One-Pot Cooks Country Vegan Ground Beef Stroganoff Recipe

Welcome to my kitchen! Today, I'm excited to share a delicious and comforting Vegan One-Pot Ground Beef Stroganoff recipe. Inspired by the classic dish, this vegan version is made with Impossible Meat and oat milk, offering a creamy, savory, and hearty meal that's perfect for busy weeknights.

Why You'll Love This Recipe

• One-Pot Wonder: Minimal cleanup required, making it ideal for a quick and easy dinner.
• Creamy and Delicious: The creamy sauce made from oat milk and mushrooms is rich and flavorful.
• Family-Friendly: Even picky eaters will love this vegan adaptation of a traditional beef stroganoff.
• Nutrient-Rich: Packed with plant-based protein and nutrients from fresh ingredients.
• Versatile: Easily customizable to suit your taste preferences and dietary needs.

This was inspired by my other stroganoff recipe on this site, and pairs well with this amazing Japanese rice recipe if you prefer it over noodles.

Ingredients

• Onion: 1 medium, finely chopped, for a sweet and savory base.
• Garlic: 3 cloves, minced, adding depth and aroma.
• Olive Oil: 2 tablespoons, for sautéing the vegetables.
• Impossible Meat: 1 package, providing a hearty, meat-like texture.
• Oat Milk: 2 cups, for a creamy, dairy-free sauce.
• Mushrooms: 2 cups, sliced, offering an earthy flavor.
• Worcestershire Sauce: 2 tablespoons, adding a tangy, umami kick.
• Soy Sauce: 1 tablespoon, enhancing the savory profile.
• Seasonings: Salt, pepper, and a pinch of paprika, for a well-rounded flavor.
• Fettuccine: 12 ounces, cooked al dente, to soak up the delicious sauce.

Instructions

1. Step 1: cook pasta in a large pot of boiling water on high heat for 12 minutes. Drain & set aside. Remember to keep stirring to avoid noodles from sticking.

2. Saute aromatics, add in vegan meat. Season as you go.

3. Step 3: stir in mushrooms, season with Worcestershire and soy sauce., I added a little Otafuku tonkatsu sauce as well.

4. Step 4: srinkle flour, add your liquids and stir even more.

Hint: Reserve some pasta water when draining the fettuccine. If the sauce becomes too thick, you can add a splash of the pasta water to adjust the consistency.

Keep stirring when cooking fettuccine, wider noodles have a tendency to stick to each other.

Steps

1. Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Cook the Impossible Meat: Add the Impossible Meat to the skillet, breaking it up with a wooden spoon. Cook until browned and heated through, about 5-7 minutes.
3. Add the Mushrooms: Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
4. Create the Sauce: Reduce the heat to medium and sprinkle the flour over the mixture. Stir continuously for 1-2 minutes to cook off the raw flour taste. Gradually whisk in the oat milk, Worcestershire sauce, and soy sauce. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes.
5. Cook the Pasta: Add the fettuccine to the skillet, stirring to coat the pasta evenly with the sauce. Cook for another 2-3 minutes until the pasta is heated through and well coated with the creamy sauce.
6. Season and Serve: Season with salt, pepper, and paprika to taste. Garnish with fresh parsley and serve hot.

Variations

1. Use Different Pasta: Swap fettuccine for penne, rotini, or any pasta of your choice.
2. Add Veggies: Incorporate spinach, bell peppers, or zucchini for added nutrition and color.
3. Spicy Kick: Add red pepper flakes or a dash of hot sauce for some heat.
4. Herby Twist: Stir in fresh herbs like thyme or rosemary for an aromatic touch.
5. Mushroom Medley: Use a mix of mushrooms such as cremini, shiitake, or portobello for varied textures.
6. Creamy Boost: Add a dollop of vegan sour cream or cashew cream for extra creaminess.

Substitutions

1. Oat Milk: Substitute with almond milk, soy milk, or any plant-based milk you prefer.
2. Olive Oil: Use coconut oil or avocado oil instead.
3. Impossible Meat: Replace with another brand of plant-based ground meat or lentils.
4. Worcestershire Sauce: Use tamari or liquid aminos for a gluten-free option.
5. Fettuccine: Try gluten-free pasta or whole wheat pasta for a different texture.
6. Mushrooms: Replace with eggplant or tofu for a different twist.

