Hearty mushrooms and a thick cream sauce slathers gluten-free (or not!) noodles. Warm, comforting and rich, this is a wonderful update on a classic meal. Peppery, creamy and oh-so-fulfilling! This Vegan & Gluten-free Mushroom Stroganoff is free of: gluten, dairy, egg, soy, peanut & tree nuts. It’s also top-8-free too! And, did I mention it’s done in under 30 minutes?
I loved, Loved, LOVED beef stroganoff growing up. And, since my son can’t have beef, dairy, egg, or wheat–we haven’t had it in years. And, it’s not like it’s a popular dish you can get at a restaurant. I’d order it if I could–but it’s not like pizza where you can have knock offs wherever you go.
So, sadly–it’s probably been 5, if not almost 6 years since I’ve had its creamy goodness.
We do a decent amount of vegan dinners simply because I like to go meat-less (less money, better for the environment, quicker…etc.) here and there, and since my son can’t do eggs or dairy vegan fits the bill nicely. So–we’ve done a lot of mushrooms in the past–I don’t know why on earth I didn’t think of subbing out the typical beef for mushrooms. They’re so meaty, hearty and have such a similar texture! And, they don’t take as long to cook and they’re SOOO much more inexpensive.
If you don’t need to be gluten-free, feel free to sub out gluten-free noodles for the typical egg noodle. But honestly, this cream sauce is so divine, I doubt you’ll even notice there is anything underneath it.
My husband is your classic male–he doesn’t love when I do meatless, and he especially doesn’t love mushrooms. He’ll be polite and have a few, but in doing dishes I always see a ton of mushrooms pushed to one side (do I have three children…or four?? haha). So, I about fell out of my chair when he said how much he enjoyed it, went back for seconds and BEAT me to the leftovers–as in cleaned the container. WHAT??? He was even excited when I made it again so I could take photos. I’ll just start patting myself on the back now…maybe even add a slow clap.
The only thing my husband and I disagreed on was how much pepper to put. I think stroganoff should be quite peppery, especially if you were used to doing like a heavily salt-and-peppered steak. But, he feels this has a little much. I put in the recipe how much I like, but perhaps you can do a half of that and start adding more and tasting as you go.
This honestly doesn’t take more than 20 minutes. I think it takes longer to boil the water and the noodles than it does to put together this heavenly sauce. This Vegan & Gluten-free Mushroom Stroganoff is wonderfully quick so it’s perfect for busy weeknights, or a night when you need a little comfort, nostalgic food. Enjoy!
Vegan & Gluten-free Mushroom Stroganoff (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)
Hearty mushrooms and a thick cream sauce slathers gluten-free (or not!) noodles. Warm, comforting and rich, this is a wonderful update on a classic meal. Peppery, creamy and oh-so-fulfilling! This Vegan & Gluten-free Mushroom Stroganoff is free of: gluten, dairy, egg, soy, peanut & tree nuts. It's also top-8-free too! And, did I mention it's done in under 30 minutes?
Ingredients
- 8-10 oz. gluten-free noodles
- 2 Tablespoons olive oil
- 1/3 cup red onion, diced finely
- 2-3 cloves of garlic
- 8 ounces sliced mushrooms
- 3 Tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 and 1/2 cups water
- 3 teaspoons of url href="http://amzn.to/2zxsqYq" target="_blank"]chicken bouillon[/url (make sure it's wheat free! and do a vegan broth base
- 1/2 a container (4 oz) of dairy-free cream cheese (Tofutti is made of soy, but we can have soy so we use that. If you need a soy-free version check out daiya).
- chives, or the tops of green onions for garnish
Instructions
- Heat the olive oil in a saute pan over medium heat. Add the red onion and soften for 1-2 minutes. Add the garlic and heat until fragrant. Add the mushrooms and cook until they're soft and brown. Add the cornstarch and stir until the vegetables are coated. Add the water, salt, pepper and bouillon. Using a flat whisk, stir until everything is combined and you've scraped the bottom of the pan for any remaining bits. Add the cream cheese and stir until smooth. Allow the sauce to thicken and simmer for about 5 minutes.
- Serve over cooked gluten-free noodles (follow package directions) and garnish with chives or freshly chopped green onions.
- The sauce keeps well in an air-tight container for 1-2 days. Store separately from the pasta.
Notes
Adapted from the very talented: Gluten-free Palate's Gluten-free Vegan Mushroom Stroganoff
Want more awesome gluten free recipes from Chrystal? Check out her:
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! ALSO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS!
Looking for other gluten-free vegan recipes? Check these out:
Roasted Cauliflower Pasta Salad
Allergy-friendly Tuscan Pasta Salad
Basil, Lemon & Avocado Creamy Pasta
Joelle
Do you have a suggestion for substitution if you don’t have the vegan bouillon? Or don’t need it to be vegan? Could you use beef bouillon? Thank you! Looking forward to giving it a try!
Megan Lavin
Hi Joelle! Yes, if you don’t need it to be vegan, beef broth would be fabulous in this. Stay tuned! I have a gluten and dairy free beef stroganoff recipe coming soon too, if you can do meat.
Jessica Stack
This recipe… WOW!!! My husband has celiac and my kids have a metabolic condition that means they have to eat low-protein meals. This recipe is lick-the-bowl amazing and it worked for everyone in my family (allergy/metabolic mamas, can I get an “amen”????). I let my daughter taste this when it was done; she came back into the kitchen afterward and said “can I have a bowl of that sauce?”. Cue can-can. Thank you for this incredible recipe. If I knew where you lived, I would send you flowers. Can’t wait to try more of your recipes. Also, it actually did only take me 20 mins… this never happens! Bless you.
Megan Lavin
Oh yay! I’m so glad to hear your whole family liked it. Yes, it’s one of my favs too. Can’t beat that it comes together quickly too! Thanks for letting me know! 🙂
Stephanie
I was skeptical at first but this recipe blew me away! The depth of flavor was perfect. I’ll make this over and over. My son with allergies scarfed this down!
allergyawesomeness@gmail.com
Hooray! I’m glad we made you a believer. I appreciate your comments. And, I’m extra happy to hear an allergy kiddo enjoyed it too.
Sharon @ What The Fork
This sounds really delicious! Shared it on my Facebook page 🙂
allergyawesomeness@gmail.com
Thanks for the share–I appreciate it!
Amanda
This is a mushroom lover’s dream. I love the creaminess without the dairy.
allergyawesomeness@gmail.com
Thanks! I used to hate mushrooms growing up, boy am I glad I came around!
Nicole
This looks amazing Megan! This is being pinned and made soon.
allergyawesomeness@gmail.com
Thanks Nicole. Bon Appetit!
Alisa
You really deliver on that allergy awesomeness claim. That sauce looks incredible! I have some dairy-free cream cheese in the fridge waiting to be used up, too.
allergyawesomeness@gmail.com
Well thank you! One can’t have a title they don’t deliver on. Go grab that that cream cheese girl! 🙂
Kristina
I love this kind of dish, especially with the cooler days we’ve been having!
allergyawesomeness@gmail.com
Yes cooler weather totally triggers me to make comfort food!
Kelly
Love the creamy sauce without the dairy! And I agree, lots of pepper is delish!
allergyawesomeness@gmail.com
Thank you for agreeing! Pepper lovers unite!
Chrystal
It looks so thick and creamy! Love it!
allergyawesomeness@gmail.com
Thanks so much Chrystal! I’m a cream cheese addict!