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
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
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.
