Did you eat something like this for dinner when you were growing up? I feel like many of us did! Beef and noodles is one of those classic American dinners that seemed to show up on everyone’s dinner table. This vegan version tastes just like the version I remember from when I was a kid, thanks to the inclusion of seitan, my favorite meat substitute. It combines elements of a couple of my other recipes, including vegan haluski and vegan stroganoff, but it’s actually simpler and even easier to throw together than either one. Definitely give this a try next time your craving some easy vegan comfort food.
Ingredients You’ll Need
Pasta. Pasta is basically the same thing as noodles, but without egg. So it’s a great substitute for noodles in a recipe like this one! The recipe calls for campanelle (also known as gigli pasta), simply because I find it to be quite noodley in shape and appearance. Feel free to use any variety though. Shells, mafalada, and rotini also work really well as noodles. Vegan butter. Earth Balance, Miyoko’s and Melt are some popular brands you’ll find at most stores. Look for them near where the regular butter is sold. Onion. Seitan. You can use store-bought or homemade seitan for this recipe. If using my homemade seitan recipe, choose the beef flavor. Garlic. All-purpose flour. Vegetable broth. Dried thyme. Soy sauce. Tamari or liquid aminos can be substituted if you have either on hand. Vegan Worcestershire sauce. Be careful, as most brands of Worcestershire sauce contain anchovy paste. Try Annie’s, the Wizard’s or Whole Food’s brand, all of which are vegan. Or make your own vegan Worcestershire sauce. Salt & pepper.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Start by cooking your pasta according to the package directions. Drain it into a colander when it’s done. Start your vegan beef and sauce in the meantime. Your vegan beef and noodles is ready to serve!
Leftovers & Storage
Leftovers of this recipe will keep in an airtight container in the fridge for about 4 days. Add a bit of water when reheating if the sauce dries up too much during storage.
More Seitan Recipes
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