Vegan Gluten Free Mushroom Stroganoff is a plant-based version of traditional Russian beef stroganoff. This savory, umami dish is a comforting and hearty weeknight meal. Ready in about 30 minutes!
My family used to make beef stroganoff quite often when I was a kid. I remember eating it on some cold winter evenings and feeling so warm and comforted.
This vegan version of beef stroganoff, aka mushroom stroganoff, gives those same feelings. This dish is so flavorful and hearty, you'll love enjoying it on a cold night!
Jump to:
Why I love this Vegan Gluten Free Mushroom Stroganoff
- Dietary needs - this stroganoff is are plant-based, gluten-free, dairy-free, oil-free, and sugar-free.
- Lots of flavor - mushrooms are packed full of umami flavor and they give this dish so much depth of flavor without any effort
- Ready in 30 minutes - this recipe is perfect for multitasking. Cook the pasta while you cook the mushrooms and your dish will be ready in just about 30 minutes
Ingredient Notes & Substitutions
- Pasta of Choice: beef stroganoff is usually served with egg noodles, but since egg noodles aren't vegan, use whatever pasta you like. I used a bean-based pasta for extra protein.
- Yellow or White Onion
- Mushrooms: I used a mix of shiitake and cremini. I recommend using creminis because they have a more intense flavor, but white button mushrooms will work just fine
- Garlic
- Fresh Thyme: if you don't have access to fresh thyme, use a pinch of dry thyme
- Paprika
- Dry White Wine: like pinot grigio
- Vegetable Stock: use a vegetable broth or stock that has no added sugar. I love the Kitchen Basics brand.
- Miso: miso is a fermented soy bean paste with a salty, briney, umami flavor. It adds a lot of depth to this dish and I highly recommend it. For a milder flavor use a white miso. Or for a bolder flavor use a red miso.
- Non-Dairy Greek Style Yogurt: my go-to brand for greek style yogurt is Kite Hill. Any non-dairy yogurt will work though.
- Chopped Parsley: for garnish
- Salt & Pepper
How to make Vegan Gluten Free Mushroom Stroganoff
Step 1. Cook your pasta according to the package directions.
Step 2. In a large pot, sauté the onion with a splash of the vegetable broth. Cook about 5 minutes.
Step 3. Add the mushrooms, garlic, thyme, paprika. Cook 8-10 minutes, until the mushrooms have reduced in size and are mostly cooked through.
Step 4. Deglaze with the wine. Add the vegetable stock, and miso. Let cook 5-7 minutes to thicken.
Step 5. Remove the pot from heat and stir in the yogurt.
Step 6. Serve with the cooked pasta. Garnish with parsley and season with salt and pepper to taste.
FAQ & Expert Tips
Yep, it's so easy. Cook just like you would using oil. Vegetables like onions have natural moisture that can prevent sticking. If you notice the onions starting to stick, add a splash of vegetable broth and continue cooking - you will only need a teaspoon or two of liquid.
Store your pasta mixed in with the stroganoff to keep your gf pasta fresh and soft
While the alcohol does cook off in this recipe, if you want to make this recipe completely alcohol free, simply omit the white wine and deglaze with the vegetable broth instead.
Recipe Prayer
Thank you God for this hearty dinner. Thank you for this comforting food to feed our families. Amen.
More mushroom recipes
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Gluten Free Mushroom Stroganoff
Ingredients
- 1 Pound Gluten Free Pasta of Choice
- 1 Small Yellow or White Onion thinly sliced
- 2 Pounds Mushrooms stemmed and sliced into ¼-inch pieces (I used shiitake & cremini)
- 4 Cloves Garlic minced
- 2 Sprigs Fresh Thyme + more for garnish
- ½ Teaspoon Paprika
- ½ Cup Dry White Wine
- 1 ½ Cups Vegetable Stock
- 1 Tablespoon Miso
- ½ Cup Non-Dairy Greek Style Yogurt
- Chopped Parsley for garnish
- Salt & Pepper to taste
Instructions
- Cook your pasta according to the package directions.
- In a large pot, sauté the onion with a splash of the vegetable broth. Cook about 5 minutes.
- Add the mushrooms, garlic, thyme, paprika. Cook 8-10 minutes, until the mushrooms have reduced in size and are mostly cooked through.
- Deglaze with the wine. Add the vegetable stock, and miso. Let cook 5-7 minutes to thicken.
- Remove the pot from heat and stir in the yogurt.
- Serve with the cooked pasta. Garnish with parsley and season with salt and pepper to taste.
Nutrition
Nutrition information is an estimate.
Comments
No Comments