vegan stroganoff

Vegan Beef Stroganoff

This creamy vegan beef stroganoff recipe is thick, filling & ready in 30 minutes! Whether you’re trying to impress someone special in your life or you just want a tasty meal mid-week but don’t want to spend hours cooking something, you’ve come to the right recipe!

I actually made this vegan beef stroganoff recipe by accident. I had a leftover can of coconut cream from a failed ice cream recipe experiment (so don’t expect an ice cream recipe anytime soon lol) and used it to make a creamy pasta dish with a vegan beef substitute.

By the way, if you don’t like coconut, don’t worry! This vegan stronganoff dish doesn’t taste like coconut! The coconut cream just turns it into a creamy stronganoff. I actually hate coconut and coconut flavored things so when I tell you this recipe will knock your socks off, trust me! It will!

Another secret ingredient for this vegan beef stroganoff is dijon mustard. It adds a little something-something to almost any sauce recipe and really takes it to the next level!

beef stroganoff vegan

How To Make Vegan Beef Stroganoff

I’ve made this vegan beef stroganoff recipe 5 times now not only to perfect it but because I just loved it that much! It’s also super easy to make!

For the “beef” in this vegan stroganoff recipe, I usually use beyond meat beyond beef since I buy it in bulk when it’s on sale, but you can also experiment with whatever vegan beef substitute you prefer.

I enjoy the taste of beyond beef but I know some people don’t so if don’t, you can still make this vegan beef stroganoff recipe. Simply sub the beyond beef with a vegan beef you like or double the mushrooms in the recipe.

vegan stroganoff

All measurements will be in my recipe card below!

  1. Thaw your vegan beef. If you’re cooking your vegan beef from frozen, you will have to use a separate pan to cook while everything else cooks.
  2. Bring a large pot of water to a boil and add pasta. Cook until tender. Scoop 1/2 cup of pasta water before straining.
  3. While pasta is cooking, dice onions, quarter mushrooms, and mince your garlic.
  4. In a large saucepan, heat olive oil on medium-high heat and add onions.
  5. Cook onions stirring frequently for about 5 min until they begin to get translucent making sure not to brown them.
  6. Add garlic and cook for another 2 min.
  7. Add mushrooms to the saucepan and cook until they begin to sweat about 5 minutes. Double your mushrooms if you’re not using vegan beef.
  8. Add your package of thawed vegan beef to the pan. (if cooking from frozen, cook in a separate pan and add later) Cook vegan beef until browned.
  9. Pour coconut cream into a saucepan and stir until combined. (don’t be alarmed if the cream is separated from the water in the can it’ll mix back together)
  10. Stir in the pasta water. (Adding the pasta water adds an element of creaminess to the recipe, it also makes it a bit more liquidy. If you prefer your sauce liquidy add half to three-quarters of a cup of the pasta water if you like it thick only ad one-quarter cup of the pasta water.)
  11. Stir in nutritional yeast, dill weed, dijon, soy sauce, and lemon juice.
  12. Sauce to a boil on medium-high heat then reduce heat to simmer.
  13. Optional step mix your pasta into the sauce. You can just top with sauce as well.
  14. Top the vegan beef stroganoff with your favorite garnish. (I did parsley, vegan parm, and chilli flakes.)

It may seem like a lot of steps but most of it is just adding it to the pan and letting it cook and stir.

Kitchen Equipment I used for recipe:

  • Cheap Cast Iron I only use for the oven – Okay this may sound weird but I have 2 cast irons and I use them for different things. This one isn’t great but it’s cheap so I don’t mind beating it up a bit. I only use this one for pictures and when I have to put recipes in the oven lol
  • Slightly more expensive more functional cast iron – okay this isn’t a true cast iron because it’s nonstick but it’s heavy-duty and cooks great!
  • Aesthetically pleasing teal spoon set – a lot of people recently have been asking about my spoon set and I feel like a fraud because everyone thinks it’s some expensive set but it’s super inexpensive and they look amazing!
stroganoff vegan
vegan beef stroganoff

Vegan Beef Stroganoff

John Rush
This creamy vegan beef stroganoff recipe is thick, filling & ready in 30 minutes! Whether you're trying to impress someone special in your life or you just want a tasty meal mid-week but don't want to spend hours cooking something, you've come to the right recipe!
5 from 8 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Vegan
Servings 5 people
Calories 610 kcal

Equipment

  • Saucepan

Ingredients
  

  • 1 pack Beyond Meat Beyond Beef or vegan meat of choice
  • 5 cups Pasta of Choice
  • 3 cups Mushrooms quartered
  • 1 can Coconut Cream 400 ml
  • ½ cup Pasta water
  • ½ Onion sweet
  • 1.5 tbsp Garlic minced
  • ¼ cup Nutritional Yeast
  • 3 tbsp Soy Sauce
  • 2.5 tbsp Lemon Juice
  • 1 tbsp Dijon Mustard
  • 2 tsp Dill weed optional

Instructions
 

  • 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.)

Pups Notes

  1. Some people prefer different pasta’s or grains. Traditionally stroganoff is made with egg noodles as this is vegan and our own take use whichever you enjoy most 🙂

Nutrition

Serving: 1personCalories: 610kcalCarbohydrates: 55gProtein: 29.4gFat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 6.5gSodium: 953mgPotassium: 587mgFiber: 5.4gSugar: 5.9gVitamin A: 123IUVitamin C: 6.4mgCalcium: 32mgIron: 5.8mg
Keyword beef stroganoff, pasta, pasta dish, pasta recipe, stroganoff, vegan, vegan beef stroganoff
Did you try this recipe?Tag us! @Rescuedogkitchen or use the hashtag #ForTheDogs!

