Recipe + Photo by April Viar

Sunday supper just got a delicious makeover with our vegan beef stroganoff. This rich and savory pasta dish features tender beefless slices, baby bella mushrooms and a creamy sour cream-based sauce. It’s a hearty and mouthwatering meal that everyone will love. 

Servings: 4 

INGREDIENTS 

• 1 pack of Trader Joe’s Korean Beefless Bulgogi 
• 8 oz vegan Pappardelle Pasta Nest 
• 10 oz baby bella mushrooms, sliced
• 1 onion, sliced 
• 4 cloves garlic, minced 
• 1 1/2 cup Forager Project Sour Cream
• 1/2 cup vegan heavy whipping cream 
• 1 tsp onion powder
• 1 tsp garlic powder 
• 1/2 tsp smoked paprika 
• 1/2 tsp cracked black pepper 
• 4 tbsp Earth Balance Certified Vegan Butter
• 1 tbsp Dijon mustard 
• 1 tsp vegan Worcestershire sauce 
• 1 tsp olive oil 
• 1 tsp chives, sliced 
• 1 tbsp parsley, chopped 
• Pinch of salt 

DIRECTIONS 

• Add olive oil to a large, non-stick saute pan on medium low heat. Place frozen beefless bulgogi in the pan and heat for 3 to 5 minutes, flipping frequently. Once heated thoroughly add mushrooms, onions, garlic, 2 tablespoons vegan butter, spices and vegan Worcestershire sauce and saute for 5 mins till slightly browned and tender.
• Then add Dijon mustard, 2 tablespoons of vegan butter, vegan sour cream and vegan heavy cream. Stir everything together and simmer on low to medium heat for 10 minutes until the sauce is well incorporated. 
• Cook the pasta according to the package directions and drain. Add the pasta to the stroganoff sauce and mix everything together until well combined.
• Garnish with parsley and chives and serve hot.