Vegan Beef Stroganoff

This creamy, wholesome vegan dinner idea has tender bites of vegan steak tips and mushrooms packed in every bite!

Vegan Beef Stroganoff with Beyond Meat

We were shocked when the set looked so old and dated! I can’t believe how much things have changed in that time. We thought everything looked so cool back then, we were even jealous of some things!

• Vegetarian Beef Stroganoff.
• The Best Cornbread
• Cloverleaf Dinner Rolls!

What You’ll Need

1 lb Fettucine Noodles, Cooked

1 cup Raw Cashews

3 cups Hot Water

2 (10 oz) bags Beyond Meat Steak Tips

1 (8 oz) pack Mushrooms, Sliced

1 small Onion, Diced

2 tbsp Flour

1 tsp Salt

1/2 tsp Onion Powder

2 packets Vegan Brown Gravy

How to Make Vegan Beef Stroganoff

Boil 1 lb fettuccine noodles according to the directions on the the box. Drain.

Soak 1 cup raw cashews in 1 1/2 cups very hot water for 20 minutes.

Brown 2 (10 oz) bags Beyond Meat Steak Tips in a little oil.

In a separate pan, sauté 1 (8 oz) pack sliced mushrooms and 1 small diced onion until the onions are translucent.

Pour the soaked cashews with the water into a Vitamix and blend until smooth. Then add 2 tbsp flour, 1 tsp salt, and 1/2 tsp onion powder. Blend until smooth again.

In a sauce pan, heat 1 1/2 cups water. Add the cashew mixture and stir until it starts to thicken.

Make 2 packets of vegan brown gravy in a large sauce pan according to the directions on the packet.

Pour the gravy into the cashew mixture, stirring frequently, until warm. Fold in beef tips, mushrooms, and onions to the gravy mixture and stir.

Pour over noodles.

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Almonds – You can easily swap the cashews for blanched almonds.

Reheating – The gravy may thicken as it cools. Just add almond milk when re-heating to desired consistency.

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