Vegan Gluten Free Mushroom Stroganoff

Vegan Gluten Free Mushroom Stroganoff is a plant-based version of traditional Russian beef stroganoff. This savory, umami dish is a comforting and hearty weeknight meal. Ready in about 30 minutes!

Author:

Elizabeth | At Elizabeth's Table

Serves:

6

Prep:

10

minutes

Cook:

20

minutes

TOtal:

30

minutes

Ingredients

  • 1 Pound Gluten Free Pasta of Choice
  • 1 Small Yellow or White Onion, thinly sliced
  • 2 Pounds Mushrooms (I used shiitake, cremini), stemmed and sliced into ¼-inch pieces
  • 4 Cloves Garlic, minced
  • 2 Sprigs Fresh Thyme + more for garnish
  • 1/2 Teaspoon Paprika
  • 1/2 Cup Dry White Wine
  • 1 1/2 Cups Vegetable Stock
  • 1 Tablespoon Miso
  • 1/2 Cup Non-Dairy Greek Style Yogurt
  • Chopped Parsley, for garnish
  • Salt & Pepper, to taste

Instructions

  1. Cook your pasta according to the package directions.
  2. In a large pot, sauté the onion with a splash of the vegetable broth. Cook about 5 minutes.
  3. Add the mushrooms, garlic, thyme, paprika. Cook 8-10 minutes, until the mushrooms have reduced in size and are mostly cooked through.
  4. Deglaze with the wine. Add the vegetable stock, and miso. Let cook 5-7 minutes to thicken.
  5. Remove the pot from heat and stir in the yogurt.
  6. Serve with the cooked pasta. Garnish with parsley and season with salt and pepper to taste.