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Vegan Beef Stroganoff

ByJanelle Carss

This classic comfort food with a vegan spin, Vegan Beef Stroganoff ,will give you all the cozy feels. With minimal steps and simple ingredients, it’s a quick and delicious 30-minute dinner that will have you going back for seconds!

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Updated September 28, 2026: Formerly posted as Creamy Vegan Mushroom Stroganoff

Watch how to make Vegan Beef Stroganoff over on my YouTube channel! And don’t forget to subscribe while you’re at it  😉

Inspiration & Ingredients

This Vegan Beef Stroganoff is a personal childhood favourite of mine that my mom used to make for my family all. The. Time. And I’d be lying if I said there weren’t many years that I missed the heck of it this dish before I learned to make it vegan.

Traditionally made with ground beef and cream of mushroom soup (at least that’s how I remember it!), this recipe has been veganized with lots of tender, meaty mushrooms, Beyond Beef and creamy coconut milk.

With only 9 ingredients and minimal prep-work involved, this hug in a bowl comes together in under 30 minutes. Quick cozy comfort? That sounds nice.

What you need:
  • 10 oz pasta of choice (fusilli, macaroni, shells)
  • 1 lb. Beyond Beef
  • ½ a pound white or cremini mushrooms, quartered
  • 1 can coconut milk, or cashew cream (¾ cup soaked cashews blended with 1½  cups water)
  • 1 medium yellow onion, quartered and thinly sliced
  • 4 cloves garlic, minced
  • ¼ cup nutritional yeast
  • 1.5 tbsp red wine vinegar
  • ⅓ cup vegan sour cream
  • salt and pepper, to taste
  • 1 tbsp oil or ¼ cup water

Why You Need To Make This

This Vegan Beef Stroganoff is basically everything you want from a cozy bowl of comfort food: creamy, savoury, hearty and ridiculously satisfying. Tender mushrooms, plant-based beef and pasta get tossed in a rich mushroom cream sauce with plenty of nutritional yeast, tangy vegan sour cream and a splash of red wine vinegar for that classic stroganoff flavour.

It’s also surprisingly easy to make! The sauce comes together in one pan while your pasta cooks, making this a fantastic weeknight dinner when you want something that feels indulgent without spending your entire evening in the kitchen. Serve it with a sprinkle of fresh parsley and copious amounts of black pepper.

PS: It makes absolutely killer leftovers!

How to Make Vegan Beef Stroganoff

Instructions
  1.  Cook the pasta: Bring a large pot of salted water to a boil and cook your pasta according to the package directions. Before draining, reserve ¼ cup of the pasta water — that starchy liquid is going to help bring the sauce together.
  2. Brown the onion and vegan beef: While the pasta cooks, heat the oil in a large saucepan over medium-high heat. Add the onion and Beyond Beef and break it apart with a spatula or wooden spoon. Cook for about 7 to 9 minutes, stirring frequently, until the vegan beef starts to brown.
  3. Make it creamy and flavourful: Add the garlic, mushrooms, nutritional yeast, half the red wine vinegar and coconut milk (or cashew cream). Stir everything together, cover the pan and bring it to a boil. Reduce the heat to medium and let everything simmer for about 10 minutes, stirring occasionally, until the mushrooms have softened and the sauce has thickened slightly.
  4. Bring it all together: Add the cooked pasta, reserved pasta water and vegan sour cream, plus more to taste, to the sauce. Season generously with salt and black pepper and stir until everything is beautifully coated in that creamy sauce.
  5. Turn off the heat and let the stroganoff sit uncovered for about 5 minutes, stirring once or twice. This gives the sauce a chance to thicken up and cling tenaciously to every delicious noodle.
  6. Spoon into bowls and garnish with fresh parsley and, of course, plenty of freshly cracked black pepper. Because when it comes to stroganoff, there is no such thing as too much black pepper.

tips for the Best Stroganoff

  1. Don’t skip the pasta water! That little bit of starchy water helps loosen the sauce while also helping it cling to the pasta.
  2. Brown your vegan beef first. Letting the Beyond Beef develop some colour adds extra savoury flavour and gives the finished stroganoff more texture.
  3. Use cashew cream for an extra-rich sauce. Coconut milk is convenient and delicious, but cashew cream gives this stroganoff a more neutral, ultra-creamy finish.
  4. Don’t worry if the sauce looks a little loose at first. It will thicken as it sits, especially once the pasta is added. Give it those five minutes before deciding it needs anything else.
  5. Be generous with the black pepper. Stroganoff is one of those dishes where freshly cracked black pepper really makes the flavours pop.
  6. Choose a pasta with plenty of nooks and crannies. Fusilli, shells and macaroni are especially good because they catch all that creamy sauce and little bits of vegan beef.
  7. Want more veggies? Add spinach, peas or extra mushrooms to bulk up the dish.
Nutrition

