Description
This creamy and savory Vegetarian Beef Stroganoff is the perfect plant-based twist on a classic comfort dish. Made with mushrooms, soy curls, and a velvety dairy-free sauce, this stroganoff is rich, satisfying, and packed with flavor. Ready in just 30 minutes, it’s perfect for busy weeknights or meal prep.
Ingredients
For the Stroganoff:
- 2 tbsp olive oil or vegan butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (about 2 ½ cups) mushrooms, sliced
- 1 cup plant-based beef strips (e.g., soy curls, seitan, or your favorite alternative)
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 2 tbsp all-purpose flour (or gluten-free flour blend)
- 1 cup vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp Dijon mustard
- ½ cup unsweetened plant-based milk (or cashew cream)
- ½ cup dairy-free sour cream (or coconut yogurt)
- Salt and black pepper, to taste
For Serving:
- 12 oz egg-free pasta (such as fettuccine or wide noodles)
- Fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Before draining, reserve ½ cup of pasta water and set the pasta aside.Sauté Aromatics:
In a large skillet, heat olive oil or vegan butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft. Stir in the garlic and cook for another 30 seconds.Cook the Mushrooms & Plant-Based Beef:
Add the sliced mushrooms and cook for 5 minutes until they release moisture and brown. Stir in the plant-based beef strips and cook for an additional 3 minutes until heated through.Build the Flavor:
Sprinkle in the smoked paprika, thyme, and flour. Stir well to coat everything evenly. Slowly pour in the vegetable broth, stirring continuously to avoid lumps. Add soy sauce and Dijon mustard, then bring to a simmer for 5 minutes to thicken.Make It Creamy:
Lower the heat and stir in the plant-based milk and dairy-free sour cream. Simmer for another 2–3 minutes until the sauce is smooth. Season with salt and pepper.Combine:
Add the cooked pasta to the skillet and toss gently to coat in the creamy sauce. Let it simmer for a minute or two to allow the flavors to meld.Serve & Enjoy:
Plate your stroganoff and garnish with fresh parsley. Serve with a side of crusty bread or a green salad for a complete meal.
Notes
- Substitutions: If you can’t find soy curls, use seitan, tempeh, or mushrooms as a meat alternative. For a gluten-free version, opt for gluten-free pasta and flour.
- Creaminess: For a richer, creamier texture, use cashew cream instead of plant-based milk.
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat with a splash of plant-based milk or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegetarian beef stroganoff recipe, vegetarian corned beef, beef jerky vegetarian, vegetarian beef bourguignon