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    Home Β» Recipes Β» Creamy Vegan Mushroom Stroganoff (Gluten-Free)

    Creamy Vegan Mushroom Stroganoff (Gluten-Free)

    Mar 18, 2021 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 20 Comments

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    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.

    Gluten-Free Vegan Mushroom Stroganoff

    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 these recipes for creamy jackfruit curry, spiced mushroom biryani, and smoked tofu risotto with lemon and basil.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    What is stroganoff?

    Dairy-Free Mushroom Stroganoff with Rice and Parsley

    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

    Gluten-Free Vegan Mushroom Stroganoff Close-Up

    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?

    Fresh Cremini Mushrooms

    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

    Vegan Mushroom Stroganoff Ingredients

    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.

    Mushrooms, Onions, and Garlic Frying in Pan

    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.

    Creamy Vegan Mushroom Stroganoff Cooking

    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

    • Mashed potatoes
    • Boiled rice
    • Neeps (mashed swede)
    • 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
    Dairy-Free Gluten-Free Mushroom Stroganoff with Rice

    Recipe FAQ

    Is this recipe gluten-free?

    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.

    How can I make this dish meatier?

    This dish is great with mushrooms as the star of the show, but you could also include any plant-based meat substitutes you like (if necessary, be sure to check that these are gluten-free).

    How long will this keep in the fridge?

    You can store this mushroom stroganoff in the fridge for up to four days. Simply reheat in the microwave or in a pan with a splash of water to loosen it up.

    Can I freeze it?

    You can freeze the mushroom stroganoff in sealed containers or resealable bags for up to six months. Just bear in mind that coconut milk can separate slightly when thawed, and so it may look a little grainy. Defrost thoroughly before reheating in the microwave or in a pan with a splash of water.

    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!

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Smoky Mushroom & Red Lentil PΓ’tΓ©
    • Lemony Butter Bean Stew
    • Mushroom Biryani
    • 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.

    Full recipe

    Gluten-Free Vegan Mushroom Stroganoff

    Vegan Mushroom Stroganoff (Creamy + Gluten-Free)

    The Pesky Vegan
    This gluten-free vegan mushroom stroganoff is an absolute delight. It perfectly replicates the creaminess, tang, and rich umami flavours of a traditional recipe.
    5 from 9 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine Gluten-free, Vegan
    Servings 4
    Calories 244 kcal

    Ingredients
     

    • 1 tablespoon plant-based butter or olive oil
    • 1 large onion, finely choppedΒ 
    • 6 cloves garlic, finely chopped
    • 20 oz (600 g) mixed mushrooms, sliced into even-sized pieces (I used equal amounts of chestnut and portobello)
    • Β½ cup (120 ml) white wine (optional, ideally vegan)
    • 1ΒΌ cups (300 ml) veg stock
    • 2 tablespoons gluten-free plain flour (or regular plain flour)
    • 1 tablespoon cider vinegar
    • 2 tablespoons tamari or soy sauce
    • 2 teaspoons vegan Dijon mustard (see notes)
    • 4 tablespoons nutritional yeast
    • 2 bay leaves
    • Salt and pepper to taste
    • 14 oz (400 ml) tin coconut milk (light or full-fat)
    • Chopped fresh parsley or chives, to serve
    Prevent your screen from going dark

    Instructions
     

    • 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 with your choice of side and chopped fresh parsley. I like it with boiled rice, but you could also have it with pasta (long, wide varieties such as tagliatelle or pappardelle) or mashed potatoes.
    Rate this recipe πŸ‘‡

    Notes

    Mushrooms:Β I’ve used a mix of chestnut (or cremini) and portobello mushrooms, but you could use other common varieties such as closed cup or button mushrooms.Β Meaty oyster mushrooms would also be great in a stroganoff, as well as any fresh wild mushrooms you might happen to have.
    Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such, as well as tamari or a GF soy sauce (tamari is a variant of soy sauce that’s usually gluten-free).Β 
    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.
    Add some cheese: If you want to add some cheesy nuttiness to your stroganoff, try out this easy Four-Ingredient Vegan Parmesan.Β Β 
    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.Β Vegan alcohol is a bit of a grey area for people, so don’t worry if it doesn’t bother you!Β 
    Make it meatier: This dish is great with mushrooms as the star of the show, but you could also include any plant-based meat substitutes you like.Β 
    Plant-based crΓ¨me fraiche or cream: You could also use plant-based crΓ¨me 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.Β Β 
    Serving suggestion: Boiled rice, egg-free tagliatelle/pappardelle, or these creamy vegan mashed potatoes.Β 
    Storage: You can store this stroganoff in the fridge for up to four days or freeze for up to six months. Just bear in mind that coconut milk can separate slightly when thawed, and so it may look a little grainy.
    If you liked this recipe, you might also enjoy:
    • Smoky Mushroom & Red Lentil PΓ’tΓ©
    • King Oyster Mushroom Steaks
    • Creamy Mushroom and Leek Tagliatelle
    • Vegan Cream of Mushroom Soup
    • Creamy Vegan Risotto
    • Vegan Butternut Squash Risotto
    • Vegan Cauliflower Cheese Soup
    • Ultimate Vegan Haggis
    Β 
    * The nutrition info below is for one serving of the stroganoff, based on a total of four servings (using light coconut milk).