Macros per serving (serves 4):

725 calories, 34g protein, 75g carbs, 33g fat, 7g fiber

Nutrition information is approximate and will vary depending on the ingredients used.

FAQ

Can I make this Vegan Beef Stroganoff gluten-free?

Absolutely! Just use your favourite gluten-free pasta and make sure your vegan beef and other packaged ingredients are certified gluten-free if needed.

Can I use something other than Beyond Beef?

Yes! Any vegan ground beef substitute should work here. You can also use cooked/canned lentils, about (1½ to 2 cups cooked); I’d recommend cooking them from scratch in veggie broth for extra flavour.

Can I use cashew cream instead of coconut milk?

Yes, and it’s one of my favourite options! Blend ¾ cup soaked cashews with 1½ cups water until completely smooth, then use it in place of the can of coconut milk.

Can I make this without oil?

Yep! Simply sauté the Beyond Beef and onions in about ¼ cup water instead of oil, adding a splash more water if anything starts sticking to the pan.

Can I make Vegan Beef Stroganoff ahead of time?

Yes. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The sauce will thicken as it chills, so add a splash of water or plant milk when reheating to loosen it back up.

A Bowl for the Soul

If you’re craving a big, cozy bowl of creamy comfort food, this Vegan Beef Stroganoff absolutely delivers! It has all the savoury, tangy, creamy goodness of classic stroganoff, but with a plant-based twist that makes it hearty enough to satisfy even the biggest pasta lover. Grab a fork, pile on the parsley and prepare to get very, very saucy.

Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below!

Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!

Janelle Carss

Vegan Beef Stroganoff

5 from 1 vote
This Vegan Beef Stroganoff is a personal childhood favourite of mine that my mom used to make for my family all the time. Traditionally made with ground beef, cream of mushroom soup, and sour cream, this recipe has been veganized with lots of tender, meaty mushrooms, Beyond Beef and creamy coconut milk.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: North American, Russian-Inspired
Ingredients Method

Ingredients
  

  • 10 oz pasta of choice (fusilli, macaroni, shells)
  • 1 tbsp olive oil (sub ¼ cup water or veg broth)
  • 1 lb. Beyond Beef
  • ½ pound white or cremini mushrooms, sliced
  • 1 540 ml can coconut milk (sub cashew cream; ¾ cup soaked cashews blended with 1½  cups water)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • ¼ cup nutritional yeast
  • 1 to 1½ tbsp red wine vinegar
  • ⅓ cup vegan sour cream, plus more to taste
  • salt and pepper, to taste

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook your pasta according to the package directions. Before draining, reserve ¼ cup of the pasta water — that starchy liquid is going to help bring the sauce together.
  2. Brown the onion and vegan beef: While the pasta cooks, heat the oil in a large saucepan over medium-high heat. Add the onion and Beyond Beef and break it apart with a spatula or wooden spoon. Cook for about 7 to 9 minutes, stirring frequently, until the vegan beef starts to brown.
  3. Make it creamy and flavourful: Add the garlic, mushrooms, nutritional yeast, half the red wine vinegar and coconut milk (or cashew cream). Stir everything together, cover the pan and bring it to a boil. Reduce the heat to medium and let everything simmer for about 10 minutes, stirring occasionally, until the mushrooms have softened and the sauce has thickened slightly.
  4. Bring it all together: Add the cooked pasta, reserved pasta water and vegan sour cream, plus more to taste, to the sauce. Season generously with salt and black pepper and stir until everything is beautifully coated in that creamy sauce.
  5. Turn off the heat and let the stroganoff sit uncovered for about 5 minutes, stirring once or twice. This gives the sauce a chance to thicken up and cling tenaciously to every delicious noodle.
  6. Spoon into bowls and garnish with fresh parsley and, of course, plenty of freshly cracked black pepper. Because when it comes to stroganoff, there is no such thing as too much black pepper.

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