One Pot Vegan Stroganoff
Vegan beef, mushrooms, whole wheat pasta in a savory cashew butter sauce
Ingredients
- 1/2 onion diced
- 4 cloves garlic minced
- 16 oz baby bella/ cremini mushrooms sliced
- 12 oz vegan ground beef
- 1/4 tsp black pepper
- 2 tsp dijon mustard
- 1 tbsp Worcestershire sauce make sure its vegan
- 1/2 tsp ground thyme
- 1/2 not beef bouillon cube
- 1/4 cup dry white wine optional
- 5 cups water
- 12 oz whole wheat pasta
Vegan sour cream
- 1/2 cup cashew butter
- 1 lemon juiced
- 1 tbsp corn starch
- 1/2 cup water
Instructions
- 1. In a large pan with a lid add the onion and cook for 3 minutes until soft. Add 1 tbsp water as needed to prevent sticking.
- 2. Add in the garlic and mushrooms and stir. Seaason with black pepper. Splash in water. Cover with a lid. Let the mushrooms cook down for about 5 minutes.
- 3. Once the mushrooms have cooked down, add in the ground beef, spices, broth cube, Worcestershire sauce, mustard, wine, water, and pasta and stir. Bring to a boil. Cover and reduce to a simmer. Simmer for about 6-7 minutes or until the pasta is cooked.
- 4. In a separate bowl mix together the cashew butter, lemon juice, water and corn starch. When the pasta is cooked take off the lid and stir in the cashew butter sauce until well combined. Season with salt and pepper to taste.
Notes
I like to use Trader Joe's Beefless Ground Beef but some other brands you can use are Gardein Beefless Ground, Beyond Meat frozen beef crumbles, or Impossible Burger ground beef.
Kroger brand Worcestershire sauce is vegan. Be careful when using other brands because most Worcestershire has fish.
You can use whatever pasta you like. I like whole wheat or bean pasta.
You can use any kind of mushrooms you like.
The white wine is optional. I made this recipe without it before and it tastes just as good.
For the "sour cream" you can use almond butter in place of cashew butter. Alternatively, you can try using vegan unsweetened yogurt, or vegan store bought sour cream.