Vegan beef stroganoff is the ultimate veggie comfort food!  This quick and easy stroganoff is rich, creamy, and satisfying, and even the pickiest eaters love it! 

A blue plate filled with vegan beef stroganoff with mushrooms and parsley with a blue and white tea towel behind it.

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You can make this creamy vegan mushroom stroganoff with store-bought meatless crumbles and vegan sour cream, or easily make your own homemade vegan ground beef and tofu sour cream to use in the sauce. It works great as a quick weeknight dinner, but it is delicious enough to serve as a holiday meal.

Why you’ll love this recipe

  • It’s super easy to make.
  • Vegan Stroganoff is a hearty, filling meal that will satisfy the biggest of appetites!
  • This is gluten-free when served over gluten-free noodles.
  • It’s rich and creamy dairy-free comfort food!

Ingredients and substitutions

  • Vegan Butter – to sauté the onions, garlic, and mushrooms.  Any vegan oil or margarine will work, but I like my homemade vegan butter.
  • Onions – for flavor.
  • Garlic – for flavor.
  • Mushrooms – (optional) any type will work.  I usually use white, portobello, or cremini mushrooms.  If I’m making a mushroom stroganoff without “meat” I use more mushrooms.  If I’m making a “meatier” stroganoff, I cut the mushrooms in half or leave them out completely.
  • Soy Sauce – or Tamari or Bragg’s Liquid Aminos for a gluten-free soy sauce. This is optional; however, it adds a delicious umami flavor to the meal. You can also use nutritional yeast for a lower-sodium option. I use soy sauce to replace Worcestershire sauce in traditional stroganoff. You can use vegan Worcestershire sauce if you can find it.
  • Vegan “Beef” Crumbles – for a “meaty” stroganoff.  These are found in the vegetarian frozen or refrigerated section of most grocery stores.  You can use the hamburger meat style or the larger “beefless tips.” You can also easily make your own vegan ground beef from TVP.
    • If you need it to be gluten-free, be sure to use a gluten-free variety of vegan meat; many are made from wheat gluten. 
  • Vegan Sour Cream – for the creamy base of the stroganoff.  You can use store-bought sour cream, like the Tofutti brand or an equivalent, or easily make your own with my easy tofu sour cream recipe. The sour cream thickens the sauce, so there is no need for all-purpose flour or cornstarch.
  • Vegetable Broth – or vegan beef broth for flavor and to thin out the sauce.  Any vegan broth will work, or you can use water for a lower-sodium alternative.
  • Noodles – to serve with the stroganoff.  You can use eggless egg noodles or your choice of pasta. Pasta with a twist, like fusilli, works well.
  • Parsley – some fresh chopped parsley is optional, yet it adds a lot of color and flavor to this meal.
  • Optional seasonings – You can also add a little Dijon mustard, paprika, fresh thyme, or other fresh herbs to the sauce for additional flavor.
A top view of a plate of vegan beef stroganoff with mushrooms and parsley over spiral noodles.

How to make vegan beef stroganoff

Step 1 – Boil the eggless noodles or pasta according to the package directions, then drain off the cooking water.

Step 2 – In a large sauté pan, sauté onions, garlic, and mushroom slices in vegan butter (or oil) and 1 tbsp of soy sauce over low heat for about 7 minutes, until the onions become translucent and the mushrooms are tender.

Onions and mushrooms frying in a large pan to make vegan stroganoff.
Sauté the onions and mushrooms.
Vegan beef crumbles added to mushrooms and onions to make vegan beef stroganoff.
Add vegan beef crumbles.

Step 3 – Add 2 cups of vegan “beef” crumbles (you can add them frozen) (or homemade vegan ground beef) and cook for about 5 more minutes over medium-high heat.

Step 4 – Stir in 1 1/2 cups of vegan sour cream (1 container), then stir in the vegan broth until you have a creamy soup-like texture.

Adding vegan broth to a sour cream mixture to make vegan stroganoff.
Stir in sour cream and broth.
Stirring the vegan stroganoff sauce until creamy.
Stir until creamy and bubbly.

Step 5 – Simmer until bubbly, stirring the sauce frequently.

Step 6 – Mix in the cooked noodles and salt and black pepper to taste, then sprinkle with fresh parsley. Serve immediately. It’s best when hot.

Adding the pasta to the creamy vegan stroganoff sauce.
Add noodles.
A top view of a large pan filled with vegan stroganoff topped with parsley.
Top with fresh parsley.

Note – You can also omit the noodles and serve the sauce over rice or potatoes for a gluten-free option.

