The most delicious all VEGAN beef stroganoff recipe coming your way riiiiight now! This is 100% one of those recipes that will fool your friends & family into thinking it’s the real deal!
So I made this for some family members and everyone who tried it said they really don’t notice a difference between mine & the one they are used to eating which contains meat & dairy products. Isn’t that just day-making material!? It definitely made mine.
I don’t normally eat things like this, like at all, but I had to create this recipe for my in laws because they are stroganoff LOVERS and... any chance I get to make non-vegans some good ol’ vegan food I’ll take it! 🙌🏼
But don’t get discouraged just yet!! In the recipe below I have linked some resources to make this recipe oil free for a healthier version for those that want to try it but don‘t want to use the oil products!
Below I have also linked a short video tutorial I took of myself making this recipe on my Instagram Stories! If you aren’t following me there please do because you may be missing out on some really delicious & healthy vegan stuff! 😋
I hope you enjoy this recipe as much as my family did! Please let me know what you think in the comments below! ❤️
Vegan “Beef” Stroganoff
- Prep Time: 15 minutes
- Cook time: 30 minutes
- Total: 45 minutes
- Yield: 5-6 servings
Ingredients:
- 1 package of fettucini noodles (or noodles of choice)
- 1 package of vegan sour cream (I used tofutti brand, but if you want this to be oil free, make a cashew based sour cream - this is a good recipe)
- 1 pack of Trader Joe’s brand beefless ground
- 3 packages of baby portabello mushrooms (add more if you do not want to use a meat substitute)
- 2 tbsp minced garlic
- 2 cups of vegetable broth (I used Better than Bouillon)
- 1.5 tbsp of vegan Worcestershire sauce (I used Annie’s Brand)
- 5 tbsp all purpose flour
- Green onion & black pepper for topping ;)
Instructions:
- Bring a pot of water to a boil & add noodles to cook. Once cooked, rinse with cold water & set aside
- Meanwhile, add garlic, mushrooms & a splash of water to a pan & saute until mushrooms have softened, mix around consistently and add more water if the mushrooms start to stick to the pan. Remove from heat once they are done
- While mushrooms cook, add 2 cups of water go a small sauce pan & bring to a boil, dissolve 1 tbsp of vegetable broth paste in water and remove from heat, divide the broth in half
- Add one half of the broth to the sautéed mushrooms with the needless ground and simmer for a few minutes
- With the other half of the broth, add flour to broth and whisk until all combined. Once sautéed mushrooms & beefless ground come to a light simmer, add in the broth + flour mixture and mix all together
- Let it thicken for about 5 minutes over low-medium heat. Once its thickened to your liking, add the sour cream, and mix well! Remove from heat and you’re ready to serve! You can mix in the noodles or serve it on top of noodles, either way it’s delicious!
- Enjoy! 🍝
ALL CONTENT IS MINE & ORIGINAL. Taken with Nikon D5600 w/18-55mm lens and edited by me. For more info about me check out my intro post.
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🍝Check out my other healthy vegan eats!🍝
- Blackberry Açai Bowl w/Peanut Butter Granola
- Vegan Lentil Tacos w/Lemon Tahini Sauce
- Red Lentil Pasta w/Veggies & Homemade "Parmesan"
- FRY-DAY Taco Baked Potato Fries (Oil Free + VEGAN)
- Vegan High Protein Lettuce Boats
- Traditional American Macaroni Salad (VEGAN, Oil Free & GF)
- Superfood Açai Cherry Nice Cream
- Raw Vegan Peach Cheesecake (Oil Free + GF)
- Gluten + Oil Free Chocolate Cherry Pancakes
- Icy Berry Yogurt Squares
