Vegan Classic Beef Stroganoff
Indulge in the ultimate comfort food with this Vegan Classic Beef Stroganoff, a plant-based twist on the beloved Russian dish. Featuring tender plant-based beef strips, cremini mushrooms, and a luxuriously creamy sauce made with vegan sour cream and almond milk, this recipe delivers all the rich, hearty flavors you crave—without the dairy or meat. Enhanced with a hint of Dijon mustard, smoky paprika, and a savory vegetable broth, the sauce beautifully coats fettuccine pasta for a satisfying, restaurant-quality meal you can whip up in just 40 minutes. Quick, easy, and packed with wholesome ingredients, this vegan stroganoff is perfect for weeknight dinners or impressing guests. Garnish with fresh parsley for a bright pop of flavor and serve hot for a dish that’s as comforting as it is cruelty-free.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 12 ounces plant-based beef strips
- 1 cup vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 2 tablespoons cornstarch
- 1 cup unsweetened almond milk
- 1 cup vegan sour cream
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- 12 ounces fettuccine pasta
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
Add the minced garlic and sliced mushrooms to the skillet and cook for another 5 minutes until the mushrooms are browned and tender.
Stir in the plant-based beef strips and cook for 3-4 minutes until they are lightly browned.
In a small bowl, whisk together the vegetable broth, soy sauce, Dijon mustard, and paprika. Pour this mixture over the mushroom and beef strips in the skillet.
Dissolve the cornstarch in a few tablespoons of almond milk and add it to the skillet along with the remaining almond milk. Stir well to combine.
Reduce the heat to low and let the mixture simmer, stirring occasionally, for about 5 minutes or until the sauce thickens.
Stir in the vegan sour cream and heat through. Do not bring to a boil once the sour cream is added to prevent curdling.
Season with salt and black pepper to taste.
Add the cooked fettuccine to the skillet and toss gently to coat the pasta with the sauce.
Serve the vegan stroganoff hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7487 mg | 326% | |
| Total Carbohydrate | 339.0 g | 123% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 28.9 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 801 mg | 62% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2848 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