Pro Tips

  • Sauté your onions slowly over low heat to give them the best flavor.
  • If you want mushrooms in your stroganoff, add about 1 cup of sliced mushrooms to the onions and sauté for a few minutes before adding the vegan beef.
  • Adjust the thickness of the sauce by adding slightly less or more broth.  
  • The sauce will continue to thicken as the noodles absorb moisture and begin to cool. You can add a few tablespoons of water to it if it starts to thicken too much.
  • Add about 1/2 cup dry red wine to give it a more complex flavor, like a “beef” Burgundy-type dish.  (This is totally optional, but it gives it a great flavor.)  Note: Not all wine is vegan.  You can easily check whether a brand is vegan using the Barnivor guide to vegan alcohol. 
  • Serve immediately!  It tastes best hot.

Noodle options

Stroganoff is traditionally served over egg noodles, which are obviously not vegan.  Instead, you can use any other type of egg-free pasta noodles.  They also sell eggless egg noodles in most major grocery stores.  They come in a bag similar to egg noodles and are usually on the shelf next to the egg noodles.  Just be sure to read the labels carefully since they look similar.

A top view of a creamy vegan stroganoff made with vegan sour cream, mushrooms, and vegan beef crumbles served over thick spiral nood.es with a fork on the side.

How to make vegan beef crumbles

If you don’t have store-bought vegan crumbles, you can easily make your own from TVP (textured vegetable protein). This will only take about 10 extra minutes and save a lot of money. See my recipe on how to make vegan ground beef for full details. (You will only need half of the ground “beef” recipe to make the stroganoff.)

Gluten-free vegan stroganoff

To make this recipe gluten-free, simply use gluten-free noodles.  If you are making the “meaty” style stroganoff, make sure to use gluten-free vegan crumbles since many are made from gluten.

Storage and reheating

Refrigerate: This vegan beef stroganoff will keep well in the fridge for 3 – 5 days in a sealed container.

Freeze: Leftovers will freeze well and can be stored in an airtight container in the freezer for up to 3 months. Let them thaw in the fridge before reheating.

Reheating: Reheat the thawed stroganoff in the microwave for about 3 minutes per serving or add it to a pot with a few tablespoons of water and heat until warm.

A fork picking up noodles and mushroom in a vegan beef stroganoff on a blue plate.

More vegan dinner recipes

Vegan beef stroganoff recipe

Vegan beef stroganoff over spiral noodles on a blue plate with a fork on the side.
Diet
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5 from 7 rating

Vegan Beef Stroganoff

Yield: 8
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Author: Monica Davis
An easy vegan stroganoff made with vegan beefy crumbles, or homemade vegan ground beef in a creamy vegan sour cream sauce.
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Ingredients

  • 16 oz eggless noodles, (or pasta of choice)
  • 3 tablespoons vegan butter, (or cooking oil)
  • 1 medium onion, diced small
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 tablespoon soy sauce, (or Bragg's Liquid Aminos)
  • 2 cups vegan ground beef, (or any vegan meatless crumbles)
  • 1 1/2 cups vegan sour cream, (one 12 oz container)
  • 1 cup vegetable broth
  • 1/3 cup fresh parsley, chopped

Instructions
 

  • Cook eggless noodles or pasta according to package directions and drain off the cooking water.
  • Sauté onions, garlic, and mushroom slices in vegan butter (or oil) and 1 tbsp of soy sauce over low heat for about 7 minutes until the onions become translucent and the mushrooms are tender.
  • Add 2 cups of vegan “beef” crumbles (you can add them frozen) (or homemade vegan ground beef) and cook for about 5 more minutes.
  • Stir in 1 1/2 cups of vegan sour cream (1 container) then stir in the vegan broth until you have a creamy soup-like texture.
  • Simmer until bubbly stirring the sauce frequently.
  • Mix in the cooked noodles and salt and black pepper to taste, then sprinkle with fresh parsley. Serve immediately. It’s best when hot.

Notes

  • Saute your onions slowly over low heat to give them the best flavor.
  • Adjust the thickness of the sauce by adding slightly less or more broth.  
  • The sauce will continue to thicken as the noodles absorb moisture and begin to cool. You can add a few tablespoons of water to it if it starts to thicken too much.
  • Add about 1/2 cup dry red wine – to give it a more complex flavor like a “beef” Burgandy type dish.  (This is totally optional, but it gives it a great flavor). 
  • Note: Not all wine is vegan.  You can easily check to see if a brand is vegan by using the Barnivor guide to vegan alcohol. 
Serving: 1cup, Calories: 403kcal, Carbohydrates: 59g, Protein: 13g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Sodium: 465mg, Potassium: 247mg, Fiber: 3g, Sugar: 6g, Vitamin A: 411IU, Vitamin C: 5mg, Calcium: 21mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!

*This recipe was originally posted on November 9th, 2019, and was updated on May 4, 2021 and again on 2/29/24 to include new images, more concise instructions, and links to how to make your own vegan ground beef.

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