Many of us have fond memories of eating stroganoff when we were kids. This creamy, childhood favorite can easily be made vegan and gluten-free with just a couple of tweaks. We use mushrooms instead of beef. You can add chunks of baked tofu for protein, and/or a tablespoon of nutritional yeast. It all depends upon how hungry you are, as well as your specific protein needs.
Served over rice or quinoa, this meal is a winner! And it’s so easy to make that you and your family will be amazed. Everyone will beg for more! We are sure you’re going to love this dish as much as we do.
Vegan, Gluten-Free Mushroom Stroganoff
Get the Happy Gluten-Free Vegan Cookbook!
50 of our favorite recipes, all vegan, all gluten-free, instantly downloadable for just $9.97!
1 diced red onion
3 garlic cloves, minced
1 1/2 cups sliced mushrooms
1 tablespoon olive oil
4 tablespoons white wine (make sure it’s vegan)
1 tablespoon tamari
3/4 cups vegetable broth
3/4 cups full-fat coconut milk
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
pinch of red pepper flakes
1 tablespoon nutritional yeast (optional, but yummy)
sea salt and black pepper to taste
fresh Italian parsley for topping
gluten-free noodles, cooked rice or quinoa
1/2 block of tofu (optional — if you want tofu, just cut it into chunks, place the pieces in a large, lightly oiled baking pan, and bake at 400 degrees for 25 minutes until the tofu turns golden brown. Be sure to flip the pieces halfway through the baking process).
Chop the onion and mince the garlic. Heat some olive oil in a large frying pan and fry the onions and garlic at medium heat for about 8-10 minutes. You’ll love the aroma!
Add the mushrooms and continue frying for approximately 5 more minutes. The mushrooms should be slightly soft.
Pour in the vegetable broth, tamari, red pepper flakes, nutritional yeast (if desired), white wine, and spices. Simmer the mixture as you prepare your coconut milk and cornstarch mixture in a medium-sized bowl. Simply stir the coconut milk and cornstarch together until they’re smooth, creamy and thoroughly combined.
Pour the coconut milk mixture into the pan with the other ingredients and continue simmering for about 10 minutes until the mixture cooks down. If you opted for tofu, toss it into the pan a couple of minutes before you finish simmering.
Remove your stroganoff from the burner and serve it over brown rice, quinoa, or gluten free noodles. Garnish with chopped Italian parsley.
This yummy meal serves 3-4 guests, depending upon how hungry they are. Refrigerate any leftovers in an airtight container and reheat later on your stovetop or in your microwave. They’ll keep well for 2-3 days.
This dish is a winner! We love it, and are sure you’ll agree. It’s hearty and will keep you full for hours. Dig in!
Like this recipe? Please let us know by supporting this free, reader-supported resource.
Get Our Happy Gluten-Free Vegan cookbook!
50 of our favorite vegan, gluten-free recipes at your fingertips!
Check it out here, or download it now!:
Note: Some links on this site are partner links. That means that The Happy Gluten-Free Vegan will earn a commission, at no extra charge to you, if you purchase through our partner link. This helps keep our site free for everybody. Thank you for your support!