Slow Cooker Beef Stroganoff (vegan)
Printed from Inclusive Kitchen — Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff is a beloved comfort food that has been warming hearts since the 19th century. Traditionally made with tender beef and a creamy sauce, this vegan version swaps out the meat for hearty mushrooms and plant-based ingredients, making it a delightful option for everyone at the table. The slow cooker does all the heavy lifting, allowing the flavors to meld beautifully while you go about your day.
This dish is perfect for those busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of earthy mushrooms, creamy cashew sauce, and aromatic spices creates a dish that is not only comforting but also packed with flavor. Plus, it’s a great way to sneak in some extra vegetables without anyone noticing—because who doesn’t love a good disguise?
To make this dish even more appealing, serve it over a bed of fluffy egg-free noodles or creamy mashed potatoes. The sauce clings beautifully to the noodles, creating a luscious mouthfeel that will make you forget all about the absence of meat. And if you’re feeling adventurous, throw in some spinach or kale for an extra nutritional boost. Just remember, if anyone asks, you can always say it’s a “mushroom stroganoff” and let them guess the secret ingredient!
Ingredients
- 16 oz mushrooms, sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 1 tbsp nutritional yeast
- 1 tsp dried thyme
- 0.5 tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp water
- 1 cup coconut milk
- 12 oz pasta, cooked
Instructions
- Begin by preparing your slow cooker. Set it to low heat, as this will allow the flavors to develop over a longer cooking time.
- In a large skillet over medium heat, sauté the diced onion in a splash of vegetable broth for about 5 minutes until translucent. This step adds depth to the flavor.
- Add the minced garlic and sliced mushrooms to the skillet, cooking for another 5-7 minutes until the mushrooms are tender and have released their moisture.
- Transfer the sautéed mixture to the slow cooker. Pour in the vegetable broth, soy sauce, nutritional yeast, dried thyme, and black pepper. Stir well to combine.
- Cover the slow cooker and let the mixture cook on low for 6 hours. The mushrooms will become tender and flavorful, creating a rich base for your stroganoff.
- After 6 hours, mix the cornstarch with water in a small bowl to create a slurry. This will help thicken your sauce.
- Stir the cornstarch slurry into the slow cooker along with the coconut milk. This will give your stroganoff a creamy texture without any dairy.
- Cover and cook for an additional 30 minutes on low. The sauce should thicken and become velvety, coating the back of a spoon.
- While the sauce is thickening, prepare your pasta according to package instructions. Drain and set aside.
- Once the stroganoff is ready, taste and adjust seasoning if necessary. You might want to add a pinch more salt or pepper.
- Serve the stroganoff over the cooked pasta, ensuring each serving is generously coated in the creamy sauce.
- Garnish with fresh herbs like parsley if desired. This adds a pop of color and freshness to your dish.
- Enjoy your hearty vegan stroganoff with a side of crusty bread or a simple salad for a complete meal.
- And remember, if anyone asks about the secret ingredient, just smile and say it’s a mushroom mystery!
Nutrition (per serving)
- Calories: 320
- Carbs g: 45
- Protein g: 8
- Fat g: 12
- Sugar g: 4
