Vegan Mushroom Stroganoff with GF Pasta
Description
I love stroganoff, and this recipe features a great dairy-free, meat-free, and gluten-free version you will love. It’s packed with savory flavors and perfect for a quick, wholesome meal and the ultimate comfort food.
Our pasta recipe is available here! But first, some history:
The first documented stroganoff recipe appeared in Elena Molokhovets' renowned cookbook, A Gift to Young Housewives, published in 1861! The original version featured sautéed beef cubes, seasoned with mustard, and finished with a creamy sour cream sauce.
During the middle of the 20th century in the United States, the dish was adapted to include egg noodles and condensed soup for convenience, becoming a household staple.
Some Scandinavian versions often this dish feature meatballs or seafood, and Brazilian stroganoff incorporates tomato-based sauces, which sounds fun to try.
Do you have a favorite stroganoff recipe? We would love to hear about it!
Ingredients
Instructions
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Heat the olive oil in a large, heavy-bottomed skillet over medium heat.
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Add the onion, garlic, and mushrooms. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are softened and slightly browned.
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Add the Dijon mustard, sweet paprika, tamari, coconut milk, nutritional yeast, thyme leaves, vegetable broth, cornstarch slurry (cornstarch mixed with water), and salt. Stir well to combine.
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Reduce the heat to low, and allow the sauce to gently simmer for about 15 minutes, or until it thickens to your desired consistency. Stir occasionally, to prevent sticking.
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While the sauce is simmering, cook the gluten-free pasta in salted boiling water according to the package instructions, or until it is cooked to your liking. Drain the pasta and set aside.
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Add the cooked pasta to the skillet with the sauce. Toss well to ensure the pasta is fully coated in the creamy mushroom sauce.
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Serve immediately, garnished with fresh parsley and a sprinkle of freshly cracked black pepper. Enjoy!
Note
Feel free to use any combination of mushrooms here, including cremini, button, shiitake, or oyster mushrooms for added flavor and texture.
If you'd like to avoid coconut milk, substitute it with a dairy-free cream alternative, thickened yogurt, or even heavy cream if you prefer!
