This copycat homemade Hamburger Helper Beef Stroganoff is a delicious and filling skillet meal that the whole family will love! And the best part? It’s just as easy to prepare as the boxed version!

Creamy Vegan Beef Stroganoff: The Ultimate Hamburger Helper Copycat Recipe

If you loved Hamburger Helper as a kid but want a plant-based alternative, this Vegan Beef Stroganoff is the perfect comfort meal. Creamy, savory, and loaded with flavor, it’s a hearty, family-friendly dish that’s just as easy to make as the boxed version—but way more delicious! With vegan ground beef, mushrooms, and a rich, creamy sauce, this stroganoff is sure to become a regular on your dinner rotation. Grab a drink and let’s get to cooking the best vegan beef stroganoff!

Why You’ll Love this Vegan Beef Stroganoff

• Quick & Easy: Made in just one skillet, this stroganoff comes together in just about 30 minutes.
• Family-Friendly: Kids and adults alike will enjoy the creamy, comforting flavors.
• Customizable: Use your favorite pasta, vegan beef, and plant-based cream to make it your own.
• Better than Boxed: All the nostalgia of Hamburger Helper, but vegan-friendly to suit all diets!

Ingredients for Vegan Beef Stroganoff

for a full and detailed list of ingredients, please see the recipe card at the bottom of this post

• Pasta: Choose your favorite shape. Penne, fusilli, or elbow noodles work well.
• Vegan Ground Beef: Brands like Beyond Meat or Impossible make excellent options.
• Vegan Butter & Olive Oil: For a rich, flavorful base.
• Onions, Garlic & Cremini Mushrooms: The aromatic base that gives the stroganoff its depth.
• Flour, Vegan Beef Broth & Non-Dairy Cream: To thicken and create that classic creamy sauce.
• Vegan Sour Cream & Worcestershire Sauce: Adds tang and depth of flavor.
• Optional Garnishes: Vegan parmesan and fresh parsley add a beautiful finish.

How to Make Vegan Beef Stroganoff

1. Cook the Pasta: Start by cooking your pasta until al dente, according to the package instructions. Be sure to lightly salt the water for flavor.
2. Brown the Vegan Ground Beef: Heat olive oil in a large sauté pan and crumble in the vegan beef. Season with fresh thyme, rosemary, salt, and pepper for extra flavor.
3. Sauté the Vegetables: Add vegan butter, onions, garlic, and mushrooms, letting everything cook down until fragrant and soft.
4. Make the Sauce: Sprinkle in flour, then slowly whisk in vegan beef broth and plant-based cream. Let the sauce simmer until it thickens.
5. Combine Everything: Stir in vegan sour cream, Worcestershire sauce, and the cooked pasta. Let everything meld together for a few minutes, then adjust seasoning as needed.
6. Serve: Top with vegan parmesan and parsley for an extra burst of flavor.

Tips and FAQs

• Don’t skip the mushrooms: cremini mushrooms add a rich umami flavor that enhances the dish’s heartiness. You can substitute with portobello mushrooms if you prefer a meatier bite.
• Build the creamy sauce slowly: when adding the flour, whisk continuously to prevent lumps. Slowly adding the broth and plant-based cream ensures a smooth and rich sauce.
• Use fresh herbs for enhanced flavor: fresh thyme and rosemary are optional but highly recommended. They add a bright, aromatic touch that complements the creamy sauce and vegan beef.
• Balance the seasonings: taste the sauce before and after adding the noodles, and adjust the salt, pepper, and Worcestershire sauce to your preference. Every brand of vegan beef and broth has a different salt level, so adjusting is key for a balanced flavor.

Can I make this vegan beef stroganoff gluten-free?

Yes! To make this recipe gluten-free, use a gluten-free pasta and replace the all-purpose flour with a gluten-free thickener like cornstarch or a gluten-free flour blend. Make sure your vegan Worcestershire sauce is also gluten-free.

What is the best plant-based cream to use?

You can use any extra creamy non-dairy milk or plant-based cream for this recipe. I’ve found that more and more brands are making versions of plant-based cream such as Country Crock, Silk, and Califia Farms. If you’re unable to access store-bought plant-based heavy cream, you can sub for full fat coconut cream, silken tofu, or make your own cream (I really love this recipe). Please keep in mind if you sub out for silken tofu, you may need to adjust measurements.

Can I make this recipe ahead of time?

Absolutely! You can prepare the stroganoff up to 3 days in advance. Store it in an airtight container in the fridge and reheat on the stove. Add a little extra broth or non-dairy milk to rehydrate the sauce and prevent it from becoming too thick.

Enjoy the Perfect Plant-Based Comfort Food!

This Vegan Beef Stroganoff is a nostalgic nod to the classic Hamburger Helper, but with a fun, plant-based twist. Whether you’re serving it for a cozy weeknight dinner or sharing it with family, it’s sure to satisfy cravings and bring comfort to the table. If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!

Vegan Beef Stroganoff (Hamburger Helper Copycat)

Ashley

This copycat homemade Hamburger Helper Beef Stroganoff is a delicious and filling skillet meal that the whole family will love! And the best part? It’s just as easy to prepare as the boxed version!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Lunch/Dinner, Main, Pasta

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 1- pound uncooked pasta noodles of choice
• 1 Tablespoon olive oil
• 1- pound vegan ground beef
• 1 teaspoon fresh minced thyme, optional
• 1 teaspoon fresh minced rosemary, optional
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon fresh cracked black pepper, plus more to taste
• 5 tablespoons vegan butter
• 1 ½ cup diced white onion
• 5 cloves garlic, minced
• 1 pound cremini mushrooms, scrubbed and sliced
• 2 tablespoons all-purpose flour
• 1 cup vegan beef broth
• 1 cup plant-based heavy cream or extra creamy non-dairy milk
• 1 cup vegan sour cream
• 2 tsp vegan worcestershire sauce
• Vegan parmesan, for garnish, optional
• Fresh minced parsley, for garnish, optional

Instructions

 

• In a large pot of lightly salted water, cook noodles until al dente, according to package directions. Drain, but do not rinse. Set aside.
• Meanwhile, heat the olive oil in a large sauté pan over medium heat. Once the oil is hot, add the vegan ground beef, crumbling it with a wooden spoon or spatula. Season with thyme, rosemary, salt and pepper. Cook until the crumbles are heated through and slightly browned, about 5-7 minutes.
• Place the vegan butter in the sauté pan and once it is melted, add onion and cook, stirring often, until translucent, about 5 to 6 minutes. Add the mushrooms and garlic and continue to cook until the mushrooms reduce to about half their size and most of the liquid has cooked down, 8 to 12 minutes.
• Sprinkle in the flour and stir until fully incorporated, making sure there are no clumps. Slowly add in the broth and heavy cream, whisking as you pour. Turn the heat to medium high and simmer, stirring frequently, until the sauce thickens 5 to 10 minutes. Add the vegan sour cream, worcestershire sauce, and reserved pasta noodles. stirring to combine. Taste and adjust seasonings, if necessary.
• Serve with vegan parmesan and fresh minced parsley and enjoy!

Keyword easy vegan skillet meals, healthy vegan dinner ideas, plant-based stroganoff, vegan beef stroganoff recipes, vegan comfort food recipes, vegan family meals, vegan hamburger helper copycat

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