    Nutrition

    Calories: 244kcalCarbohydrates: 21gProtein: 10gFat: 11gSaturated Fat: 7gSodium: 926mgPotassium: 726mgFiber: 4gSugar: 5gVitamin A: 160IUVitamin C: 7mgCalcium: 22mgIron: 2mg
    Nutrition Facts
    Vegan Mushroom Stroganoff (Creamy + Gluten-Free)
    Amount Per Serving
    Calories 244 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 7g44%
    Sodium 926mg40%
    Potassium 726mg21%
    Carbohydrates 21g7%
    Fiber 4g17%
    Sugar 5g6%
    Protein 10g20%
    Vitamin A 160IU3%
    Vitamin C 7mg8%
    Calcium 22mg2%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword gluten-free stroganoff, mushrooms, quick vegan dinner
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over Β£60. I may earn a small commission on purchases made through the link above.

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    Comments

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      Recipe Rating




    1. Jo Duffy

      March 19, 2024 at 12:46 pm

      5 stars
      Easy to prepare and cook and absolutely delicious to the taste buds. This is a keeper of a recipe.
      I added some chickpea miso for more unami flavour
      Thank you

      Reply
      • The Pesky Vegan

        March 25, 2024 at 12:09 pm

        Sounds good, thanks very much for the review!

        Reply
    2. Stephen Kurmann

      April 11, 2023 at 9:37 pm

      5 stars
      I loved the taste and texture of this recipe. I couldn’t leave the leftovers alone. Thank you.

      Reply
      • The Pesky Vegan

        April 13, 2023 at 7:56 am

        Glad you enjoyed it, thanks very much for the review!

        Reply
        • Marina

          February 23, 2024 at 10:59 am

          5 stars
          Love at first smell! I couldn't imagine the result before cooking it

          Reply
          • The Pesky Vegan

            February 28, 2024 at 7:54 pm

            Glad you enjoyed, cheers!

            Reply
    3. peter

      June 17, 2022 at 10:07 am

      5 stars
      This was absolutely delicious, haven't had stroganoff for years, ever since I became Vegan. Just loved the flavours

      Reply
      • The Pesky Vegan

        June 17, 2022 at 5:38 pm

        Glad to hear you enjoyed it, thanks for the review!

        Reply
    4. Susanna

      February 21, 2021 at 6:34 pm

      5 stars
      So savory & delicious! We have a variety of mushrooms available in my area (chestnut, oyster, cremini) so I used these. Will definitely keep this recipe & make it again!

      Reply
      • The Pesky Vegan

        February 22, 2021 at 8:05 pm

        Thanks for the review - sounds like a great mix of shrooms!

        Reply
    5. June Pitts

      February 19, 2021 at 10:27 am

      Thank you for this receipt Alistair,
      Really tasty. I used half of stated quantity of N. Yeast. I found that quite enough. My other half said 8 out of 10. I would say 9 1/2 out of 10. Keep up the good work, it’s appreciated.
      By the way, I was veggie when I met my beloved, he wasn’t. Without my asking he never ate meat when with me. It impressed me, I married him, now we have a happy veggie / vegan household.
      June and Jeremy

      Reply
      • The Pesky Vegan

        February 19, 2021 at 11:36 am

        Hi June, glad to hear you enjoyed the recipe and it sounds like a great journey you've been on together!

        Reply
    6. Craig

      February 16, 2021 at 7:13 pm

      5 stars
      Made this, tonight. Really excellent. Made enough for two adults and four kids. After cooking I took the kids portions out to blend it a bit to remove any incriminating evidence of mushrooms and leave their judgement to taste only. Served with brown rice (and a little steak-sorry, the kids aren't vegan πŸ˜‚) ANYWAY, kids absolutely loved it.

      The adult portions non blended and sans steak were brilliant and served with zucchini noodles. 5 star.

      Reply
      • The Pesky Vegan

        February 16, 2021 at 11:02 pm

        Cheers for the review - good effort with the additional blending step to win approval from the anti-shroom brigade!

        Reply
    7. Vicky

      October 04, 2020 at 1:50 pm

      5 stars
      Really satisfying food - loved this!

      Reply
      • The Pesky Vegan

        October 08, 2020 at 10:16 am

        Agreed - cheers for the review!

        Reply
    8. Sarah

      July 08, 2020 at 3:42 pm

      5 stars
      Loved this, thanks for the recipe!

      Reply
      • The Pesky Vegan

        July 08, 2020 at 3:44 pm

        Glad you enjoyed, thanks for leaving a review!

        Reply
    9. Paul

      June 24, 2020 at 8:37 am

      5 stars
      Epic flavours, as always!

      Reply
      • The Pesky Vegan

        June 24, 2020 at 8:49 am

        Cheers Paul, glad you enjoyed!

        Reply

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