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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
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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 chopped 
  • 6 cloves garlic, finely chopped
  • 20 oz (600 g) mixed mushrooms, sliced into even-sized pieces (I used equal amounts of chestnut and portobello)
  • ½ cup (120 ml) white wine (optional, ideally vegan)
  • 1¼ 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

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.

Notes

Mushrooms: 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. 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). 
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.  
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! 
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. 
Plant-based crème fraiche or cream: 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.  
Serving suggestion: Boiled rice, egg-free tagliatelle/pappardelle, or these creamy vegan mashed potatoes. 
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.
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* 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
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