Vegan Classic Beef Stroganoff

Indulge in the creamy comfort of Vegan Classic Beef Stroganoff, a plant-based twist on the traditional favorite. This hearty dish features tender plant-based beef strips and savory cremini mushrooms simmered in a rich, velvety sauce made from almond milk, vegan sour cream, and a touch of Dijon mustard. Perfectly paired with al dente fettuccine, it's a satisfying meal that brings bold flavors and wholesome ingredients to your table. Ready in just 40 minutes, this recipe is ideal for busy weeknights or elegant entertaining. Garnished with fresh parsley for a pop of color, this dairy-free and meat-free stroganoff is a must-try for vegans and comfort food lovers alike.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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
• 0 to taste salt
• 0 to taste black pepper
• 12 ounces fettuccine pasta

Directions

Step 1

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.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.

Step 3

Add the minced garlic and sliced mushrooms to the skillet and cook for another 5 minutes until the mushrooms are browned and tender.

Step 4

Stir in the plant-based beef strips and cook for 3-4 minutes until they are lightly browned.

Step 5

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.

Step 6

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.

Step 7

Reduce the heat to low and let the mixture simmer, stirring occasionally, for about 5 minutes or until the sauce thickens.

Step 8

Stir in the vegan sour cream and heat through. Do not bring to a boil once the sour cream is added to prevent curdling.

Step 9

Season with salt and black pepper to taste.

Step 10

Add the cooked fettuccine to the skillet and toss gently to coat the pasta with the sauce.

Step 11

Serve the vegan stroganoff hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(1869.4g)

Amount per serving	% Daily Value*
Calories	2994.3

Total Fat 117.6g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 7486.7mg	0%
Total Carbohydrate 339.0g	0%
Dietary Fiber 32.0g	0%
Total Sugars 28.9g
Protein 138.4g	0%

Vitamin D 110.5IU	0%
Calcium 800.6mg	0%
Iron 17.6mg	0%
Potassium 2847.6mg	0%

*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.

Source of Calories

Fat: 35.7%

Protein: 18.7%

Carbs: 45.7%