vegan beef stroganoff

This vegan mushroom stroganoff is incredibly flavorful, creamy, and very easy and quick to make!

How to Make the BEST Vegan Mushroom Stroganoff

olive oil

butter

yellow onion, (small diced (roughly 1 onion))

baby bella mushrooms, (thinly sliced (about one 8-ounce container))

shiitake mushrooms, (thinly sliced (about one 8-ounce container))

garlic powder

onion powder

tsp kosher salt

tsp black pepper

tbsp all-purpose flour

water

beef bouillon cube

favorite vegan sour cream

tbsp dijon mustard

pasta

Cook the pasta according to its package instructions. Then, drain and rinse it off under cold water to stop it from cooking. Drizzle a touch of olive oil over the pasta and toss it to coat it evenly; this will prevent the pasta from sticking to itself. Set aside.

Place a large saute pan over medium heat. Once hot, add in the olive oil and butter.

Once the butter is melted, add in the diced onions and saute them for 2 minutes, stirring occasionally.

Add all of the mushrooms into the pan, stir well, and cook for 6 minutes, stirring occasionally.

In the meantime, whisk together the hot water and bouillon cube. This is your vegan beef stock. Set it to the side.

Add the flour, garlic powder, onion powder, salt, and pepper into the pan and constantly stir for 1 minute.

Now, slowly pour in the vegan beef stock, constantly stirring to create a sauce.

Once all of the stock has been stirred in, add the sour cream and dijon mustard into the pan and stir until well incorporated.

Continue cooking over medium heat and allow the mixture to come to a simmer. Reduce the heat to medium-low and simmer for 3 minutes.

Add the cooked pasta into the pan and stir well to coat it evenly. Cook for another 1 to 2 minutes, or until desired sauce thickness.

An easy vegan stroganoff made with vegan beefy crumbles, or homemade vegan ground beef in a creamy vegan sour cream sauce.

Vegan Beef Stroganoff

noodles

vegan butter ((or cooking oil))

onion (diced small)

garlic (minced)

mushrooms (sliced)

soy sauce ((or Bragg's Liquid Aminos))

beef

vegan sour cream ((one 12 oz container))

vegetable broth

parsley (chopped)

Cook eggless noodles or pasta according to package directions and drain off the cooking water.

Sauté onions, garlic, and mushroom slices in vegan butter (or oil) and 1 tbsp of soy sauce over low heat for about 7 minutes until the onions become translucent and the mushrooms are tender.

Add 2 cups of vegan "beef" crumbles (you can add them frozen) (or homemade vegan ground beef) and cook for about 5 more minutes.

Stir in 1 1/2 cups of vegan sour cream (1 container) then stir in the vegan broth until you have a creamy soup-like texture.

Simmer until bubbly stirring the sauce frequently.

Mix in the cooked noodles and salt and black pepper to taste, then sprinkle with fresh parsley.  Serve immediately.  It's best when hot.

This was so good!!! I made your tofu sour cream and I used some crumbled baked tofu for instead of the frozen packaged grounds.  I will make this often!

Delicious! Amazed to have one dinner the entire family could eat. Even picky boys!

Oh, that's so awesome - thank you again for sharing this wonderful recipe. 😊

Woohoo, what a great recipe! Really wanted a vegan stroganoff but also wanted something that was based on a real, traditional recipe. I actually spent more time researching traditional stroganoff recipes than vegan stroganoff recipes, because first I wanted to see what is said about a real stroganoff, especially about spices and sour cream addition. Most real stroganoff recipes mentioned the sour cream; however, I found so many spice variations in the real recipes that I decided to just add a little bit of every spice mentioned in the real recipes at first and see what would make the vegan stroganoff taste good. 

For noodles, I used shirataki angel hair spaghetti (I often use shirataki noodles to cut down the carbs) since I have a lot of them and haven't had them in a while. Then I sort of followed this recipe as written, except skipping the garlic (I read in these real recipes that garlic was not actually used?). I ended up using only 1/2 cup of vegetable broth, used the entire silken tofu sour cream recipe freshly made, and for the meat I used freshly baked tofu crumbles. Skipped the wine because, frankly, I forgot about it, lol. For spices, besides some salt and pepper, I actually went with quite a bit of paprika, nutmeg and a dash of allspice. The flavor was certainly different, but somehow so weirdly delicious that I just couldn't stop eating the darn thing! 🍜🥘🍲🍝🥣

For reference, the real recipes also call for mustard, brandy, cooking sherry and/or even tomato paste... So have at it and enjoy! My boyfriend and I certainly did (we both went for seconds!) and this vegan stroganoff was absolutely fantastic with a ton of leftovers. Looking forward to making it again with different spice additions and basically having a different meal. Thank you Monica!!!

I had my in-laws over for dinner last night and made this for them.  Everyone loved it!  I can't get over how easy it is to make for something that tastes fancy.  (I took your suggestion of the red wine and I think it really made the dish).  Thanks so much for this recipe!  It's a keeper.

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Top 2 vegan beef stroganoff recipes from across the web

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Vegan Beef Stroganoff

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