Vegan Mushroom Stroganoff (Gluten-Free, Allergy-Free)

This easy Vegan Mushroom Stroganoff is made in just 20 minutes! Creamy and hearty, this satisfying meatless dinner is gluten-free, dairy-free, allergy-free, made in 1 pot with just 8 ingredients! Serve this healthy recipe over your favorite gluten-free pasta, rice, or potatoes for some quick and simple comfort food your family will love!

Dreamy, creamy, hearty comfort food that's lightened-up and vegan? Yes, please! You may be craving that classic beef stroganoff your grandma used to make, but let me tell you, this vegan stroganoff is going to impress even the meatiest of meat-eaters! They won't even know it's dairy-free and healthy with the meaty nutritious powerhouse that is the humble mushroom!

What Is Stroganoff and Why Should You Make It?

Stroganoff is a classic Russian dish made of sauteed pieces of beef and served in "smetana", a type of Eastern European sour cream. Typically, you'll find it served over wide egg noodles, white rice, or even mashed potatoes.

And clearly, it's not vegan, nor is it top allergen-free...until now! This recipe is 100%...

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free)
• Sugar-Free & Oil-Free
• 100% Plant-Based (No tofu or mock meats!)
• Healthy Comfort Food
• Easy, Quick, Made in One Pot, and Budget-Friendly
• Kid-Friendly & Adult-Approved

What's Vegan Stroganoff Made Of?

• Mushrooms: Clearly, this is mushroom stroganoff for a reason! Mushrooms are super meaty and essentially flavorless, allowing them to soak up all the goodness from the Irish and creamy sauce you'll be making! I used Baby Portobello Mushrooms (Baby Bellas). You can use White Button Mushrooms or chop up larger Portobellos.
• Garlic + Shallot + Vegan Butter: Add some simple flavor with minced garlic and shallot! I love the lighter onion flavor of shallots and they work beautifully in this recipe. Sauteed along with the mushrooms with your go-to vegan butter!
• Vegan Sour Cream: You have two options here. You can make my quick "vegan sour cream" of just unsweetened plain non-dairy yogurt, like coconut, with lemon juice or white vinegar. You can also use canned unsweetened coconut cream instead of yogurt. I used the coconut cream from the can and it made such a deliciously creamy sauce! You can even use a store-bought vegan sour cream, like the Good Karma brand!
• Vegetable Stock + Gluten-Free Flour: The stock helps expand the sauce, thins it out, and adds more flavor! Then you'll need just some all-purpose gluten-free flour to keep the sauce creamy and held together. You want a balance here, not too thick, not too runny!
• Seasonings: Add some salt and black pepper, a touch of paprika! You can also add a teaspoon of dijon mustard. Play around this the amounts until your get your ideal flavor! Add some nice fresh parsley at the end too for a little green to your grey!

How To Make The Stroganoff

1. Slice up your mushrooms (unless you get pre-sliced!), shallot, and garlic. Saute them in a large skillet with the vegan butter until they begin to soften.
2. While that's all working in the pan, whisk together the stock, sour cream, flour, mustard, and spices until everything is frothy and fully combined (no flour lumps!).
3. Pour it over the sauteing mushrooms and let everything cook together until your vegan stroganoff thickens!

How To Serve Stroganoff

The three most common ways to serve your stroganoff are over pasta, rice, or mashed potatoes (similar to a gravy!) Let's get real though, everyone wants some gluten-free pasta! Since egg noodles are typically used, which are noodles that contain more egg than flour and are typically richer in taste, wide and long; we need a gluten-free and egg-free solution!

This "Lasagna Corte" pasta from Sam Mills is the only gluten-free and vegan pasta I've found that is closest to classic egg noodles! It's a "short" and cut lasagna. Tiny lasagna noodle that looks pretty darn close to an egg noodle! They are perfect and hardy enough to stand up to the rich mushroom stroganoff! However, it's a corn flour pasta, so if you can't do corn, feel free to use any pasta you'd like!

Additional Tips and FAQs

• Paprika is essential to stroganoff, but you have some awesome options to really amp up the flavor too! You can use a simple sweet plain paprika, smoked paprika, or make it spicy with hot paprika!
• Some people like to add Worcestershire sauce to their stroganoff. To add that umami flavor while still keeping this dish gluten-free, allergy-free, and vegan, you can add a splash of coconut aminos!
• Give it some more umami and savory "cheesiness" with a tablespoon of nutritional yeast, if desired!
• If you want to make this dish grain-free and paleo, you can try using a grain-free flour, like cassava, (don't use nut flour as this will not thicken the sauce. Nut flours are just ground nuts.) Serve it over potatoes to complete the modification!
• You can store leftover stroganoff in the fridge for 5 to 6 days and reheat it by simmering the rich sauce in a pan for best results.
• You can even freeze mushroom stroganoff for a hearty weeknight dinner in minutes! Just allow it to cool, freeze it flat in a freezer-safe bag or container and freeze for up to 5 months. Thaw in the fridge and reheat as needed.

Looking For More Vegan Comfort Food?

• Lightened-Up Penne alla Vodka
• Classic Gluten-Free Vegan Baked Ziti
• Easy Vegan Eggplant Parmesan
• Easy Lentil Shepherd's Pie
• Easy Slow Cooker Vegan Chili

Print

Hearty, delicious, and ready in minutes! Who knew stroganoff could be so easy when you make it plant-based? Give this recipe a pin, add it to your weeknight dinner menu and let me know when you made it!

So tell me:

+ Have you ever had (any type) of stroganoff before? No! Not until this recipe!

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: rebeccagf666

Pinterest: RebeccaGF666

Bloglovin’: Strength and Sunshine