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This vegan beef stroganoff recreates all the rich, nostalgic flavor and textures of traditional stroganoff. For a savory, umami flavor and a perfectly tender-yet-chewy texture, this recipe uses Beyond Steak or my homemade seitan beef. 100% vegetarian, dairy-free and vegan friendly while being completely omnivore approved. Even mushroom haters will love this dish!
- Prefer a more whole-foods, plant-based option? Check out the variation below for the best vegan mushroom stroganoff!
Emily’s Recipe Notes:
- Flavor: Rich and savory with deep umami flavors, a hint of tangy Dijon, and warm, earthy notes from fresh thyme.
- Texture: Super creamy with tender, meaty mushrooms and chewy seitan beef tips.
- Difficulty: Easy!
- Time: About 30 minutes. If making homemade seitan, it will take a bit longer but this can be prepped in advance.
Why We Love This Vegan Stroganoff: While beef stroganoff is a classic Russian dish, many in the U.S. grew up eating it. If you’re like me, then this recipe is pretty much the epitome of comfort food. What I love about this particular version, is that it comes together with relatively simple ingredients but still has SO much flavor. Hearty, cozy, filling and just like I remember it tasting growing up…what’s not to love?!
Watch How to Make It
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Ingredients:
Ingredient Notes & Substitutions
Vegan Beef & Mushrooms
For a quick and easy weeknight meal, I recommend using Beyond Steak, but you can also swap in my homemade seitan beef or any store-bought seitan beef of your choice.
- Craving a creamy vegan mushroom stroganoff? Replace the vegan beef with 10 oz of thinly sliced cremini or white button mushrooms. Add them when you’re ready to add the other 8 oz of mushrooms to the pan.
Vegan White Wine
A little bit of white wine adds lots of flavor and a touch of bright acidity. You can also add a squeeze of lemon juice or a little bit extra Dijon mustard for more acid.
- Note: Not all wines are vegan, so be sure to check to make sure the brand you use is. You can check Barnivore to see if the wine you’d like to use is vegan.
Vegetable Broth
So much of the flavor of this vegan stroganoff comes from the vegetable broth. I recommend using Better Than Bouillon Vegetable Base mixed with 1 3/4 cup of water because you can add more flavor without adding more liquid. You can also use a vegan beef broth or ‘beef’ flavored bouillon if you’d like.
Vegan Sour Cream
Traditional beef stroganoff recipes often have sour cream. While I don’t call for it below (and I don’t really think this recipe needs it), you can definitely add 1/2 cup of vegan sour cream after the cashew cream if you’d like. Kite Hill and Tofutti make vegan versions.
Vegan Worcestershire Sauce
This adds tons of flavor to the sauce. A little goes a long way. Not all Worcestershire is vegan (it often contains anchovies). I use one by Whole Foods 365 Brand. Annie’s also makes a vegan version.
If you don’t have Worcestershire, you can substitute 2 teaspoons of soy sauce and 1 teaspoon of unsulphured molasses per 1 tablespoon of Worcestershire.
Vegan Noodles
Classic beef stroganoff is served over wide egg noodles which aren’t vegan friendly. For this recipe, I’m using another thick cut or wide noodle like pappardelle. Other noodles like fusilli would also work. Be sure to double check your noodle ingredients and make sure there isn’t egg in them!
Helpful Equipment
This recipe is an almost 1 pot meal. The sauce comes together in one large pan and you just need one other pot to make the noodles. Here’s what I recommend:
- Large Sauté Pan (2-3” deep) or Cast Iron Skillet: for the sauce
- Large Pot: for making noodles
Step By Step Guide
Thinly slice the mushrooms, dice the onion and mince the garlic.
In a large pan with heated vegetable oil, cook the vegan Beyond Steak or seitan until browned. Set aside.
Melt vegan butter in the same pan. Add onion and cook for 2-3 minutes over medium heat.
Add the sliced mushrooms, garlic, salt and pepper. Cook, stirring occasionally, until tender and slightly browned.
Mix in the all purpose flour and fresh thyme. Stir to coat and then deglaze with white wine, if using.
Add the vegetable broth, vegan Worcestershire, and Dijon mustard. Bring to a simmer. Cook for a few minutes to slightly thicken the sauce.
Stir in the blended cashew cream.
Add the vegan seitan beef back to the pan. Stir to combine and reheat for 1-2 minutes.
Serving & Storage
Once the sauce is done, I definitely recommend sprinkling on some fresh parsley, chives or even more thyme leaves. It is so delicious spooned over vegan butter noodles but you can also serve it with classic mashed potatoes.
Leftovers can be stored in an airtight container in the fridge for 3-4 days. You can also freeze the sauce in a sealed container for 2-3 months. Just thaw and spoon over fresh cooked noodles when ready to enjoy.
Helpful Tips For Amazing Vegan Stroganoff
- Prep the Seitan Beef in Advance: To make this recipe quick and easy for busy weeknights, make the homemade seitan in advance. Or use store-bought vegan beef tips like Beyond Steak.
