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A bowl of vegan mushroom stroganoff served over gluten free pasta.

Vegan Gluten Free Mushroom Stroganoff

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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!
Course Main Course
Cuisine American, Russian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 348
Author Elizabeth

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

Calories: 348kcal | Carbohydrates: 65g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Sodium: 392mg | Potassium: 568mg | Fiber: 4g | Sugar: 5g | Vitamin A: 226IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 2mg