Vegan Hamburger Helper : Beef Stroganoff
Author: 
Recipe type: Vegan
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Hamburger Helper Strganoff - just like our favorite childhood boced meal, but it's vegan!
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
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-hamburger-helper-beef-stroganoff/