EQUIPMENT

1. Large Pot: For boiling the spaghetti noodles until al dente.
2. Colander: To drain the cooked spaghetti noodles.
3. Large Skillet or Pan: For sautéing the zucchini, onions, and sofrito.
4. Wooden Spoon or Spatula: For stirring and tossing the ingredients in the skillet.
5. Pasta Fork or Tongs: For lifting and serving the cooked spaghetti noodles.
6. Measuring Spoons: To accurately measure the ingredients such as sesame oil, miso, tahini, and scallions.
7. Serving Plates or Bowls: For plating and serving the finished Vegan Miso Oatmilk Ramen.
8. Garlic Press or Microplane Zester: If using fresh garlic or lemon zest, respectively, these tools can help mince or grate them finely.
9. Food Processor: If making homemade vegan pesto, a food processor can be handy for blending the ingredients into a smooth sauce.
10. Pine Nut Grinder: If using whole pine nuts for garnish, a grinder can help crush them into smaller pieces before sprinkling over the finished dish.

Storage

Storing your Vegan One-Pot Ground Beef Stroganoff properly ensures it remains delicious for later enjoyment. Here are some tips on how to store it:

Refrigerator

• In an Airtight Container: Transfer the cooled stroganoff to an airtight container. This helps maintain the freshness and prevents the dish from absorbing other odors from the fridge.
• Shelf Life: The stroganoff can be stored in the refrigerator for up to 3-4 days. Make sure to reheat it thoroughly before serving.

Freezer

• Suitable for Freezing: This dish freezes well, making it a great option for meal prep.
• Portion It Out: Divide the stroganoff into individual portions and place them in airtight containers or freezer-safe bags. This makes it easy to reheat only what you need.
• Label and Date: Don’t forget to label the containers with the date. The stroganoff can be stored in the freezer for up to 2 months.
• Thawing and Reheating: Thaw the stroganoff overnight in the refrigerator. Reheat it on the stove over medium heat, adding a splash of oat milk or vegetable broth to restore its creamy texture.

Reheating Tips

• On the Stove: For the best results, reheat the stroganoff on the stove over medium heat. Stir frequently to ensure even heating and add a little liquid if the sauce is too thick.
• In the Microwave: If using a microwave, cover the dish and heat it in short intervals, stirring in between to distribute the heat evenly. This helps prevent the pasta from becoming overcooked.

By following these storage tips, you can enjoy your Vegan One-Pot Ground Beef Stroganoff anytime you crave a comforting, hearty meal!

FAQ

1. Can I make this recipe gluten-free? Yes, simply use gluten-free pasta and a gluten-free flour blend for the sauce.

2. How can I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

3. What can I use instead of Worcestershire sauce? You can use tamari, liquid aminos, or a mix of soy sauce and a bit of vinegar for a similar tangy flavor.

Enjoy this comforting and creamy Vegan One-Pot Ground Beef Stroganoff, perfect for any night of the week!

Related

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Pairing

These are my favorite dishes to serve with [this recipe]:

one pot vegan cooks country ground beef stroganoff

Welcome to my kitchen! Today, I'm excited to share a delicious and comforting Vegan One-Pot Ground Beef Stroganoff recipe. Inspired by the classic dish, this vegan version is made with Impossible Meat and oat milk, offering a creamy, savory, and hearty meal that's perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Main Course, pasta

Cuisine American, European

Ingredients

  

• 1 tablespoon flour
• 1 medium Onion: 1 medium finely chopped, for a sweet and savory base.
• 3 cloves Garlic: 3 cloves minced, adding depth and aroma.
• 2 tablespoon Olive Oil: 2 tablespoons for sautéing the vegetables.
• 1 pack Impossible Meat: 1 package providing a hearty, meat-like texture.
• 2 cups Oat Milk: 2 cups for a creamy, dairy-free sauce.
• 2 cups Mushrooms: 2 cups sliced, offering an earthy flavor.
• 4 tablespoon Worcestershire Sauce: 2 tablespoons adding a tangy, umami kick.
• 2 tablespoon Soy Sauce: 1 tablespoon enhancing the savory profile.
• 1 tablespoon Seasonings: Salt pepper, and a pinch of paprika, for a well-rounded flavor.
• 1 pack Fettuccine: 12 ounces cooked al dente, to soak up the delicious sauce.
• 1 cup veg stock as needed

Instructions

 

• Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Cook the Impossible Meat: Add the Impossible Meat to the skillet, breaking it up with a wooden spoon. Cook until browned and heated through, about 5-7 minutes.
• Add the Mushrooms: Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
• Create the Sauce: Reduce the heat to medium and sprinkle the flour over the mixture. Stir continuously for 1-2 minutes to cook off the raw flour taste. Gradually whisk in the oat milk, Worcestershire sauce, and soy sauce. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes.
• Cook the Pasta: Add the fettuccine to the skillet, stirring to coat the pasta evenly with the sauce. Cook for another 2-3 minutes until the pasta is heated through and well coated with the creamy sauce.
• Season and Serve: Season with salt, pepper, and paprika to taste. Garnish with fresh parsley and serve hot.

Keyword fettuccine, impossible meat, stroganoff, Vegan stroganoff