Beef Stroganoff

Rich, savory vegan gravy coats tender strips of plant-based beef, simmered with mushrooms and onions, creating a hearty, comforting dish. Served over a bed of warm noodles, this plant-powered stroganoff is full of classic flavors—perfect for a satisfying dinner that’s both familiar and vegan-friendly.

by Ashlie Jacobs

Cook Time

30 min

Servings

4

Prep Time

10 min

Total Time

40 min

  • 14.5oz-16oz Rotini Pasta

  • 10oz Beyond Steak

  • 1 Medium Yellow Onion

  • 8oz White Mushrooms

  • Olive Oil

  • Salt

  • Black Pepper

Ingredients:

Gravy Mix:

  • 3 1/2 Cups Low Sodium Veggie Broth

  • 7 Tbsp Low Sodium Soy Sauce

  • 4Tbsp Cornstarch

1. Prep: Dice the mushrooms and onions. Get a pot ready with boiling water, salt, and olive oil for the rotini. Prepare the gravy mixture by combining all ingredients and setting it aside.

2. Cook Pasta: Once the water is boiling, add the rotini and cook for about 10 minutes until al dente. Drain and set aside.

3. Sauté Onions: Heat olive oil in a large pan over medium heat. Sauté the onions with salt and pepper until they're slightly translucent and about 70% caramelized. This should take 5-7 minutes. Remove from heat and set aside.

4. Sauté Mushrooms: In the same pan, add more olive oil and sauté the mushrooms over medium heat until they reduce to about half their size and turn golden. Season with salt and pepper. This should take 5-7 minutes. Set aside when done.

5. Cook Steak: In the same pan, add more olive oil and cook the Beyond steak over medium heat until it's mostly browned, about 7-10 minutes. Season with salt and pepper.

6. Combine: Add the mushrooms and onions back into the pan with the steak, then pour in the gravy mixture. Stir and let it simmer for 2-5 minutes until the gravy thickens but remains slightly runny.

7. Serve: Top the cooked rotini with the stroganoff. Finish with extra black pepper and serve!

Instructions:

    • Baby Bella mushrooms are a good substitute for white mushrooms, I normally just buy whichever are on sale.

    • I use Whole Wheat Rotini pasta or Barilla Protein Rotini.

    • If using regular vegetable broth or no chicken broth, use 2 cups broth, 1 1/2 cups water.

  • 1 Serving

    • Calories: 521 kcal

    • Total Fat: 24.7 g

    • Saturated Fat: 3.5 g

    • Trans Fat: 0 g

    • Cholesterol: 0 mg

    • Sodium: 1395 mg (from the low-sodium soy sauce and broth)

    • Total Carbohydrates: 56.3 g

    • Dietary Fiber: 4 g

    • Total Sugars: 3.2 g

    • Added Sugars: 0 g

    • Protein: 25 g

    • Vitamin D: 0 mcg

    • Calcium: 60 mg

    • Iron: 4 mg

    • Potassium: 470 mg

    (Note: Nutritional values are estimated and can vary based on specific ingredient brands and quantities used.)