Vegan Beef Stroganoff
The delicious Vegan Beef Stroganoff 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 35 minutes and will have everyone coming back for more!
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Bonnie - Serene Trail
Servings: 6
Calories: 420kcal
Equipment
- braiser or another large sauté pan
Ingredients
- 1/2 tbsp olive oil
- 9-10 ounces vegan beef tips, (255g)
- 2 tbsp vegan butter
- 1/2 medium yellow onion, sliced
- 8 ounces baby bella mushrooms, thick slices, (227g)
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups water, (237ml)
- 2 tsp no-beef bouillon, or vegetable
- 1 tsp fresh thyme, de-stemmed
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp smoked paprika
- 1 tbsp vegan worcestershire sauce
- 1 tsp dijon mustard
- 1/2 cup vegan sour cream, (123g)
- optional garnish: paprika, pepper, thyme, parsley
Instructions
- 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 1/4 cup of water and use it to deglaze the pan by scraping the bits from the bottom of the pan. Add the remaining water, bouillon, thyme, salt, pepper, and smoked paprika. 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
Notes
-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.
Nutrition
Calories: 420kcal | Carbohydrates: 68.6g | Protein: 21.9g | Fat: 7.9g | Saturated Fat: 2g | Sodium: 811mg | Potassium: 747mg | Fiber: 4.8g | Sugar: 3.6g | Calcium: 31mg | Iron: 8mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.