Make Ahead

Vegan Beef Stroganoff with Mushrooms

April 20, 2021
5 Ratings
Photo by Tomatoes
  • Prep time 5 minutes
  • Cook time 10 minutes
  • Serves 3
Author Notes

When I became vegan I loved veganizing meat dishes and even though I have not had beef stroganoff when I ate meat I wanted to try it. The first time I tried Mushroom Stroganoff it was not the best, second time the charm. This is an amazing recipe vegans and non vegans alike.

I used can Mushrooms, but you do not need to just make sure it is 14 oz. The mushrooms that I used I cut them up a little, but you do not need to do that, you can leave them halved. Make sure to use the whole mushroom stem included.

For the pasta I used brown rice elbow, but you can use regular pasta. For the shape of the noodle it does not matter, but I would use something simliar to elbow noodles, like spiral or shells. —Orley

What You'll Need
  • 8 ounces Pasta (I use Brown Rice Elbow)
  • 14 ounces Mushrooms
  • 1/4 teaspoon Onion Powder
  • 3/4 teaspoon Garlic Powder
  • 1-2 dashes Salt
  • 1/8 teaspoon Black Pepper
  • 3 tablespoons Nutritional Yeast
  • 1 tablespoon Olive Oil
  • 3 tablespoons Flour
  • 1/2-3/4 cups Plant Based Milk ( I use Oat Milk)
  1. Boil the pasta according to the directions. While the pasta is boiling cut the mushrooms if you want to, make sure not to cut them too small.
  2. Once the pasta is done, put the oil on low heat and once it is hot enough put the spices and mushrooms in the oil and stir until combined.
  3. Add the flour and stir it until it is combined. Next, put the plant based milk (starting with 1/2 a cup add another 1/4 of a cup if you want it creamier)

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1 Review

Sammi O. May 4, 2023
Added mini peppers / capsicum, basil, a used whole wheat flour. Was really good topped with vegan Parmesan cheese. I think it needs more garlic an perhaps not powder but real thing,