Meatless Friday: Vegan Gluten-Free Mushroom Stroganoff

Elizabeth Varga shares a meatless and gluten-free variation on an old favorite comfort food. Download our printable recipe card!

My family used to make beef stroganoff quite often when I was a kid. I remember eating it on some cold winter evenings and feeling so warm and comforted.

This vegan version of beef stroganoff, aka mushroom stroganoff, gives those same feelings. This dish is so flavorful and hearty, you'll love enjoying it on a cold night!

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Vegan Gluten-Free Mushroom Stroganoff

Makes 6 servings

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

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

Visit AtElizabethsTable.com for ingredient substitutions, cooking tips, and more!

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