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.
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.