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2 tbsp olive oil
2 tbsp butter
1/2 sweet yellow onion, diced
12-14 oz mushrooms (oyster mushrooms if you're sensitive to them), diced
1 pound of plant-based ground beef
1 tsp thyme
1/4 C dry white wine
2 tbsp Worcestershire sauce
1 tbsp dijon mustard
3 heaping tbsp flour
4 cups of beef stock
1/4 C parsley
1/2 C vegan sour cream
1 tbsp lemon juice
Salt and pepper to taste
Place a dutch oven or similar pot over medium-high heat. Once hot, add 2 tbsp of olive oil and 2 tbsp of butter. Once the butter has melted, add diced onion and mushrooms. Cook until the onions are translucent, the mushroom water has completely evaporated, and the mushrooms and onions start to slightly brown.
Add 1 pound of plant-based ground beef and cook. Once cooked through, add thyme and white wine. Cook for 2 minutes.
Once the wine has cooked down slightly, add Worcestershire sauce and dijon mustard. Cook for 2 more minutes. Add flour and cook for 1 minute, stirring continuously. Add vegan beef stock and mix well, making sure to scrape any brown bits off the bottom of the pot.
Once the stock begins to simmer, add egg noodles, stir, and cover. Cook for 8-10 minutes on low heat.
Once the lid comes off, add parsley, vegan sour cream, 1 tbsp of lemon juice, salt, and pepper to taste, and mix well. The stroganoff may seem liquidy, but let it sit for a few minutes with the lid off and it'll thicken up pretty quickly.
Serve with extra parsley and a dollop of vegan sour cream. Bottoms up!