Creamy Vegan Mushroom Stroganoff (Gluten-Free)

This gluten-free vegan mushroom stroganoff is an absolute delight. It perfectly replicates the creaminess, tang, and rich umami flavours of a traditional recipe, yet it's lower in calories and completely dairy-free.

I played around with this recipe in a few different ways and I'm delighted with the final result. If you're not fussed about this being gluten-free, you'll find a wealth of tips and variations to tailor it as you see fit.

For more indulgent vegan dinner ideas, check out this creamy jackfruit curry and smoked tofu risotto with lemon and basil.

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What is stroganoff?

Stroganoff (or stroganov) is a Russian dish made with beef strips cooked in a creamy sauce. Traditional recipes use smetana for the sauce – a type of sour cream found across Central and Eastern Europe.

The dish is thought to have been named after the historically influential Stroganov family, and can now be found across the globe in a number of variants.

How to make stroganoff vegan

When it comes to veganising stroganoff, there are two things you want to do:

1. Replicate the rich umami flavours from the beef
2. Replicate the sourness and creaminess of the traditional smetana

This recipe uses tamari/soy sauce and nutritional yeast to achieve the umami flavours, not to mention the meaty mushrooms themselves. Coconut milk provides the dairy-free creaminess, while the white wine, cider vinegar, and mustard help to add some sourness and tang.

You could also use plant-based crème fraiche or cream for the sauce, but it doesn't tend to have a very strong flavour and you'd need quite a lot to get the desired amount. The coconut milk might sound like a strange ingredient at first, but it works a treat here.

How to make stroganoff gluten-free

This recipe uses two tablespoons of gluten-free plain white flour to help thicken the sauce, but you could also use cornstarch (see recipe notes). If it doesn't need to be gluten-free, just use regular plain flour.

If you need to ensure that the recipe is 100% gluten-free, be sure to use tamari (a gluten-free variant of soy sauce) and a veg stock that is certified or labelled as such.

Is vegan stroganoff healthy?

Edible mushrooms are virtually fat-free, low in calories, and contain varying degrees of protein and fibre. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.

The coconut milk in this dairy-free recipe gives the sauce its nice creamy texture. If you aren't concerned about the fat content and want to make the dish as creamy as possible, by all means use full-fat coconut milk.

Which mushrooms to use?

I’ve used a mix of chestnut (or cremini) and portobello mushrooms in this recipe, but you could use other common varieties such as closed cup or button mushrooms (these are all just variants of the same agaricus bisporus family).

Meaty oyster mushrooms would also be great in a stroganoff, as well as any fresh wild mushrooms you might happen to have. For more vegan mushroom recipes, see this creamy mushroom pasta and these grilled king oyster mushroom steaks.

How to make creamy vegan mushroom stroganoff

Heat the plant-based butter or oil in a large pan on medium heat. Add the onion and stir occasionally for around five minutes or until it starts to soften. Once soft, add the garlic and cook for another couple of minutes.

Next, stir in the sliced mushrooms and cook for five minutes or until lightly browned and tender. There will be a fair amount of water in this amount of mushrooms, so I'd suggest turning up the heat to cook it all off.

Meanwhile, whisk together the veg stock and flour in a jug or bowl. Combine well to make sure there are no lumps.

Once the mushrooms are tender and most of the water has cooked off, pour in the white wine and reduce for a couple of minutes (still on high heat).

After a couple of minutes, stir in the stock/flour mix, cider vinegar, tamari/soy sauce, mustard, nutritional yeast, bay leaves, salt, and pepper. Stir well, bring to a simmer, and reduce the heat if you previously increased it.

Once the sauce has reached a gentle simmer, add in the coconut milk and continue to simmer over a low heat for 8-10 minutes. Once cooked, the sauce should be thick and creamy. If it seems too thick, add a little water and cook for another couple of minutes. Adjust the seasoning and serve.

Serving suggestions

• Boiled rice
• Ultimate vegan mashed potatoes
• Egg-free pasta (long, wide varieties such as tagliatelle or pappardelle are best)
• Sweet potato mash with lime
• Shoe string fries or crispy potato straws (considered the traditional side dish in Russia)
• Vegan parmesan
• Chopped fresh parsley or chives

Recipe FAQ

Variations and tips

• Cornstarch: If you don't have gluten-free plain flour, you could swap the two tablespoons of this for just over one tablespoon of cornstarch.
• Dijon mustard: Since Dijon mustard is traditionally made with white wine, it’s not always strictly vegan. That being said, I’ve seen several varieties around that are labelled vegan. You can swap this out for wholegrain mustard.
• Cider vinegar: If swapping this for white wine vinegar, just be aware that it isn’t always strictly vegan. Vegan alcohol is a bit of a grey area for people, so don’t worry if it doesn’t bother you!

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Smoky Mushroom & Red Lentil Pâté
• Lemony Butter Bean Stew
• Creamy Mushroom and Leek Tagliatelle
• Vegan Mushroom and Tarragon Soup
• Creamy Vegan Risotto
• Vegan Butternut Squash Risotto
• Vegan Cauliflower Cheese Soup
• Ultimate Vegan Haggis

You can also check out my full list of vegan mains.

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