This vegan version of Stroganoff is my go-to recipe whenever I entertain vegan guests! It’s super simple to make in a single pot, and is one of the few vegan recipes I can stand to eat, LOL. I usually go ahead and cook up some real beef on the side for anyone who wants to add it (namely me).
- 1 small yellow onion, halved and sliced into strips
- 16 ounces cremini mushrooms (Baby Bella), cut in chunky halves or quarters
- 1 TBS cooking oil
- 8 ounces dry pasta; about 4 cups
- 2-3 cups imitation “beef-flavored” broth, BONE broth preferred for the extra flavor
- 1 can of coconut CREAM 13.66os (not milk) or 1 cup vegan heavy cream substitute
- 2 TBS Better Than Bouillon “No Beef” base (or similar beef bouillon substitute)
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/4 – 1/2 teaspoon kosher salt
- vegan sour cream for garnish
- 1 TBS corn starch if sauce is too thin
- 1 lb vegan ground beef, precooked
- Sauté the Onion: add oil to a large pot over medium heat. Add in the sliced onions and salt and cook until translucent, about 3 to 5 minutes.
- Cook the Pasta: Start by adding only 2 cups of the beef-flavored broth (reserve the rest) to your pot. Add in the pasta, mushrooms, coconut cream, bouillon, and black pepper. Bring to a boil over high heat, then reduce the heat to medium-low and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan.
*Add extra broth if needed to keep the sauce abundant. Different brands of pasta will absorb more or less liquid.
**If sauce is thin, thicken with cornstarch slurry at the end.
***If you are using meat, add pre-cooked meat at the end.
- Serve: top with black pepper, and serve warm.
- [Optional] Add a dollop of vegan Sour Cream on top to make the dish extra creamy