, cheesy finishing touch.
- Fresh minced parsley, for garnish (optional): Brings freshness and a pop of color to the final plate.
How to Make Vegan Beef Stroganoff Recipe
Step 1: Cook the Pasta
Start by boiling your favorite pasta in lightly salted water until it’s perfectly al dente. This provides the tender, satisfying base that will soak up all the rich stroganoff sauce. Once cooked, drain the noodles and set them aside while you prepare the rest of the dish. Keep this simple step in mind—it’s where the whole recipe begins!
Step 2: Cook the 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, seasoning with the fresh minced thyme, rosemary, kosher salt, and cracked black pepper. Allow it to brown beautifully and heat through, about 5 to 7 minutes. This step develops the savory, hearty texture and flavor that makes this Vegan Beef Stroganoff Recipe feel so indulgent.
Step 3: Sauté Onions and Mushrooms
Add vegan butter to the pan and let it melt into a golden pool of richness. Toss in the diced onions and cook them until translucent and sweet, roughly 5 to 6 minutes. Then add the sliced cremini mushrooms, cooking until they’ve shrunk to about half their size and most of their moisture has evaporated—this usually takes 8 to 12 minutes. This slow cooking really intensifies the umami and creates a savory base for the sauce.
Step 4: Make the Sauce
Sprinkle the all-purpose flour over the sautéed vegetables and ground beef, stirring quickly to incorporate it evenly—this is the secret to a luxuriously thick sauce. Slowly whisk in the vegan beef broth and plant-based heavy cream, bringing the mixture to a gentle simmer over medium-high heat. Let it cook for 5 to 10 minutes until the sauce thickens into a creamy, rich consistency. Now, stir in the vegan sour cream and Worcestershire sauce, blending everything into a harmonious, tangy, mouthwatering finish.
Step 5: Combine and Finish
Return the cooked pasta to the pan and stir thoroughly to coat every noodle in that dreamy stroganoff sauce. Taste and adjust the salt and pepper to your liking. When everything feels just right, you’re ready to serve this heartwarming Vegan Beef Stroganoff Recipe that will win over any crowd.
How to Serve Vegan Beef Stroganoff Recipe
Garnishes
Don’t underestimate the power of a beautiful garnish! Sprinkle some vegan parmesan over the top for a salty, cheesy hint, and scatter fresh minced parsley to add a burst of fresh color and flavor. These little touches elevate the dish from comforting to elegant in seconds and make every bite feel special.
Side Dishes
This Vegan Beef Stroganoff Recipe pairs beautifully with simple steamed greens like broccoli or green beans, which add a fresh crunch and a pop of vibrant color to your plate. For an extra touch of comfort, creamy mashed potatoes or crusty vegan bread also provide a fantastic way to soak up the luscious sauce.
Creative Ways to Present
For a fun twist, serve this stroganoff inside grilled portobello mushroom caps for a mushroom-on-mushroom extravaganza, or layer it in a creamy vegan shepherd’s pie. You can also transform this recipe into a hearty baked pasta casserole by combining it with cooked noodles and baking together until bubbly and golden on top!
Make Ahead and Storage
Storing Leftovers
Leftovers from this Vegan Beef Stroganoff Recipe keep wonderfully in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually meld and deepen overnight, making your next meal just as delightful as the first.
Freezing
You can freeze the stroganoff for up to 2 months in a freezer-safe container. For best results, freeze before mixing with pasta to avoid sogginess. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove.
Reheating
Reheat leftovers on the stove over low to medium heat, stirring occasionally. Add a splash of plant-based milk or broth if the sauce has thickened too much during storage. This will help bring back the creamy texture and prevent it from drying out.
FAQs
Is this recipe suitable for gluten-free diets?
Absolutely! Just swap the pasta and all-purpose flour for gluten-free alternatives, and you’ll have a wonderfully tasty gluten-free Vegan Beef Stroganoff Recipe.
Can I use other types of mushrooms?
Definitely. Cremini mushrooms are great for their meaty texture, but you can also use baby bella, shiitake, or even portobello for different flavor profiles and textures.
What can I substitute for vegan sour cream?
If you don’t have vegan sour cream on hand, plain unsweetened plant-based yogurt or a cashew cream are fantastic alternatives that will maintain the tangy creaminess of the sauce.
How spicy is this stroganoff?
This recipe is mild and comforting, designed to highlight savory and creamy flavors. However, you can add a pinch of smoked paprika or red chili flakes if you want a gentle kick.
Can I make this recipe oil-free?
Yes! You can sauté the vegetables with a little vegetable broth or water instead of olive oil and use an oil-free vegan butter alternative to keep the dish flavorful and still deliciously creamy.
Final Thoughts
There’s something truly wonderful about a dish that feels indulgent and comforting but is entirely plant-based. This Vegan Beef Stroganoff Recipe is an absolute winner for anyone looking to explore rich, satisfying flavors without any dairy or meat. I encourage you to try it soon—you might just find your new go-to comfort food that everyone will beg you to make again and again.
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: Vegan, American
- Diet: Vegan
Description
A hearty and creamy Vegan Beef Stroganoff that combines plant-based ground beef, sautéed mushrooms, and a rich sauce made with vegan sour cream and plant-based cream. This comforting dish is perfect for a satisfying meal and is garnished with fresh parsley and vegan parmesan.
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
Garnishes
- 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 and cook the pasta noodles of your choice until al dente. Drain well and set aside for later use.
- Cook 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 minced thyme, rosemary, kosher salt, and cracked black pepper. Cook the mixture until it is browned and heated through, about 5-7 minutes.
- Sauté onions and mushrooms: Add vegan butter to the same sauté pan and allow it to melt. Add diced onions and cook until they become translucent, approximately 5-6 minutes. Then add the sliced cremini mushrooms and continue cooking until they reduce to about half their size and most of the liquid has evaporated, about 8-12 minutes. Stir in minced garlic towards the end to avoid burning.
- Make sauce: Sprinkle the all-purpose flour over the mushroom and onion mixture, and stir well to incorporate evenly. Slowly pour in the vegan beef broth and plant-based heavy cream while whisking continuously to avoid lumps. Increase heat to medium-high and simmer until the sauce thickens, which should take about 5-10 minutes. Once thickened, stir in the vegan sour cream and vegan Worcestershire sauce, mixing well to combine.
- Combine and serve: Add the drained pasta noodles into the sauce and stir gently until all the pasta is thoroughly coated with the creamy sauce. Taste and adjust seasoning as needed. Serve hot, garnished with vegan parmesan and fresh minced parsley if desired.
Notes
- For best results, use a plant-based heavy cream that is extra creamy to achieve a rich sauce texture.
- Fresh herbs like thyme and rosemary are optional but add great depth of flavor.
- Be sure to cook the mushrooms until most of their liquid evaporates to avoid a watery sauce.
- Adjust seasoning to taste before serving, especially salt and pepper.
- This dish pairs well with crusty bread or a light green salad.
