This easy vegan beef stroganoff recipe has a delicious creamy sauce and it’s ready to go in under 30 minutes. If you love quick and easy vegan recipes, this one is for you. Serve it with your favorite noodles or even rice.
If you’re a beginning vegan, or you’ve been at it for a while, you may still yearn for the recipes of the past. I’ve got some good news for you, friend. This vegan beef stroganoff is all that yearned-for comfort food and then some!
It’s made with vegan beef tips (more on that below) and is tossed with the richest, savory dairy-free cream sauce. Serving this over a big bowl of noodles will remind you of your pre-vegan dinner days! And you know, every now and then having a dish that reminds us of us our past is kind of nice.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Egg-free Wide Noodles — I grew up serving stroganoff over noodles. Find out more about egg-free wide noodles or serve yours over brown rice or cauliflower rice (for a low-carb option)
- Vegan Beefless Tips — I can find this at my local grocery store, Sprouts, Natural Grocers, and more (waiting for the day when Gardein is another Vegan Option at Costco). You can also use veggie crumbles or even Impossible Burger pieces.
- Sauce Ingredients — onion, garlic, white wine, vegan beef bouillon (see link in the recipe card below), vegan Worcestershire sauce, flour, and vegan plain yogurt (or vegan sour cream) are the ingredients you’ll need to make a classic vegan stroganoff sauce. You can omit the wine if you prefer not to cook with it.
- Garnishes — add some chopped fresh parsley over the top of each serving for a touch of color.
Vegan Worcestershire sauce is available at most health food stores, online, and sometimes in the health food section of local grocery stores. Or use the link above to make your own — it’s easier than you think!
How to Make Vegan Stroganoff
It’s easy to make this recipe for vegan stroganoff. I took the basic foundation of a traditional stroganoff and used vegan meat and dairy substitutes. As far as delicious vegan recipes go, this one is at the top of the list!
- Cook the Noodles — Bring the water to a boil and then add the noodles until tender.
- Cook Beefless Tips — Cook the beefless tips in a skillet until browned. Transfer the cooked beefless tips to a plate lined with a paper towel.
- Make the Stroganoff Sauce — Add the onions to the skillet and cook until they’re tender. Then add the minced garlic and cook for just a minute before adding some flour.
- Stir together the bouillon, wine, vegan Worcestershire, and water. Pour half of this sauce over the onion-garlic mixture in the skillet. Use a spatula to get the flavorful bits at the bottom of the skillet.
- Add the rest of the sauce and cook and stir for 5 minutes or so, until the gravy thickens.
- Add Vegan Cream — Once the sauce has thickened, stir in the vegan cream (sour cream or yogurt). This will make a nice, creamy stroganoff sauce.
- Serve — Add the beefless tips to the sauce and serve the vegan stroganoff over the cooked noodles.
For a creamier sauce, use only vegan sour cream. For a lighter sauce, use only vegan plain yogurt.
Serve meatless beef stroganoff with any of the following:
Vegan Stroganoff Variations
This vegan beef stroganoff recipe is flexible so feel free to change the ingredients around. Here are some ideas:
- Add mushrooms — Vegan mushroom stroganoff is a favorite variation. To do this, add the mushrooms to the skillet with the onions and cook them until they’re browned. I prefer using baby Bella mushrooms, but just about any mushroom will work.
- Add veggies — Add any of your favorite veggies, such as broccoli, asparagus, and more!
- Alternative protein — You can use veggie crumbles in place of the beef tips or even consider vegan meatballs for a meatball stroganoff dish.
- Use tofu — Replace vegan beef with some marinated tofu and transform this into vegan tofu stroganoff.
- Make it spicy — You can add some crushed red pepper flakes to the sauce to make it spicy, or serve them on the side for those that like a little extra heat (like me)
- Make it Gluten-Free — To make gluten-free vegan stroganoff, use gluten-free flour in the sauce. You’ll also want to use a gluten-free protein option (like mushrooms or tofu or even cauliflower florets), and serve it over gluten-free noodles.
If you like a good stroganoff as a meat-eater, who’s to say you can’t enjoy the same flavors in a vegan stroganoff?
That’s it for this vegan beef stroganoff. Enjoy!
Vegan Beef Stroganoff
- 10 ounces egg-free wide noodles*
- 1 tablespoon vegetable oil
- 10 oz package Gardein Beefless Tips thawed**
- ¼ onion minced
- 1 to 2 cloves garlic peeled and minced
- 1 tablespoon all purpose flour
- 2 teaspoons No Beef Bouillon
- 1 tablespoon white wine optional
- 1 teaspoon vegan Worcestershire sauce
- ¼ cup vegan sour cream or vegan plain yogurt not vanilla
- Cook the noodles according to package directions.
- Pour the half of the vegetable oil in a skillet over medium-high heat. Add the vegan beefless tips in a single layer and cook until browned on one side. Flip pieces and cook on the other side. Place the cooked pieces on a paper towel. Set aside.
- Add the remaining half of the the vegetable oil to the skillet and add the minced onions and cook for about 1 minute before adding the garlic and cooking until fragrant, about 30 seconds.
- Sprinkle the cooked onions and garlic with the flour and stir it to coat the onions/garlic mixture. It’s supposed to be dry and crumbly at this point.
- In a separate bowl add the no beef bouillon, the white wine, vegan Worcestershire sauce. Add 1 cup of water and stir to combine.
- Add half of the broth to the onion mixture. Use a spatula to stir and scrape the bits on the skillet. Add the remaining half of the broth and stir to combine. Cook the sauce over medium heat another 5 minutes or so until it thickens.
- Stir in the vegan sour cream or vegan plain yogurt and cook for another minute or so to allow the sauce to thicken further. Add the vegan beefless tips back into the skillet. Stir to combine.
- Serve over egg-free noodles. Garnish with parsley or cilantro leaves.
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Doubling This RecipeIf you double this recipe, start with 1 1/2 cups of water and gradually add more.
ReheatingWhen we have leftovers, we combine the noodles with the sauce. This helps distribute the sauce across the noodles. However, if you store the cream sauce separately from the noodles, be sure to reheat the it slowly so the cream won’t curdle (break) as it reheats.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2016 and was updated to include new photos, new text, and an updated recipe in 2020.