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!
- Prep Time: 2 Minutes
- Cook Time: 18 Minutes
- Total Time: 20 minutes
- Yield: 6 Servings 1x
- Category: Main
- Method: Stove Top
- Cuisine: Russian
Ingredients
Scale
- 16 oz Sliced Baby Portabello Mushrooms
- 1/2 Cup Diced Shallot
- 1 Tsp Minced Garlic
- 2 TB Vegan/Allergy-Free Butter
- 1 Cup Low Sodium Vegetable Broth
- 1/2 Cup Vegan Sour Cream*
- 2 TB Gluten-Free All-Purpose Flour
- 1 Tsp Dijon Mustard
- 1/2 Tsp Paprika (plus more taste and finish, optional)
- Salt and Black Pepper (to taste)
To Serve:
- 12 oz Gluten-Free "Lasagne Corte" Noodles
- Fresh Chopped Parsley
Instructions
- In a large skillet or pot, heat the butter until melted before adding the sliced mushrooms, shallot, and garlic. Saute, over medium-low heat, for 6-8 minutes until the mushrooms soften.
- In a bowl, whisk together the veggie stock, vegan sour cream, gluten-free flour, dijon, and seasonings until there are no lumps.
- Pour the liquid mixture over the sauteing mushrooms and continue cooking until the stroganoff thickens, about 10 minutes. Remove from heat once you get the consistency you want.
- While the stroganoff is cooking on the stove you can prepare the pasta (if using).
- Boil the gluten-free pasta according to package directions, drain and set aside.
- Serve the mushroom stroganoff over the gluten-free pasta and finish with fresh chopped parsley, if desired.
Notes
- Vegan Sour Cream: You can make homemade vegan sour cream by combining 1/2 cup plain unsweetened non-dairy yogurt mixed with 1 tsp of white vinegar or lemon juice. You can also use unsweetened canned coconut cream in place of the yogurt, or you can simply use store-bought sour cream.
- 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.
- Freeze the stroganoff after it has cooled, then, 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.
- You can make this dish grain-free and paleo by using grain-free flour to thicken the sauce (do not use a nut "flour").
- You can serve the stroganoff over mashed potatoes or rice.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/vegan-mushroom-stroganoff/
