Description
This Vegan Mushroom Stroganoff is a creamy, comforting dish made with sautéed mushrooms and onions, simmered in a flavorful coconut milk and vegetable broth sauce. It’s a perfect gluten-free and vegan alternative to the classic stroganoff, served over gluten-free pasta for a delicious and hearty meal that can be ready in just 30 minutes.
Ingredients
Scale
Mushroom Stroganoff
- 12 oz mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup coconut milk
- 2 tbsp gluten-free soy sauce
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Pasta
- 8 oz gluten-free pasta
Instructions
- Cook pasta: Prepare the gluten-free pasta according to the package instructions until al dente, then drain and set aside.
- Sauté aromatics: Heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and the onion becomes translucent.
- Cook mushrooms: Add the sliced mushrooms to the pan and cook until they soften and release their moisture, about 5-7 minutes.
- Add liquids and seasonings: Stir in the vegetable broth, coconut milk, and gluten-free soy sauce. Add thyme along with salt and pepper to taste.
- Simmer the sauce: Allow the mixture to simmer gently for 10 minutes, letting the flavors meld and the sauce thicken slightly.
- Combine and serve: Toss the cooked gluten-free pasta with the mushroom stroganoff sauce until well coated. Serve hot and enjoy this creamy vegan dish.
Notes
- Use a variety of mushrooms (cremini, shiitake, or button) for more depth of flavor.
- Adjust the amount of soy sauce based on your preferred saltiness.
- For extra creaminess, add a splash more coconut milk or a dollop of vegan sour cream.
- Serve with fresh parsley or chives for garnish.
- Ensure the soy sauce and pasta are certified gluten-free to maintain the recipe’s gluten-free status.
