Vegan Beef Stroganoff Recipe Made Easy and Delicious

If you’ve been craving the rich, creamy comfort of classic beef stroganoff but want to keep it entirely plant-based, this vegan beef stroganoff recipe is exactly what you need. It beautifully captures the essence of the traditional dish — tender “beefy” mushrooms, a luscious sauce, and perfectly cooked noodles — all without any animal products.

Whether you’re vegan, vegetarian, or simply looking to try something new and delicious, this recipe delivers on flavor and texture.

The secret lies in the combination of hearty mushrooms and a velvety sauce made from plant-based ingredients like cashew cream and vegetable broth. This stroganoff is not only satisfying but also wholesome, making it an ideal weeknight dinner or a special meal for guests.

Plus, it comes together quickly, which means you spend less time in the kitchen and more time enjoying your meal.

Ready to dive into this creamy, savory delight? Let’s get cooking!

Why You’ll Love This Recipe

This vegan beef stroganoff is a true crowd-pleaser for many reasons. First, the mushrooms provide a meaty, umami-packed texture that mimics the traditional beef perfectly.

The sauce is creamy and comforting, made without dairy but rich in flavor thanks to clever use of cashews and seasonings.

It’s also incredibly versatile — you can serve it over noodles, rice, or even mashed potatoes. It’s gluten-free if you choose the right pasta, and packed with nutrients from the mushrooms and onions.

Lastly, it’s straightforward and requires common pantry staples, making it accessible for cooks at any skill level.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 16 ounces cremini or baby bella mushrooms, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 cup vegetable broth
• 1 tablespoon soy sauce (or coconut aminos for soy-free)
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1 cup water (for cashew cream)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 12 ounces wide egg-free noodles or your choice of pasta
• Fresh parsley, chopped (for garnish)

Equipment

• Large skillet or sauté pan
• Medium saucepan (for cooking noodles)
• High-speed blender (for cashew cream)
• Cutting board and knife
• Measuring cups and spoons
• Colander (for draining noodles)
• Wooden spoon or silicone spatula

Instructions

1. Prepare the cashew cream: Drain the soaked cashews and add them to a high-speed blender with 1 cup of fresh water, nutritional yeast, and lemon juice. Blend until completely smooth and creamy. Set aside.
2. Cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and set aside.
3. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onions and cook for about 5 minutes until soft and translucent. Add garlic and cook for an additional 1 minute until fragrant.
4. Cook the mushrooms: Add the sliced mushrooms to the skillet. Stir occasionally and cook for 8-10 minutes until the mushrooms release their moisture and start to brown.
5. Season the mixture: Sprinkle the smoked paprika and thyme over the mushrooms. Stir well to coat. Pour in the vegetable broth and soy sauce, scraping any browned bits from the bottom of the pan. Let it simmer for 5 minutes to reduce slightly.
6. Add the cashew cream: Stir in the prepared cashew cream. Mix well and cook on low heat for another 3-5 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
7. Combine with noodles: Add the cooked noodles directly to the skillet with the sauce. Toss gently to coat the noodles evenly with the stroganoff sauce. Heat through for 1-2 minutes.
8. Garnish and serve: Remove from heat and sprinkle with chopped fresh parsley. Serve immediately for the best flavor and texture.

Tips & Variations

For an even richer sauce, add a splash of white wine during the broth step. If you want a soy-free version, substitute soy sauce with coconut aminos or tamari.

Try using different mushroom varieties like shiitake or portobello to vary the texture and flavor. For extra protein, you can add cooked lentils or vegan meat substitutes.

If you prefer a nut-free sauce, swap the cashew cream with a thick coconut milk-based sauce or a blended cauliflower cream.

Feel free to experiment with herbs — fresh dill or tarragon pairs wonderfully with stroganoff flavors. And if you want a gluten-free meal, simply use gluten-free pasta or serve it over quinoa or rice.

Nutrition Facts

Serving Suggestions

This vegan beef stroganoff shines when served over wide noodles, but it also works beautifully atop mashed potatoes or creamy polenta for a cozy twist. A crisp green salad or steamed green beans on the side add freshness and balance to the meal.

For a complete dinner, pair it with a glass of vegan red wine or a refreshing iced herbal tea. Don’t forget crusty vegan bread to soak up any extra sauce!

And if you love creamy vegan sauces, you might enjoy our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes, which is perfect for a variety of dishes.

Conclusion

This vegan beef stroganoff recipe proves that plant-based cooking can be indulgent, comforting, and satisfying all at once. With simple ingredients and straightforward steps, you can enjoy a dish that’s both nostalgic and nourishing.

Whether you’re cooking for family, friends, or yourself, this recipe is sure to impress and delight.

Don’t hesitate to customize it with your favorite mushrooms or add a splash of wine for extra depth. And if you want to explore more vegan delights, check out our collection of Vegetarian Swiss Chard Recipes for Healthy Meals or try baking with our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Happy cooking, and enjoy every creamy, savory bite!

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