Vegan Beef Stroganoff


Step 1: Ingredients

This delicious dish will be sure to impress crowds from all dietary walks of life!

You will need:

12 ounces (1 box) of Yves Meatless ground "beef"
4-5 tablespoons of Earth Balance
1 1/2 - 2 cups Eden Blend Rice & Soy Milk
1/3 cup Tofutti Better Than Sour Cream
1/2 cup Nutritional Yeast
3 small purple Onions
4-6 cloves of Garlic
1 box (12 ounces) Pasta
4 ounces of Spinach
2-3 tablespoons Olive Oil

Cooking items used:

garlic peeler & press
medium-sized knife
large saucepan
pasta pot
wooden or plastic slotted spoon

A lot of these measurements are estimated -- this means they can/should be altered by the cook as the cook sees fit. If you want more sauce, use more rice & soy milk. If you want it creamer, add more Better Than Soy Cream. If you want more veggies, add more veggies.

I used Yves brand because it wasn't already flavored and it is a good base in general. You could probably also use Gimme Lean that comes in a tube if it's more accessible.

For the margarine, I'm a big fan of EB made with Olive Oil for its light flavor. Any other variation of EB would do just fine.

The first time I cooked this dish, I used celery as my veggie weapon of choice. This time I had a bunch of spinach that needed to be eaten. I definitely encourage you to get experimental with this instructable -- add your own veggies, delete some, tell me what you think!
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