Mushroom Stroganoff – Vegan and Gluten-free

Mushroom Stroganoff – Vegan and Gluten-free
I used to love mushroom stroganoff. Of course I loved anything that involved gluten and dairy (can you guess what foods I’m sensitive to? LOL!), and pasta was a particularly favorite version of gluten. Therefore mushroom stroganoff definitely fit all the categories: noodles covered in creamy, mushroom goodness with a dollop of sour cream, as if it needed more dairy! Once you change your diet as radically as I changed mine, there’s definitely certain foods and dishes you feel you’ll never see again. I don’t know why I never even thought to create my own version, but recently when my husband said he was craving cream of mushroom soup, I realized it would be pretty easy to make plant-based. It came out great, which reminds me I need to put up that recipe as well. While in the midst of creating the recipe the “soup” was very thick. Before I thinned it out I tasted it and the flavor reminded me of my old favorite, mushroom stroganoff. I was committed to the soup at that moment, but I decided that I would take the foundation of the soup and see if I could recreate stroganoff. My family loved it and I hope you will too. The extra sour cream that is part of traditional stroganoff was created through a synthesis of about 3 or 4 different recipes I viewed online, plus my own input. That recipe is just below.
Let me know how you enjoy this and if you come up with any variations you enjoy.
Buon Appetito!
5 from 1 vote
Prep Time 30 mins
Course Main Course

Ingredients
  

  • 1 box gluten-free noodles or rotini pasta – may favorite is Jovial pasta. I wouldn’t use a spaghetti; the sauce would be too heavy for it.
  • 1 large organic shallot or 2 small- finely minced
  • 2 cloves organic garlic – minced
  • 3 cups of chopped organic crimini mushrooms – or your favorite organic mushrooms
  • 1 Tbs organic avocado oil
  • 2 Tbs white wine optional – all the alcohol gets cooked off; it just adds some flavor to the mushrooms
  • 1/4 tsp of organic oregano
  • 3/4 tsp of organic thyme
  • 1 32 oz box of organic vegetable broth – you may not use the full amount.
  • 1 cup organic raw cashews
  • Salt and pepper to taste
  • Dr Vikki’s vegan sour cream – see recipe here

Instructions
 

  • Put a large pot of water on to boil. Add about 2 tablespoons of salt to the water.
  • While waiting for the water to boil, chop your mushrooms, shallots and garlic.
  • Put the oil in a large saute pan and heat on medium. Once warm, add the shallots and cook about 3 minutes until softened.
  • Raise the heat to medium-high and add the mushrooms. Heat needs to be fairly high under mushrooms to pull the water out from them and brown them.
  • Add the herbs plus the white wine, if you’re using at this point.
  • Your water should be boiling; add the pasta and make sure you don’t overcook it.
  • Once the mushrooms have been cooking about 4 minutes and are getting browned, add the garlic for an additional minute of two. Be careful not to burn the garlic. If anything is starting to get too brown, use a splash of vegetable broth to prevent any burning or sticking.
  • Take 3/4 of the cooked mushrooms and place in a high speed blender with 2 cups of the vegetable broth and cashews. The broth is not heated so no worries about blending a hot liquid.
  • Blend on high, adding more veggie broth as needed until smooth and the desired thickness. The sauce should be fairly thick and very creamy.
  • Add salt and pepper to taste.
  • Place the sauce back into the original saute pan to heat.
  • The pasta should be done about this time. Strain it and add it to the heated sauce.
  • Top with a dollop of sour cream and serve immediately.
Keyword glutenfree pasta
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