There’s something timeless about a big bowl of stroganoff—creamy, savory, and deeply satisfying. Traditionally a Russian dish made with beef and sour cream, stroganoff has long been a comfort food staple, but with just a few plant-based swaps, you can recreate all that nostalgic richness in a totally vegan way—and you might not even miss the meat!
This Vegan Beef Stroganoff is cozy, hearty, and layered with umami flavor. Tender pieces of plant-based beef (or use all mushrooms, if you prefer), bathe in a silky, dairy-free cream sauce with notes of garlic, smoked paprika, and Dijon mustard. Tumbled over egg free ribbon noodles (how I prefer it) or served over vegan mashed potatoes or rice, it’s the kind of meal that makes you want to curl up with a blanket and a fork.
Why You’ll Love This Vegan Stroganoff
- Rich & creamy without any dairy!
- Meaty texture from plant-based beef or mushrooms.
- 30-minute meal that feels like it took all day.
- Perfect for weeknights or date night.
- Great for leftovers—flavor gets even better the next day.
Star Ingredients
- Plant-based beef or mushrooms – For the meaty base, look for the newer vegan steak options from Juicy Marbles, Off Beast, Chunk Foods, Beyond steak tips, Impossible steak bites, Gardein Ste’k or use seitan, soy curls, or a mix of your favorite mushrooms.
- Onion & garlic – For a savory foundation.
- Dijon mustard & soy sauce – Add tang and depth.
- Smoked paprika – A smoky, subtle heat.
- Vegan sour cream, (and vegan heavy or cashew cream) – For that signature creamy finish.
- Veggie broth & flour – Create a silky, flavorful sauce.
How to serve it
- Over wide noodles (traditional and so satisfying—look for egg free noodles).
- With mashed potatoes (next-level comfort).
- On a bed of rice or cauliflower rice.
- Topped with fresh parsley or chives for brightness.
- Pair with a crisp salad or roasted veggies to round out the meal—or just pour yourself a glass of wine and enjoy the coziness.
This vegan beef stroganoff is proof that plant-based comfort food doesn’t have to compromise. It’s indulgent, nostalgic, and totally satisfying—perfect for chilly nights, dinner parties, or anytime you’re craving a little comfort in a bowl. Don’t forget to rate and review if you try this recipe!
Vegan Beef Stroganoff
6
servings15
minutes20
minutesA rich and flavorful vegan beef stroganoff that might just become a new favorite!
Ingredients
2 tbsp olive or plain oil to sear vegan beef
3 tbsp vegan butter for sautéing veggies
1 medium yellow onion, diced
3 garlic cloves, minced
12 oz cremini or button mushrooms, sliced
2 tbsp all purpose flour to thicken the sauce
1 cup vegan beef style or veggie broth
1/2 cup vegan heavy cream, see notes
1/2 cup vegan sour cream
2 teaspoons Dijon mustard
1 tablespoon Bragg’s amino acids or soy sauce
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
chopped parsley to garnish
vegan buttered noodles, mashed potatoes or rice to serve alongside
Directions
- In a large heavy bottomed pot (I used a Le Creuset Dutch oven) sear the vegan beef. Heat olive oil, add beef pieces (I cut up a larger piece of vegan steak), and cook until browned, then remove and set aside. You want some of the browned “fond” (the flavorful, caramelized bits that stick to the bottom of a pan after cooking) to add flavor.
- Add the vegan butter to the pot, then add the onions and garlic and saute for a few minutes of medium heat. Add the mushrooms and continue to cook until they’re browned and have released some of their juices. It’s important not to add salt yet as that will make the mushrooms release all their juices and they won’t brown. Resist that urge as we’ll add it later.
- Sprinkle the flour over the veggies and stir to combine and cook for a minute. Pour in the vegan beef or veggie broth, scraping up browned bits and stirring until it starts to thicken a bit. Add the Dijon mustard, soy sauce, smoked paprika, and thyme, allowing the sauce to thicken as you stir it constantly over low heat.
- Mix in the vegan sour cream and heavy cream and add salt and pepper. Add the vegan beef back in and simmer over low heat for a few minutes so you don’t “break” the sour cream sauce.
- Serve Immediately – plat over vegan egg-style noodles, then garnish with fresh parsley, and enjoy! Leftovers can be frozen or stored in the fridge. You can loosen with a bit more vegan cream the next day and leftovers often taste better!
Recipe Video
Notes
- Use vegan heavy cream like Silk, Country Crock or Trader Joe’s brand. You can also use cashew cream instead.
- Vegan beef pieces are available from a lot of brands now or you can use all mushrooms. I prefer cremini but a mix of exotic mushrooms would be great if you have them.
- Vegan beef style broths are available in containers or as concentrated pastes or powders that can be reconstituted in water. Use your favorite.
- Vegan friendly egg free ribbons can be hard to find so another pasta shape can work instead or serve over vegan mashed potatoes or rice.
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