Are you looking for a quick and easy dinner that is melt in your mouth delicious? It’s dairy-free, soy-free (option) and gluten-free. Free of top 8 food allergens but definitely not free of creamy savory flavor.
I am always looking for an easy quick dinner that doesn’t take a lot of mental energy or tons of ingredients. As a result, I started combing the fridge and emerged with fresh thyme, onions, and mushrooms. Now what? Knowing my family loves gravy and noodles, therefore, a creamy mushroom stroganoff was the perfect solution.
Mushrooms are a delicious hearty meat replacement, inexpensive, and easy to find. There are plenty of different types of mushrooms to use for this dish. Different mushroom types will form varying flavors. Below are a few mushroom options you’ll find at your local grocers or farmer’s markets.
Few of my favorite go-to mushrooms
- Shiitake mushrooms: grown mainly in Japan, China, and Korea
- light woody flavor, meaty, great for sauces, soups, and meat-like replacement
- White button mushroom: easy to grow, need little sunlight
- most common mushroom, mild flavor, eaten raw or cooked, comes in two colors white or brown
- Portobello mushroom: native to Italy
- rich in taste, dense texture, great for grilling, stuffing, perfect meat substitute
- Porcini mushroom: known as a Polish mushroom
- nutty flavor, creamy texture, slightly meaty, used in Italian cuisine, not as easy to find
The creamy gravy will make or break this dish. I use to suck at gravy. Not anymore. Mind you it took me years to perfect gravy. Many were either too thin or so thick they could have doubled as wallpaper paste! So good you won’t want to leave any in the pan. If there is any left, scoop it up the rest with bread or heck grab a spoon. Yes, it’s that good!
Key to starting a perfect gravy; roux
- Melt vegan butter or olive oil.
- Sauté onions, garlic, and mushrooms.
- Stir in gluten-free flour, well blended.
- Whisk in liquid.
Creamy mushroom stroganoff is perfect over noodles. The noodles you choose can make a difference. Some noodles have nooks and crannies which hold on to the creamy gravy. While other noodles, like spaghetti, the gravy slides right off. Trust me, you want as much gravy as possible (it’s that good). Having a family riddled with food allergies, we opt for gluten-free noodles. Choose your favorite.
A Few of Our Favorite GF Noodles
- Organic brown rice flour
- I find it tends to cook firm, holds its shape and texture well
- 57g whole grains per serving
- Free of milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy
- Chickpea flour
- 23g protein per serving
- Ancient Harvest
- Green lentil flour and organic quinoa flour
- 25g protein per serving
I remember having stroganoff as a child and never liked it. Now I can’t stop eating it, my family will be lucky if any is left for dinner!
In short, have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. ❤️ from VGFL.
- 1 tablespoon olive oil or vegan butter
- 1 cup sweet onion diced
- 1 pound mushrooms sliced
- 2 tablespoons gluten-free flour for the roux
- 1/4 cup red wine optional
- 2 cups vegan beef broth
- 3/4 cup vegan sour cream or unsweetened coconut cream
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 1 tablespoon Worcestershire sauce vegan and gluten-free
- 1/4 cup nutritional yeast
- 2 tablespoons fresh thyme or flat-leaf parsley (reserve 1 tablespoon to garnish)
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- gluten-free pasta
- 1 tablespoon fresh herbs as a garnish
- Place a large saucepan on the stove over medium-high heat. Melt vegan butter or heat olive oil, add in onions cook for 8 to 10 minutes browning lightly.
- Stir in minced garlic into cooked onions. Turn down the heat and cook for an additional 2 minutes.
- Sprinkle gluten-free flour over the cooked onions and garlic, stir until well coated, making a roux. Whisk in the wine and the broth over the roux. Turn up the heat cook for 5 minutes.
- Stir in the rest of the ingredients, except the noodles. Cook on medium-low heat for an additional 10 minutes until the sauce has the consistency of a thin gravy.
- Place cooked pasta into a bowl spoon over the creamy mushroom gravy, garnish and serve.