I’m a sucker for easy comfort dishes.
With the days getting shorter and colder, I’ve been craving all kinds of cozy dishes that I haven’t had in a while (like beef stroganoff – which I remember eating quite a lot as a child).
I wanted to test my skills in the kitchen and decided to create a healthier version of beef stroganoff. So, I decided to try my hand at making a vegan stroganoff!
Now, I’m not usually one to toot my own horn after making a delicious dish but… this recipe deserves all of the tootings.
It’s creamy, reminds me of my childhood, and is one of my new favorite comfort foods.
Typically, beef stroganoff is made with egg noodles and mushrooms. Because I wanted to make this a vegan recipe, I used Banza’s Cavatappi noodles (so freaking good) instead of egg noodles and I’m not a huge fan of mushrooms so… they’re not welcome here.
This recipe is easily adaptable though, so you could use egg noodles and add some mushrooms if you want!
Honestly, no matter how you alter this recipe, I’m sure it’ll taste great – unless you don’t add in the essential ingredients like broth, milk, and the spices. Without those, this recipe would be a total flop.
However, you can choose which type of milk, spices, and broth you’d like to use!
Whether you serve this cozy dish with family or friends, I’m sure it’ll be a hit! After all, who wouldn’t enjoy a healthy vegan stroganoff during the chilly winter months?Print
There’s nothing better than a warm meal on a chilly day! This vegan stroganoff is not only tasty, it’s easy as pie to make! Give it a try today 🙂
- 1 Box Cavatappi Banza Noodles
- 1 Package Gardein (or Beyond Meat) Beef Crumbles
- 2 Cups Vegetable Broth
- 1 Large Sweet Onion
- 1 1/2 Cups Oat Milk
- 3 TBSP Dijon Mustard
- 3 TBSP Whole Wheat Flour
- 1 TBSP Cornstarch
- 1 TBSP Vegan Butter
- 1 Vegetable Bouillon Cube
- 2 TSP Vegan Worcestershire Sauce
- Handful of Fresh Parsley
- Dash of Salt & Pepper
- Prepare noodles according to package directions.
- While noodles are boiling, add the butter and onion to a large skillet. Cook until soft and translucent (ususally takes 3-6 minutes).
- Add vegetable broth, oat milk, dijon mustard, bouillon cube, and the vegan worcestershire sauce to the skillet. Stir to combine.
- Whisk in the flour and corn starch and reduce to simmer.
- Add the Gardein ground beef crumbles to the skillet and let cook for 5 minutes.
- When the pasta is done, add to the skillet, stir well, top with parsley, and serve!