Vegetarian "Beef" Stroganoff With Vegan Beef Substitute

Beef Stroganoff

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Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
581 Calories
21g Fat
73g Carbs
18g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2
Amount per serving
Calories 581
% Daily Value*
Total Fat 21g 27%
Saturated Fat 5g 27%
Cholesterol 21mg 7%
Sodium 869mg 38%
Total Carbohydrate 73g 26%
Dietary Fiber 6g 21%
Total Sugars 17g
Protein 18g
Vitamin C 10mg 50%
Calcium 255mg 20%
Iron 3mg 17%
Potassium 1110mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Longing for the flavor of old-school beef stroganoff, but have sworn off meat? Fear not, there's a way to enjoy this hearty, traditional dish while sticking to a vegetarian or vegan diet.

This homemade vegetarian "beef" stroganoff starts with store-bought vegetarian "beef," which is then browned with onions and mushrooms. The mixture is cooked in a quick sauce of canned cream of mushroom soup and sour cream, just as a traditional stroganoff made with meat would be prepared.

Gardein brand's beefless tips are suggested, but you can use any meat substitute you like or try just using regular seitan. If you do use seitan, you'll want to brown it lightly on all sides for longer than the 6 to 7 minutes called for. And make sure it's chopped into bite-sized pieces.


  • 1 tablespoon canola oil

  • 1 (9-ounce) package Gardein Beefless Tips

  • 1 small onion, diced

  • 8 ounces cremini mushrooms, sliced

  • 1 clove garlic, minced

  • 1 (15-ounce) can cream of mushroom soup

  • 3 tablespoons sour cream

  • 1/2 cup dry white wine

  • 1 tablespoon finely chopped fresh parsley

  • 2 cups cooked flat noodles

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oil in a medium sauté pan and lightly brown the vegetarian "beef" on all sides. This should take about 6 to 7 minutes. Depending on which kind of meat substitute you're using, keep a careful eye on it so it doesn't burn.

  3. Add the onions, mushrooms, and garlic to the pan and continue to cook for about 3 minutes longer.

  4. Add the cream of mushroom soup and sour cream, stirring to combine well. 

  5. Stir in the white wine and cook for another 10 minutes, stirring occasionally. You may also want to reduce the heat a bit to a medium-low.

  6. Once everything is fully cooked, sprinkle with parsley and serve your vegetarian "beef" stroganoff on top of cooked noodles. Enjoy.


  • You can cook the noodles while everything's in the pan, or steam some baked potatoes or rice to serve with it. You will have a full vegetarian meal on the table in less than 20 minutes.

Recipe Variations