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Beef Stroganoff with Coffee Mousse

moka coffee pot
A cozy bowl of plant-based stroganoff made with mushrooms and vegan sour cream, served with a luscious, dairy-free coffee mousse.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 490 kcal

Ingredients
  

Vegan “Beef” Stroganoff:

  • 1 tbsp olive oil
  • 1 medium onion sliced
  • 2 garlic cloves minced
  • 3 cups mushrooms sliced (cremini or shiitake)
  • 1 cup vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
  • ½ tsp smoked paprika
  • ¾ cup vegan sour cream
  • Salt and pepper to taste
  • 8 oz wide ribbon pasta or gluten-free if you’re being extra

Coffee Mousse:

  • 1 can full-fat coconut milk chilled overnight
  • ¼ cup maple syrup
  • 2 tbsp cocoa powder
  • 1 tbsp instant espresso
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions
 

Stroganoff Steps:

  • Heat olive oil in skillet over medium. Add onions and garlic, cook until they beg for attention.
  • Add mushrooms, sauté until soft and moody.
  • Stir in broth, soy sauce, mustard, paprika. Simmer until it thickens and becomes dramatic.
  • Reduce heat, fold in sour cream. Stir gently—this isn’t a boxing match.
  • Season with salt and pepper.
  • Cook pasta per package directions, drain, and toss in the sauce like you mean it.

Coffee Mousse Steps:

  • Scoop solid coconut cream into a mixing bowl, leave liquid behind.
  • Whisk in maple syrup, cocoa powder, espresso, vanilla, and salt until fluffy and fabulous.
  • Chill for 30 minutes (or until your patience gives out).
  • Serve in cute little ramekins with a coffee bean on top if you’re feeling flirty.

Notes

📊 Nutritional Values (Per Serving: 1 plate stroganoff + 1 mousse cup)

  • Calories: 490
  • Total Fat: 23g
  • Saturated Fat: 15g
  • Carbohydrates: 55g
  • Fiber: 7g
  • Protein: 11g

💪 Vitamins & Minerals (Per Serving)

  • Iron: 18%
  • Folate: 12%
  • Potassium: 15%
  • Vitamin B6: 9%
  • Magnesium: 11%

💁‍♀️ Additional Notes & Tips

  • Add a splash of white wine to the sauce for bougie flair.
  • Use silken tofu instead of coconut milk if you prefer mousse with less richness.
  • Garnish stroganoff with fresh parsley so it looks like you tried.
  • Store mousse in the fridge up to 3 days—if it lasts that long.
  • Perfect for date night with yourself and zero judgment.