Vegetarian Beef Stroganoff with Gardein Ground Be'f

This vegetarian mushroom Stroganoff with Gardein Beefless Ground (now Ground Be'f) has become a staple in my house, and every time I make it, I’m reminded why I love it so much! I know you're going to love it too. It's the true definition of vegetarian comfort food: hearty, filling, and absolutely delicious.

2026 Update: Gardein Beefless Ground is now called "Ground Be'f." 

A note on vegetarian comfort food

I never want to push a vegetarian agenda on you guys if I don't think something is actually delicious.

Why?

Because I realize one bad attempt at making a meaty dish into a vegetarian dish can scare someone off forever!

So unless something is REALLY good, I won't share it. But this vegetarian Stroganoff is so good I'd be doing you a disservice if I didn't share it!

Luckily, I've realized it's way easier than it seems to find great vegetarian alternatives to classic "meat" dishes, and that includes beef Stroganoff! This recipe has been tested on several meat lovers and has received a major thumbs-up. Seconds are always had!

I've tried several varieties of vegetarian ground beef substitutes, and nothing comes close to Gardein Plantless Ground Be'f, which I buy at Safeway, but you can get it pretty much anywhere nowadays. It takes seasoning well, and its shape and texture are very similar to ground beef.

Consider this my love note to the stuff! (Oh, and did I mention it has 87% less fat compared to cooked regular ground beef?) Yup! This is good news for my fellow Whipple warriors with pancreatic insufficiency.

This is the perfect comfort food dish that your whole family will love. I truly believe you'll be amazed at how much it tastes like classic beef Stroganoff!

NOTES on this Vegetarian Stroganoff Recipe:

• Many Worcestershire sauces have fish in them, so if you want this recipe to truly be vegetarian, look for a brand without fish in the sauce - I used the Safeway brand sauce. If you'd like to make this recipe lower fat, you can use light cream cheese and light sour cream, although I can't guarantee it'll be quite as delicious that way 😉

• This dish stores really well in the fridge for a few days after making it! Just keep the noodles and the Stroganoff in separate dishes, then combine them when you’re ready to reheat.

• This recipe is easily adjusted, so my instructions aren't super specific. You probably already know how to cook mushrooms and onions, so I won't get into too much detail about that.

📖 Recipe

Chelsea Kram – XO&So: Vegetarian Comfort Food

Vegetarian Stroganoff with Gardein Ground Be'f

This has been one of my family's favorite go-to comfort food meals for almost 10 years. It's a vegetarian take on classic beef stroganoff, and with the help of Gardein Be'f Ground (or your other preferred beefless ground "meat" alternative, it's just as good as the OG!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Calories: 640

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 bag Gardein Ground Be'f 13.7 oz bag, (you do not need to defrost it before cooking)
• 375 g egg noodles
• 1 tablespoon butter for egg noodles
• 2 tablespoon butter for sauteeing onions and garlic (can also use olive oil)
• 1 large onion diced
• 2 cloves garlic minced
• 16 oz white mushrooms sliced
• 2 cups vegetable broth
• ½ cup milk I use 3.25% milk
• ½ cup sour cream
• 4 oz cream cheese let sit at room temperature for 10+ minutes before adding to the pan
• 1 tablespoon Worcestershire sauce
• 3 tablespoon flour
• parsely chopped, to taste

Method

 

1. In a large pan, heat butter or oil and begin to cook your onions and garlic.

   (Set out the cream cheese now to let it start to come to room temperature)
2. After about 5 minutes, when the onions start to darken and soften, add the mushrooms (along with some salt and pepper). As the mushrooms and onions cook, add the broth, milk, flour, and Worcestershire to a bowl. Whisk this mixture and set it aside.
3. Cook your egg noodles according to package directions in a separate pot. Once the mushrooms are cooked how you like them (I'd say at least five more minutes), add the package of Ground Be'f and mix everything well.

   Let this mixture heat up for a couple of minutes, then place the cubed cream cheese on top. Let the cream cheese begin to melt and soften in the pan for a couple of minutes before you mix it all together.
4. Once the cream cheese is melted and mixed into the vegetarian ground beef, onion, and mushroom mix, add the broth, milk, flour, and Worcestershire to the pan and mix everything together well.

   (I let mine cook on medium heat for about 5 minutes until it just starts to simmer)

   Now, REMOVE the pan from the heat, and then add the sour cream and mix it in quickly.
5. When your noodles are ready, add approx. a tablespoon of butter to them, and let it melt, then mix it into the noodles.

   Serve your Stroganoff mixture over hot, buttered egg noodles and top with parsley!

Nutrition

Calories: 640kcalCarbohydrates: 88gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 125mgSodium: 851mgPotassium: 988mgFiber: 6gSugar: 12gVitamin A: 819IUVitamin C: 6mgCalcium: 242mgIron: 3mg

Tried this recipe?

Let us know how it was!

Eat up! I really hope you try this out, and I really hope/know you'll love it! If you do try it out, please let me know what you think!

xo - Chelsea