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| Pressure Cooker Vegan Beef Stroganoff |
This recipe will show you how to easily make a classic comforting favorite in a fraction of the time so you have time to enjoy your day and your family in the process. With the hearty ingredients and a creamy vegan sauce it makes you wonder if the recipe is vegan or not. Tons of flavor and plenty of left overs...if your family doesn't eat it all before it gets put away. Enjoy!
Pressure Cooker Vegan Beef Stroganoff
Ingredients
2 cups vegan beef broth + 1 teaspoon vegan chicken bouillon (adds a great flavor together)
2 Tablespoons vegan butter or oil preferred
1 (16oz) bottle Ripple Half & Half or your favorite thick vegan milk (combo vegan cashew & full fat coconut cream works great also)
1 packet Hans Vegetarian Brown Gravy Mix (if you don't have it, sub in 2-3TBSP cornstarch + 1/4 cup water in your liquid mixture instead)
1 Tablespoon Vegan Worcestershire Sauce
First, Add vegan beef broth, vegan milk, vegan cream cheese, onion, mushrooms, vegan Worcestershire, spices, herbs, packet mix or cornstarch and water into the Pressure Cooker (Instant Pot). Whisk enough to break down the vegan cream cheese, but it doesn't have to be perfect because it will be melted when you finally stir it up in the end.
Next, Add in the package of egg-free egg noodles into the Pressure Cooker. Stir the liquid mixture and noodles to combine.
Manually set the Instant Pot to cook for 6 minutes, sealed. When your pressure cooker is done and goes off, release the steam valve to venting. Once the steam has completely released, carefully open the lid of pressure cooker away from you. Your last step is to stir and mix thoroughly. Pair it with a garden salad and fresh bread. Serve & enjoy!
Pressure Cooker Vegan Beef Stroganoff
Ingredients
2 cups vegan beef broth + 1 teaspoon vegan chicken bouillon (adds a great flavor together)
2 Tablespoons vegan butter or oil preferred
1 (16oz) bottle Ripple Half & Half or your favorite thick vegan milk (combo vegan cashew & full fat coconut cream works great also)
1 packet Hans Vegetarian Brown Gravy Mix (if you don't have it, sub in 2-3TBSP cornstarch + 1/4 cup water in your liquid mixture instead)
1 Tablespoon Vegan Worcestershire Sauce
1 teaspoon liquid aminos
1 Tablespoons fresh or dry Parsley
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1/2 teaspoon smoked paprika (regular is fine also)
12 oz egg-free egg noodles (Walmart brand)1 bag frozen vegan meatballs
3-4 cups chopped mushrooms (I used creminis)
1-2 Tablespoons minced onion (or dried onion flakes)
8 oz vegan cream cheese, softened (I used tofutti brand)
Seasoned Salt, to taste (if you don't have seasoned salt, use whatever you have)
Freshly Ground Black Pepper, to taste
Directions
1 Tablespoons fresh or dry Parsley
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1/2 teaspoon smoked paprika (regular is fine also)
12 oz egg-free egg noodles (Walmart brand)1 bag frozen vegan meatballs
3-4 cups chopped mushrooms (I used creminis)
1-2 Tablespoons minced onion (or dried onion flakes)
8 oz vegan cream cheese, softened (I used tofutti brand)
Seasoned Salt, to taste (if you don't have seasoned salt, use whatever you have)
Freshly Ground Black Pepper, to taste
Directions
*I use an Electric Pressure Cooker for this, time will vary for a stove top version.*
First, Add vegan beef broth, vegan milk, vegan cream cheese, onion, mushrooms, vegan Worcestershire, spices, herbs, packet mix or cornstarch and water into the Pressure Cooker (Instant Pot). Whisk enough to break down the vegan cream cheese, but it doesn't have to be perfect because it will be melted when you finally stir it up in the end.
Next, Add in the package of egg-free egg noodles into the Pressure Cooker. Stir the liquid mixture and noodles to combine.
Layer the meatballs on top of the egg noodles in a single layer. (DO NOT STIR)
Manually set the Instant Pot to cook for 6 minutes, sealed. When your pressure cooker is done and goes off, release the steam valve to venting. Once the steam has completely released, carefully open the lid of pressure cooker away from you. Your last step is to stir and mix thoroughly. Pair it with a garden salad and fresh bread. Serve & enjoy!
-Amy
The Instant Pot performed extremely well, garnering perfect scores from our kitchen staff. Food stylist Shannon Roum prepared a basic pork shoulder in the Instant Pot. cooking
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