Vegan beef stroganoff is the ultimate veggie comfort food! This quick and easy stroganoff is rich, creamy, and satisfying, plus it is loved by even the pickiest eaters! You can make it with store-bought meatless crumbles or easily make your own homemade vegan ground beef to use in the sauce. It works great as a quick weeknight dinner, but delicious enough to serve as a holiday meal.
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❤️ 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 comfort food!
🧾 Ingredients and substitutions
- Vegan Butter - to saute the onions, garlic, and mushrooms in. 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, portabella, or crimini mushrooms. If I'm making a mushroom stroganoff without "meat" I use more mushrooms. If I'm making a "meatier" stroganoff, I cut the number of mushrooms in half or even leave them out completely.
- 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 and 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 creams like Tofutti brand or equivalent or easily make your own with my easy tofu sour cream recipe.
- Vegetable 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.
- Parsley - some fresh chopped parsley is optional, yet it adds a lot of color and flavor to this meal.
🥄 Instructions
- Cook eggless noodles or pasta according to package directions.
- Saute onions and garlic in vegan butter and a sprinkle of salt over low heat for about 7 minutes until they become translucent.
- Add 2 cups of vegan "beef" crumbles (you can add them frozen) or homemade vegan ground beef and the cup of vegetable broth, then bring it to a slow boil.
- Stir in 1 1/2 cups of vegan sour cream.
- Mix in the cooked noodles, sprinkle with fresh parsley, and then serve hot.
👩🏻🍳 Pro tips
- Saute 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 allow them to saute 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 it begins 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 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.
- 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 pasta noodles that are egg-free. 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 label carefully since they look similar.
❔ 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 instructions
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: This meal will freeze well and can be stored in an airtight bag 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.
🍽️ More comforting dinner recipes
- Creamy Vegan Pesto Pasta Sauce
- Vegan Chicken A La King
- The Best Vegan Mac and Cheese
- Vegan Haluski
- Creamy Vegan Mushroom Pasta
📌 Be sure to follow me on Pinterest for new vegan recipes!
An easy vegan stroganoff made with vegan beefy crumbles, or homemade vegan ground beef in a creamy vegan sour cream sauce.
- 16 oz eggless noodles (or pasta of choice)
- 3 tablespoons vegan butter (or cooking oil)
- 1 medium onion diced small
- 2 cloves garlic minced
- 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
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Cook eggless noodles or pasta according to package directions.
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Saute onions and garlic in vegan butter and a sprinkle of salt over low heat for about 7 minutes until they become translucent.
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Add 2 cups of vegan "beef" crumbles (you can add them frozen) or homemade vegan ground beef and the cup of vegetable broth, then bring it to a slow boil.
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Stir in 1 1/2 cups of vegan sour cream.
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Mix in the cooked noodles, sprinkle with fresh parsley and then serve hot.
- Saute 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 allow them to saute 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 it begins 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 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.
- Serve immediately! It tastes best hot.
*This recipe was originally posted on November 9th, 2019, and was updated on May 4, 2021, to include new images, more concise instructions, and links to how to make your own vegan ground beef.
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
This was so good!!! I made your tofu sour cream and I used some crumbled baked tofu for instead of the frozen packaged grounds. I will make this often!
I'm so happy that you liked the recipe Shannon. It's one of my favorites too! 🙂
Delicious! Amazed to have one dinner the entire family could eat. Even picky boys!
I'm so happy that you and your family liked it, Melisa! 🙂
Woohoo, what a great recipe! Really wanted a vegan stroganoff but also wanted something that was based on a real, traditional recipe. I actually spent more time researching traditional stroganoff recipes than vegan stroganoff recipes, because first I wanted to see what is said about a real stroganoff, especially about spices and sour cream addition. Most real stroganoff recipes mentioned the sour cream; however, I found so many spice variations in the real recipes that I decided to just add a little bit of every spice mentioned in the real recipes at first and see what would make the vegan stroganoff taste good.
For noodles, I used shirataki angel hair spaghetti (I often use shirataki noodles to cut down the carbs) since I have a lot of them and haven't had them in a while. Then I sort of followed this recipe as written, except skipping the garlic (I read in these real recipes that garlic was not actually used?). I ended up using only 1/2 cup of vegetable broth, used the entire silken tofu sour cream recipe freshly made, and for the meat I used freshly baked tofu crumbles. Skipped the wine because, frankly, I forgot about it, lol. For spices, besides some salt and pepper, I actually went with quite a bit of paprika, nutmeg and a dash of allspice. The flavor was certainly different, but somehow so weirdly delicious that I just couldn't stop eating the darn thing! 🍜🥘🍲🍝🥣
For reference, the real recipes also call for mustard, brandy, cooking sherry and/or even tomato paste... So have at it and enjoy! My boyfriend and I certainly did (we both went for seconds!) and this vegan stroganoff was absolutely fantastic with a ton of leftovers. Looking forward to making it again with different spice additions and basically having a different meal. Thank you Monica!!!
You're very welcome, Beata! I'm so happy that you liked it! My mom always made stroganoff for Christmas dinner. This recipe is the vegan version of what she made so it's close to my heart! 🙂
Oh, that's so awesome - thank you again for sharing this wonderful recipe. 😊
Hi,
This recipe looks great, but my girls and husband are allergic to tofu. Do you have any recipes for dairy free sour cream?
Yes, you can make it soy-free by using cashew cream in it instead of the soy. Soak 3/4 cup of cashews for at least 6 hours, then drain and blend with 1 tsp of lemon juice, 1 tsp apple cider vinegar, 1/2 tsp salt. Add a splash of water until it is sour cream consistency. Enjoy! 🙂
I had my in-laws over for dinner last night and made this for them. Everyone loved it! I can't get over how easy it is to make for something that tastes fancy. (I took your suggestion of the red wine and I think it really made the dish). Thanks so much for this recipe! It's a keeper.
I think the wine makes it too. (My kids don't agree, so I end up putting it in half the batch at the end). Enjoy! 🙂
I recently discovered that wine is not vegan. I'm not sure about cooking wine though.
I am definitely going to make this one. Just got through making your vegan yogurt. Just letting it chill.
Hi Laura, some wine is not vegan, but there are many that are. Here is a great site to check and see if a particular brand is vegan or not. http://www.barnivore.com/wine
So happy that you made my yogurt! I hope that you love it! 🙂