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Updated: Aug 11, 2021

Remember Hamburger Helper Stroganoff? Well forget it because this simple one pot version is way better than that stuff in a box. I added peas because I love them, but leave them out if they're not your thing. *I used eggless noodles from Walmart and vegan Worcestershire from Amazon.

**Note Walmart's website list of ingredients for their Eggless Ribbons is incorrect(I've told them at least a half dozen times). The ingredients on the package, do not include egg whites, are correct. Meijer also sells an eggless noodle if you have one of those nearby.


1 onion, chopped

1 lb cremini mushrooms, thinly sliced

12 oz plant-based ground meat

1 Tbsp tomato paste

1 Tbsp flour

1.5 cups plant-based milk

2 cups "no beef" vegetable broth

8 oz eggless noodles

1 cup frozen peas(optional)

2/3 cup vegan sour cream

1.5 tsp Dijon mustard

1.5 tsp vegan Worcestershire sauce

Chives/parsley for serving(optional)


1. On a large stockpot or Dutch oven over medium high heat with 1 Tbsp oil, sauté onions and mushrooms, stirring occasionally, until tender and liquid from mushrooms mostly evaporates, approximately 7 minutes. Season well with salt and pepper. Add plant-based ground meat and cook until browned, approximately 5 minutes.

2. Stir in tomato paste and continue to cook another minute. Stir in flour and continue to cook 1 more minute.

3. Pour in no beef broth, plant-based milk and eggless noodles. Bring to a boil; cover, reduce heat and simmer until noodles are cooked through, about 10-12 minutes.

4. Stir in peas and continue to cook until heated through, approximately 2 minutes. Stir sour cream, Dijon mustard and vegan worchestire until well combined.

5. Serve with chopped chives or parsley if desired.

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