June 19, 2019

Vegan Hamburger Helper : Beef Stroganoff

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Hey there!

We’re back with another vegan Hamburger Helper recipe! I mean, you guys didn’t think I would stop at the Cheeseburger Mac , did you?!

Because the last recipe was such a hit, I knew I had to make another! And this time, it’s my personal favorite…Beef Stroganoff!

Even though I no longer indulge in Hamburger Helper, I’ll admit that I still crave it from time to time. What can I say? Old habits die hard.

Since my old favorite boxed meal isn’t vegan friendly, I decided to make my own version! Meet Hamburger Helper Stroganoff 2.0 – she’s grown up, a little more sophisticated, vegan friendly, and better than ever!

Grab a drink and let’s take a trip down memory lane with some vegan Hamburger Helper Beef Stroganoff, shall we?!

Just like our Hamburger Mac, we start by boiling the noodles. While the noodles are cooking, prepare the vegan ground beef, mushrooms and sauce. Once everything is done, combine it all together and you’ve got a rich, creamy, beefy, cheesy meal that’s reminiscent of your childhood!

And the best part (other than the taste, obviously)?! It’s ready in about 30 minutes just like the old stuff!

This dish is perfect for a quick and easy weeknight meal! If you’d like, you can use chickpea or lentil noodles to make it completely gluten free, but just as delicious! I also like to keep the sauce separate from the noodles, beef crumbles, and mushrooms so it’s easy to meal prep and can last throughout the week!

I hope you guys love my version of vegan Hamburger Helper Stroganoff as much as I do! If you give it a try, make sure to snap a photo and tag me on Instagram at @eat_figs_not_pigs. I love seeing all your recreations of my recipes! If you love this recipe and have any feedback, I would love if you’d leave a comment and rating below!

Til next time, friends!

XOXO!


5.0 from 3 reviews
Vegan Hamburger Helper : Beef Stroganoff
 
Prep time
Cook time
Total time
 
Hamburger Helper Strganoff - just like our favorite childhood boced meal, but it's vegan!
Author:
Recipe type: Vegan
Cuisine: American
Serves: 6-8
Ingredients
  • 1 LB pasta noodles of choice
  • 1 TBS avocado oil
  • 5 cloves garlic, minced
  • 1 LB vegan beef crumbles such as Boca or Gardein
  • 1 tsp fresh thyme, minced
  • 1 tsp fresh rosemary, minced
  • ½ tsp fresh cracked black pepper
  • 8 TBS vegan butter, separated
  • 1 medium white onion, chopped
  • 1 LB cremini mushrooms, scrubbed and sliced
  • ¼ cup all purpose flour
  • 2 cups vegan beef broth such as Better than Bouillon or Edward and Sons
  • 1 cup vegan sour cream
  • 2 TBS tomato paste
  • 2 tsp vegan worcestershire sauce
  • Salt and pepper to taste
  • Vegan Parmesan, for garnish
  • Fresh Parsley, for garnish
Instructions
  1. In a large pot of lightly salted water, cook noodles according to package directions. Drain, but do not rinse. Place drained noodles back into the large pot off the heat.
  2. While the noodles are cooking, in a separate saucepan on medium heat, add avocado oil. Once the oil is hot add garllic and saute until fragrant, about 1-2 minutes, stirring frequently. Add Beef Crumbles and season with thyme, rosemary, and pepper. Cook until the crumbles are heated all the way through, about 5-7 minutes. Add the crumbles to the large pot with the cooked noodles.
  3. In the same saucepan that you prepared the beef crumbles in, add 3 tablespoons of vegan butter on medium heat. Once the butter is melted, add chopped onion and cook until translucent, about 5-6 minutes. Add the mushrooms and cook until they reduce to about half their size and most of the liquid has cooked down, about 6-8 minutes, stirring frequently. Once the onions and mushrooms are done, add them into the large pot with the cooked noodles and beef crumbles.
  4. In the same saucepan on medium low heat, add the remaining butter. Once the butter is melted, add the flour and mix thouroughly until the flour and butter are fully incorporated and there are no clumps. Slowly add in the broth, whisking as you pour. Turn the heat to medium high and simmer, stirring frequently, until the sauce thickens, about 7-10 minutes. Add vegan sour cream, tomato paste, and worcestershire sauce. Stir to combine and simmer and additional 5 minutes. Taste and adjust seasonings. Add the sauce to the large pot with the cooked noodles, beef crumbles, and mushrooms. Stir to combine.
  5. Serve hot with vegan parmesan cheese and parsley.
  6. ENJOY!
Notes
If you can't find vegan beef bouillon base or broth, you can use your favorite vegetable broth

 

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  1. One word: AMAZING!!
    My mother and I have been working through your recipes and this one was a grand slam. I can’t wait to keep testing your creations.

    1. Hey Erika! I have tested the recipe with broccoli, so I’m not sure how it will taste — but if you give it a try, let me know how it turns out!

  2. My husband rarely requests specific recipes but he asked me for vegan hamburger helper stroganoff and I looked at a bunch of recipes but this one seemed most authentic with the sour cream. He loved it and he’s asked for it to be placed into the faves pile. Thank you!

  3. I absolutely love this recipe! Sometimes you need to eat some food that reminds you of childhood, and this dish brought me back! Thank you for this awesome veganized version of an old favorite!

  4. My boyfriend and I made this for Christmas Eve Dinner! So good! We just moved from AZ to KS, arrived yesterday, and this was the perfect comfort food for unpacking! Thank you, and I will definitely be trying out some of your other recipes.