Sautéed mushrooms, onions, and plant-based beef are swirled into a marvelous gravy in this Vegan Beef Stroganoff! It is so rich and creamy with tons of savory flavor and a hint of tang. This comforting one-pan meal is ready in less than 30 minutes and will have everyone coming back for more!
If you are looking for an easy, bone-sticking, comforting dinner, than this vegan stroganoff is the one for you! The lusciously thick sauce is so good you might catch yourself licking the plate. (confession!)
This recipe isn't like the ground beef Hamburger Helper stroganoff that many of us grew up with. My goal was to make it like the classic Russian meal. However, if you're looking for a crave-worthy vegan recreation of that, you gotta try my Cheeseburger Hamburger Helper!
Traditionally, stroganoff is made with a few pantry staples, seared steak, and sour cream. Instead, we use vegan "beef" and dairy-free sour cream. The mushrooms add to the hearty bite and a touch of dijon gives it a mouthwatering tanginess.
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I like to whip this up on busy weeknights or when there's a chill in the air. It goes so well over buttered noodles, mashed potatoes, or even rice. It's also amazing just eaten by itself or with a thick slice of bread to help soak up all of it's incredible flavor.
Not only is this vegan beef and mushroom stroganoff ready in a flash, it is such a breeze to make!
Simply toss any kind of plant-based "beef" or "steak" in a hot pan to give it some crispy ends. Then, take that out and cook onions and mushrooms in the same pan.
Stir in some delicious seasonings, no-beef broth, and flour for thickness. After this cooks down for just 10 minutes, swirl in some vegan worcestershire, dijon mustard, and plant-based sour cream. Fold the vegan beef back in and enjoy!
If you are looking for more vegan meal ideas that are easy, cozy, and hearty, be sure to check out my Goulash, Cajun Pasta, Pot Roast, Cheesy Sausage Casserole, and Baked Spaghetti!
Reasons To Love This Vegan Beef Stroganoff
- Great for busy days because it is easy to pull off and is ready in just a half hour.
- Leftovers are just as good the next day so it's great as a make-ahead meal.
- Very filling with hearty mushrooms and plant based meat.
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Ingredients And Substitutions
- Vegan "Beef" - Use any type of plant-based meat such as Beyond Steak or Gardein Be'f Tips. Alternatives to this are vegan beef crumbles or more mushrooms.
- Onion - I like yellow onion here, but any type works!
- Garlic - The creamy garlic and mushroom gravy is next-level delicious with the addition of freshly minced garlic.
- Mushrooms - Baby bella (cremini) mushrooms are hearty and tender here. Feel free to change them up to any type! You can also double the amount if you're a mushroom lover.
- Flour - All-purpose flour does a great job with creating a rich and creamy texture.
- Bouillon - I like vegan no-beef bouillon plus water the best in this recipe, but vegetable broth can be used as well.
- Thyme - Fresh thyme is so flavorful here, but dried can be used as well.
- Paprika - Smoked paprika has such a pop of flavor in this stroganoff. I even like to sprinkle a bit more on top of it when I serve myself a bowl. Yum!
- Worcestershire Sauce - Be sure to look for one that is labeled as vegan because many of them have anchovies. Whole Foods, Amazon, and Fresh Market all have some options to choose from. Use soy sauce or liquid aminos as a substitute.
- Dijon Mustard - This has got to be one of my favorite ingredients here. You can use spicy or regular mustard if needed.
- Vegan Sour Cream - Dairy-free sour cream is one of the stars of the dish. Kite Hill and Violife are good options. I usually find some at my local grocery store, but unsweetened coconut yogurt can be used in a pinch.
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Heat a large sauté pan to medium-high heat and add the oil. Add the vegan beef and sauté for 5 minutes to create crispy edges. Take it out and set it aside in a small, covered dish for now.
Add the vegan butter to the same pan. Once melted, add the onions and stir as they soften for 3 minutes. Then add the mushrooms in and cook them until tender for 5 minutes.
Add the garlic and let it cook for 1 minute till fragrant. Add the flour and stir it around to coat the vegetables and cook off the flour taste for 1 minute.
Pour in about ¼ cup of water and use it to deglaze by scrape the bits from the bottom of the pan. Add the remaining water, bouillon, salt, pepper, paprika, and thyme.
Bring it to a boil and lower the heat to medium low. Let this cook and thicken for 10 minutes stirring occasionally.
Turn the heat off and stir in the vegan Worcestershire, and Dijon mustard. Then stir in the sour cream.
Fold in the vegan beef. Serve the thick garlicky stroganoff over noodles, mashed potatoes, or rice. It's even more delicious topped with smoked paprika, freshly cracked pepper, thyme, and parsley!
Helpful Tips
- Keep the vegan steak tips warm while cooking the mushroom gravy.
- Make sure the heat is off when stirring in the vegan sour cream because, if not, it can curdle even though it's dairy-free.
Storage & Reheat
This vegan beef stroganoff is so good as leftovers. I sometimes even enjoy it cold, right out of the refrigerator! Simply store it in a sealed container, in the refrigerator for 4 days or the freezer for 2 months. Reheat it in the microwave or over the stovetop until heated through. Add some broth as your reheating it if you want a thinner sauce.
More Hearty Meals To Love!
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Recipe
Vegan Beef Stroganoff
Bonnie - Serene Trail
Equipment
- braiser or another large sauté pan
Ingredients
- ½ tablespoon olive oil
- 9-10 ounces vegan beef tips (255g)
- 2 tablespoon vegan butter
- ½ medium yellow onion, sliced
- 8 ounces baby bella mushrooms (227g) thick slices
- 4 cloves garlic, minced
- 3 tablespoon all-purpose flour
- 2 cups water (237ml)
- 2 teaspoon no-beef bouillon, or vegetable
- 1 teaspoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon vegan worcestershire sauce
- 1 teaspoon dijon mustard
- ½ cup vegan sour cream (123g)
- optional serve over: noodles, mashed potatoes, or rice
- optional garnish: paprika, pepper, thyme, parsley
Instructions
- Cut the onions, garlic, and mushrooms. De-stem the thyme.
- Heat a large sauté pan to medium-high heat then pour in the oil. Add the vegan beef and sauté it for 5 minutes to create crispy edges. Take the pieces out and set them aside in a small, covered dish for now.
- Add the vegan butter to the same pan. Once melted, sauté the onions for 3 minutes until they soften. Add in the mushrooms and cook them for 5 minutes or until they are tender.
- Add the garlic and let it cook for 1 minute till fragrant. Sprinkle in the flour and stir it around to coat the vegetables then cook off the flour taste for 1 minute.
- Pour in about ¼ cup of water and use it to deglaze the pan by scraping the bits of the bottom of the pan. Add the remaining water, bouillon, salt, pepper, paprika, and thyme. Bring this to a boil and then lower the heat to medium-low. Let this cook and thicken for 10 minutes, stirring occasionally.
- Turn the heat off and stir in the vegan Worcestershire sauce and Dijon mustard. Once combined, stir in the vegan sour cream. Add the vegan beef back in and stir it into the gravy.
- Serve your stroganoff over noodles, mashed potatoes, or rice. Garnish it with more smoked paprika, pepper, fresh parsley, and fresh thyme. Enjoy!
Video
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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