This vegan beef stroganoff delivers a rich, garlicky creamy sauce over egg-free noodles in just 30 minutes, built around Gardein Beefless Tips for authentic texture and flavor without dairy or meat.
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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.
Store the stroganoff and noodles separately in airtight containers for up to 3 days; reheat gently on the stovetop over medium heat, adding plant milk if the sauce has thickened too much.
Yes, but the recipe specifies egg-free wide noodles to keep it fully vegan. Standard egg noodles will work texture-wise but contain eggs.
Tamari or soy sauce can substitute in equal measure for umami depth, though the flavor profile will shift slightly.
Cook the noodles and sauce separately, then combine and reheat gently before serving. The stroganoff can be refrigerated for up to 3 days and reheated on medium heat with a splash of plant milk if needed.
Use vegetable bouillon or 1 teaspoon soy sauce plus ½ teaspoon miso paste dissolved in the water for similar savory depth.
It's optional as written. If omitted, increase water to 1 cup plus 1 tablespoon for the same sauce consistency and add 1 teaspoon lemon juice for acidity.
