Description
A comforting and creamy Vegan Beef Stroganoff featuring tender vegan beef strips, mushrooms, and a rich plant-based sour cream sauce served over egg-free pasta. This dairy-free, plant-based twist on the classic Stroganoff is perfect for a hearty weeknight dinner or any occasion that calls for cozy, flavorful food.
Ingredients
Scale
Pasta
- 12 ounces egg-free pasta such as fettuccine or rotini
Main Ingredients
- 2 tablespoons olive oil
- 12 ounces vegan beef strips or seitan, sliced
- 1 small yellow onion, finely diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce or tamari
- 1 cup vegetable broth
- 1 cup unsweetened plant-based milk
- 3/4 cup vegan sour cream or plain unsweetened vegan yogurt
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- 1 tablespoon Dijon mustard
- 1 tablespoon nutritional yeast (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the egg-free pasta according to package directions until al dente. Drain well and set aside.
- Brown Vegan Beef: Heat olive oil in a large skillet over medium heat. Add the vegan beef strips and cook for 3 to 4 minutes until they are lightly browned. Remove from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add diced onion and sliced mushrooms. Cook for 5 to 6 minutes until they are softened and lightly browned, stirring occasionally to prevent sticking.
- Add Aromatics and Spices: Stir in the minced garlic, smoked paprika, salt, and black pepper. Cook for about 30 seconds until fragrant.
- Simmer Broth and Soy Sauce: Pour in the vegetable broth and soy sauce. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Create Sauce: Stir in the plant-based milk, vegan sour cream, Dijon mustard, and nutritional yeast if using. Then, add the cornstarch slurry slowly while stirring constantly. Continue to simmer for 3 to 4 minutes until the sauce thickens nicely.
- Combine and Heat Through: Return the browned vegan beef strips and cooked pasta to the skillet. Toss everything gently until the pasta and vegan beef are evenly coated with the creamy sauce and heated through.
- Garnish and Serve: Remove the skillet from heat. Garnish with chopped fresh parsley if desired. Serve warm and enjoy immediately.
Notes
- For the creamiest texture, use cashew-based vegan sour cream.
- This dish pairs wonderfully with steamed green beans or a fresh side salad.
- You can substitute vegan beef strips with thinly sliced seitan or mushrooms for a different texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European-Inspired