If you try this recipe, please leave it a 5-star review in the comments section below! I’d love to hear from you! You can rate it, comment about it, send us pictures about it on Instagram @RescueDogKitchen.

Nutrition Facts

The nutrition information presented here is for all of the ingredients. I take all of the nutritional information from Cronometer a nutritional tracker website that provides you with a lot of great information, especially regarding micronutrients!

Nutrition Facts

5 servings per container

Serving Size1 g


  • Amount Per ServingCalories610
  • % Daily Value *
  • Total Fat 33g 51%
    • Trans Fat 0.2g
  • Sodium 953mg 40%
  • Potassium 587mg 17%
  • Total Carbohydrate 55g 19%
    • Dietary Fiber 5.4g 22%
    • Sugars 5.9g
  • Protein 29.4g 59%

  • Vitamin A 4%
  • Vitamin C 7%
  • Calcium 3%
  • Iron 72%
  • Vitamin D 1%
  • Vitamin E 10%
  • Vitamin K 17%
  • Thiamin 271%
  • Riboflavin 192%
  • Niacin 83%
  • Vitamin B6 112%
  • Vitamin B12 440%
  • Folate 128%
  • Phosphorus 31%
  • Magnesium 11%
  • Zinc 9%
  • Selenium 13%
  • Copper 46%
  • Manganese 26%

* 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.

Let us talk nutrition friends.

So again as we’ve come to realize I am absolutely garbage at portioning these meals out. I eat this in about two meals so I figure that means it makes about 5 normal people meals. So I did the nutrition facts and portioned the recipe into 5. If I’m off on my sizes somebody please let me know, I can’t figure it out.

“bUt VeGoOnS cAn’T gEt b12!!!” talk to my vegan beef stroganoff recipe lol

Seriously in 1 serving of this recipe there 440% of your daily b12. There are a ton of benefits to boosting your b12 and it’s one of the vitamins that basically regulates your body. According to some researchers, up to 40% of the US population is deficient in b12 not just vegans. So it’s never a bad thing when you can top it up in a recipe.

This recipe is high in all the ‘b’ vitamins actually with, 271%, 192%, 83%, and 112% of the other ‘b’ vitamins.

Most notably however is the fact that one serving of this recipe constitutes 72% of your daily iron intake. Another often elusive mineral that many people (not just vegans) struggle to get in their diet. Iron helps your body in transporting oxygen through red blood cells throughout the body. Without enough iron, the body can’t make enough oxygen-carrying cells making it harder to circulate blood throughout the body.

Also almost 30 g of protein per serving which is a significant amount for most people. If you got 30 g of protein at each meal for three meals in a day that would be 90 g of protein. Significantly more than what most people require. Obviously, some people require more (I’m literally one of those people) but I also eat bigger meals enabling me to get more protein in.

I’m tired, I have to work in the morning again. That is all for now folks.


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Vegan Beef Stroganoff
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18 Comments

  1. Melinda D.

    5 stars
    I’ve been vegan for about three years. Making two meals for a vegan and a non-vegan (hubby) every night is a real pain. So…I’ve been trying to s l o w l y convert him. Joined your newsletter this afternoon, but made this about a month ago. Showed him a photo of you and Bone, and told him THIS guy is vegan, and this was your recipe. He ate it without a pre-complaint (and he’s a really picky eater) and declared it delicious. (And yes, it does freeze pretty well. That’s a pile of stroganoff for only two people.)

    (BTW, we’re in Mississippi, and are long-time CFL fans, plus own three-ish acres in Nova Scotia, so maybe we can be honorary Canadians. And… tonight starts the season! We’ll be watching. Go, Blue Bombers!!!)

  2. Hungry Chelsea

    5 stars
    I made this tonight after seeing it on Twitter—it did not disappoint! This was my first time cooking a vegan meal and it was soooo easy. I’ve got lot’s of servings left for lunch too.

    I found out halfway through prepping everything that I didn’t have any dill (oops) so I substituted with thyme and terragon.

    10/10 would cook again. Thanks for the recipe, John!

  3. 5 stars
    This was sooooo tasty, any idea if this would freeze well?

  4. I have been craving this since I first saw the recipe when you first posted it. Just made it and it did not disappoint – even with canned mushrooms (blah, was all I had on hand). Absolutely delicious but it certainly does make a lot. And it is very easy to make

  5. 5 stars
    I made this with a can of coconut milk instead as I didn’t have coconut cream. It was delicious and really easy. I added a little bit of cornstarch to make up for not having the thicker coconut cream. It really didn’t taste ‘coconutty’ at all which is surprising. Totally fooled my kids who don’t like coconut. Will make this again for sure!

  6. I share your passion for dogs and good food. I am going to try this for sure. Thanks!

  7. 5 stars
    Made this for dinner and it’s legit so easy and so good! Definitely makes a lot of food for one person though lol

  8. 5 stars
    Daaaaaamn boi you did it again! Tastalicious.

  9. James Davidson

    5 stars
    A warm, hearty and filling meal. Good for the belly and good for the soul, perfect for a cold winters night. Quorn mince as the protein and it turned out beautifully!

  10. 5 stars
    I made this tonight with gardein beef ground round and it was sooo good! I didn’t have coconut cream not canned coconut milk and turned out delicious. I think leftovers will even be more delicious once all the flavours get absorbed over night!

  11. Evelyn Castaneda

    Can’t wait to make this looks so yummy!!

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