Makes About 6 servings
Prep Time: 40 min
Ditch the dairy and the gluten with this vegan mushroom stroganoff recipe. I call it farmer’s market stroganoff because there are some fantastic farmer’s markets in our area in North Carolina. It is a great way to get locally grown, fresh produce as well as support our local farmers. A staple at the few I have been to is a local mushroom grower.
During our latest visit to the farmer’s market, the mushroom growers had a beautiful box of mixed mushrooms. I thought they would be perfect for making vegan mushroom stroganoff. While differing types of mushrooms vary in the degree of nutrients they contain, they all are rich in selenium and B vitamins. This article outlines not only the nutritional content of mushroom but also storage suggestions as well.
Many types of mushrooms have a thick hearty texture that can liken to meat. They are flavorful and versatile and happen to cook up in this vegan mushroom stroganoff beautifully. This recipe will feed a family of four. Serve it with some veggies and/or salad. You can also add a little vegan parmesan cheese to this recipe. Follow Your Heart has an excellent shredded vegan parmesan. It has a great taste and texture and tastes fantastic. You should also try Violife parmesan. It comes in a block and you shred it as you would with traditional dairy parmesan cheese.
Ingredients Needed for Vegan Mushroom Stroganoff
- 1 pound mixed mushrooms, stems removed and sliced (if you prefer a particular mushroom to a variety, by all means use the ones you like!)
- 1/2 large onion, diced
- 2-3 cloves of garlic, minced
- 1 cup of vegetable broth
- 1/2 cup white wine or white cooking wine
- A splash of vegan Worcestershire sauce
- 1 TBS Dijon mustard
- 1/2 cup coconut milk or coconut cream
- 1 TBS coconut oil
- 1-2 tablespoon gluten free flour (Bob’s Red Mills is a good choice)
- Smoked paprika, sprinkled liberally
- Roughly chopped flat leaf parsley, to garnish
- 1 lb of gluten free pasta or noodles of choice
How to Prepare Vegan Mushroom Stroganoff
- In a large sauce pan over medium-high heat, heat the coconut oil until melted and swished to coat the bottom of the pan.
- Add the onion and garlic, sauté until fragrant, anywhere from 5-10 minutes. If you need more liquid in the pan during this process, add 1/4 cup of water at a time. This way you limit the oil you are adding to your dish.
- Season with salt.
- While the onions and garlic are sautéing, cut up the mushrooms into bite sized pieces
- Add the mushrooms to the onions and garlic and sauté until the mushrooms brown a bit. They will release a good amount of liquid while they sauté.
- During this process, prepare the gluten free pasta according to package instructions
- Add the white wine to the mushroom sauté, scraping the bottom of the pan to mix it all well together.
- Add the Dijon mustard and vegan Worcestershire sauce.
- Let the mixture sauté a bit more allowing the mixture to reduce down, continuing to scrape down the bottom of the pan from time to time.
- Add the 1-2 TBS of gluten flour over the mushrooms.
- Stir the mushrooms until the flour has been incorporated into the sauté.
- Slowly add vegetable broth, only adding as much veggie broth as you feel would create the thickness of your liking.
- Allow mixture to thicken.
- Add the coconut milk or cream and paprika and stir until fully incorporated.
- Mix your pasta into the mushroom mixture. Stir well to coat the pasta well.
- Garnish with parsley and more paprika.
- Serve immediately.
For more delicious vegan, gluten free, refined sugar free recipes, check out our recipe section on HealthTastesGood.com