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Vegan Beef Tips and Gravy ~
A hearty and delicious plant-based version of the meat and potatoes classic!
I’m throwing it back with a one-skillet dinner that is easy to prepare and pure comfort food.
For the “beef,” I use Gardein Beefless Tips but you could also use seitan.
Table of Contents
How to serve Vegan Beef Tips and Gravy:
Technically, these saucy seitan bites could stand on their own but for the full-on old school effect, try serving them with
- mashed potatoes
- rice
- pasta
- a side of peas or green beans
- and don’t forget the Dinner Rolls
Ingredients For Vegan Beef Tips and Gravy:
You will need:
- 2 tablespoons vegan butter
- 9 ounces Vegan Beefless Tips – Gardein Beefless Tips were used for this recipe
- 1/4 cup all-purpose flour
- 1/4 cup yellow onion
- 1 clove garlic
- 2 cups vegan beef-style broth – I use Better Than Bouillon’s No-Beef Base
- 1 1/2 teaspoons vegan Worcestershire sauce – The Wizard’s brand is a good one
- 1 teaspoon tamari sauce
- sea salt, to taste
- ground black pepper, to taste
How to Make Vegan Beef Tips and Gravy
STEP ONE: Into a large deep skillet over medium heat, add 1 tablespoon vegan butter. When the butter is melted, add the beef tips. Cook 5 minutes, turning frequently until browned on all sides. Remove from the skillet and set aside. Do not wipe out the skillet.
STEP TWO: Add the remaining 1 tablespoon of butter. When butter is melted, add the chopped onion. Cook 3 minutes, until softened.
STEP THREE: Stir in all-purpose flour and cook for 2 minutes.
STEP FOUR: Add garlic and continue cooking for an additional 1 minute.
STEP FIVE: Whisk in the beef-style broth, Worcestershire sauce, and tamari sauce.
STEP SIX: Add beef tips back into the skillet. Stir to coat with the sauce. Bring to a boil then reduce to a simmer.
STEP SEVEN: Cover the skillet, leaving a little space for steam to escape, and simmer 30 minutes. Stir every 5 minutes. Serve hot.
Kick back and dig in!
More Beef-Style Recipes You’ll Love!
- Vegan Salisbury Steak with Mushroom Gravy
- Beefy Black Bean Vegan Chili
- Vegan Cottage Pie
- Vegan Frito Pie
- Vegan Sloppy Joe Sliders
- Vegan Chili Mac Casserole
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Vegan Beef Tips and Gravy
A hearty and delicious plant-based version of the meat and potatoes classic!
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: beef tips, easy, gravy, semi-homemade, vegan
Author: Holly Gray
Ingredients
- 2 tablespoons vegan butter divided
- 9 ounces Vegan Beefless Tips
- 1/4 cup all-purpose flour
- 1/4 cup yellow onion chopped
- 1 clove garlic minced
- 2 cups vegan beef-style broth
- 1 1/2 teaspoons vegan Worcestershire sauce
- 1 teaspoon tamari sauce
- sea salt to taste
- ground black pepper to taste
Instructions
Into a large deep skillet over medium heat, add 1 tablespoon vegan butter. When the butter is melted, add the beef tips. Cook 5 minutes, turning frequently until browned on all sides. Remove from the skillet and set aside. Do not wipe out the skillet.
Add the remaining 1 tablespoon of butter. When butter is melted, add the chopped onion. Cook 3 minutes, until softened. Stir in all-purpose flour and cook 2 minutes. Add garlic and continue cooking an additional 1 minute.
Whisk in the beef-style broth, Worcestershire sauce, and tamari sauce.
Add beef tips back into the skillet. Stir to coat with the sauce.
See AlsoAll Recipes | Rebel RecipesBring to a boil then reduce to a simmer. Cover the skillet, leaving a little space for steam to escape, and simmer 30 minutes. Stir every 5 minutes.
Serve hot.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Related Posts:
- Easy Vegan Dinner Rolls
- Vegan Cottage Pie
- Vegan Salisbury Steak with Mushroom Gravy
Previous Post: « Vegan Sausage and Peppers Pasta
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Reader Interactions
Comments
thiswifecooks
Hi Lynn! Thank you! All ingredient amounts are listed on the printable recipe card. 🙂
Reply
thiswifecooks
Hi Tracey – The printable recipe card is located at the bottom of the post.
Reply
Wendy
This recipe was delicious! And so easy to follow. The only change I made was to add some fresh mushrooms, thinly sliced. Yum! Thank you.
Reply
thiswifecooks
I’m so glad you enjoyed it and I love your addition of fresh mushrooms!
Stephanie hezel
This turned out excellent! I didn’t have all of the ingredients…. So did a few substitutions 🙂 For the broth, I used a cup and a 1/2 of water, half a cup of Is dry red wine, a teaspoon of the Better than Bouillon No Chicken base, and a teaspoon of the a vegetable base. Also added some Portobello mushrooms. My husband, who is not a vegetarian, said this could compete with any of the meat versions he has had! Thank you Holly! Great recipe!Reply
thiswifecooks
I love this! Thank you so much! I like your addition of mushrooms, too!
Mary Roya
I was surprised by the sweet taste. But still a great taste. I accidentally used coconut cream instead of coconut milk. Hubby liked it, so it was a success.Reply
thiswifecooks
Thanks, Mary! Coconut cream would definitely make this dish sweeter. I’m glad it still worked! 😊
