Bring a large pot of water to a boil and add pasta. Cook until tender. Scoop 1/2 cup of pasta water before straining.
While pasta is cooking dice onions, quarter mushrooms, and mince garlic.
In a large saucepan heat olive oil on medium-high heat and add onions.
Cook onions stirring frequently for about 5 min until they begin to get translucent making sure not to brown them.
Add garlic and cook for another 2 min.
Add mushrooms to the saucepan and cook until they begin to sweat about 5 minutes.
Add your package of thawed beyond beef to the pan. (if beyond beef is frozen refer to blog post for instructions) Cook beyond beef until browned.
Pour coconut cream into a saucepan and stir until combined.
Stir in the pasta water. (more if you like a more liquid sauce and less if you like a thicker sauce)
Stir in nutritional yeast, dill weed, dijon, soy sauce, lemon juice.
Bring sauce to a boil on medium-high heat then reduce heat to simmer.
Optional step mix your pasta into the sauce. You can just top with sauce as well.
Top the vegan beef stroganoff with your favorite garnish. (I did parsley, vegan parm, and chili flakes.)