- Soak the Cashews: For the best texture, be sure to soak the raw cashews for at least 2 hours in hot water. You can definitely blend up the cashew cream without soaking them, but it won’t be nearly as smooth or creamy.
- Reserve the Pasta Water: When draining the pasta, reserve about 1 cup of pasta water. This is helpful if you need to thin the sauce slightly. Add about 1/4 cup of pasta water at a time as needed to help loosen up the sauce.
these create the best flavor & texture!
More Delicious Vegan Pasta Dishes:
Creamy Vegan Beef Stroganoff
Ingredients
Cashew Cream:
- ⅔ cup raw cashews, plus water for soaking
- 1 cup warm water
Vegan Stroganoff:
- 1 tbsp vegetable oil, or olive oil
- 10 oz Beyond Steak or 1 recipe Homemade Vegan Beef, or sub. 10 oz mixed mushrooms (see note 1)
- 1 tsp vegan Worcestershire sauce
- ¼ tsp allspice
- 4 tbsp salted vegan butter, divided
- 1 medium yellow onion, diced
- 8 oz cremini mushrooms or baby bella mushrooms, sliced thin
- 4 cloves garlic, minced
- ¼ tsp table salt
- ¼ tsp black pepper
- ½ tsp paprika, optional
- 2 tbsp all-purpose flour
- 2-3 sprigs fresh thyme, about 1 tablespoon
- ½ cup dry white wine, (see note 2)
- 1 ¾ cups hot water + 4 tsp Better than Bouillon Vegetable Base, (see note 3)
- 1 tsp Dijon mustard
- 1 tbsp vegan Worcestershire sauce
- 1 ¼ – 1 ½ cup cashew cream, see above
Serving:
- 12 oz wide vegan noodles, like pappardelle (or other thick cut vegan noodle)
- 1 cup reserved pasta water, to thin the sauce if needed
- 2-3 tbsp fresh parsley or chives, chopped for garnish or 1 tbsp fresh thyme
Instructions
Prep:
- Cashew Cream: Cover the raw cashews in hot water and soak for at least 2 hours (or overnight). Once soaked, drain and add to a high speed blender with 1 cup warm water. Blend until smooth and set aside. You should have about 1 ¼ – 1 ½ cups of cashew cream.⅔ cup raw cashews, 1 cup warm water
- Vegan Beef: If using my homemade seitan beef recipe, prep it now. Be sure to cut the seitan into small bite size pieces prior to baking. The seitan beef can be stored in the fridge for 2-3 days or in the freezer for up to 3 months.
Make the Stroganoff:
- Heat a large sauté pan (2-3” deep) or cast iron skillet over medium heat. Once hot, add the oil and frozen Beyond Steak. Drizzle vegan Worcestershire sauce and allspice on top. Cook for 5-10 minutes until browned and caramelized, stirring occasionally. If using my homemade seitan beef, add the prepared seitan to the pan and cook until just warmed through (2-3 minutes). Remove the Beyond Steak or Vegan Beef from the pan and set aside.1 tbsp vegetable oil, 10 oz Beyond Steak or 1 recipe Homemade Vegan Beef, 1 tsp vegan Worcestershire sauce, ¼ tsp allspice
- Add 2 tablespoons of vegan butter to the same pan (reserve the other 2 tablespoons for coating the noodles). Then add the diced onion and cook for 3-4 minutes over medium to medium-low heat until slightly translucent.4 tbsp salted vegan butter, 1 medium yellow onion
- Add the sliced mushrooms, minced garlic, salt, pepper and paprika (if using). Cook for 2-3 minutes over medium to medium-high heat, stirring occasionally, until the mushrooms begin to soften and brown.8 oz cremini mushrooms or baby bella mushrooms, 4 cloves garlic, ¼ tsp table salt, ¼ tsp black pepper, ½ tsp paprika
- Sprinkle the flour and thyme leaves over the mushroom mixture and stir to evenly coat everything. Cook for 1 minute.2 tbsp all-purpose flour, 2-3 sprigs fresh thyme
- Deglaze the pot with white wine (if using). Pour in the hot water mixed with Vegetable Bouillon Paste. Stir in the Dijon mustard and vegan Worcestershire sauce. Simmer over medium heat for 5 minutes, stirring occasionally until slightly thickened.½ cup dry white wine, 1 ¾ cups hot water + 4 tsp Better than Bouillon Vegetable Base, 1 tsp Dijon mustard, 1 tbsp vegan Worcestershire sauce
- Pour in the prepared cashew cream and add the cooked Vegan Steak (or Seitan Beef). Stir to combine. Taste for seasoning, and add more salt, pepper or thyme to taste.1 ¼ – 1 ½ cup cashew cream
- Prepare the vegan noodles per the package instructions. Drain and coat with the remaining 2 tablespoons of vegan butter. Add noodles to serving plates and spoon the vegan beef stroganoff on top. If needed, thin the sauce with the reserved pasta water (¼ cup at a time). Garnish with fresh herbs like thyme, parsley or chives. Enjoy!4 tbsp salted vegan butter, 12 oz wide vegan noodles, 1 cup reserved pasta water, 2-3 tbsp fresh parsley or chives
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