Creamy Mushroom Stroganoff is a recipe that will become a family tradition. Vegan, gluten-free, allergy-friendly, dairy-free, but not free of savory flavors.
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.
Notes
If needed add in a little liquid, plant-based milk or broth, if the gravy needs to be thinned. Only add a little at a time until you reach the desired consistency.