Gluten Free Vegan Stroganoff

Gluten Free Vegan Stroganoff Recipe

by Carol Kicinski on April 28, 2011

Children, no matter how well behaved and well raised they are, will often find ways to rebel against their upbringing – some flagrant, some subtle. And some will partake in what I call “food rebellion”.

A friend of mine is the daughter of a very famous animal rights activist and as a teenager snuck off to McDonalds for Big Macs with cheese. Another friend has been on some form of high protein, meat-based diet for the twenty years I have known her; she raised her daughters on a diet of chicken breasts, eggs, cheese, hunks of beef and a little salad on the side – one of her daughters is now vegan. One of my own sons, raised in a gluten-free household, showed no signs of gluten intolerance and after he grew and left home would laughingly state how he took after my husband (who is not gluten intolerant) and eat bread with abandon at restaurants. (As a note my son recently found out he is in fact gluten intolerant to which I say that sometimes food rebellion is harmful and usually, “Mommy is right!”)

In most cases (food allergies and intolerances aside) food rebellion is probably the least of our worries as parents, isn’t it a lot better than having the kiddos join a biker gang or dancing on a pole? However my meat-eating friend with a vegan daughter was at first dismayed – with a limited repertoire of recipes, all meat based, what the heck was she supposed to feed her?

Being both vegan and gluten-free certainly offers challenges as many meat substitutes contain wheat as a base but as with all challenges, the solutions are often so rewarding.

Having a vegetarian, mostly dairy-free, and always gluten-free son means coming up with a few vegan recipes for when he graces us with his company at the dinner table. It also means coming up with recipes that will satisfy everyone else including my card-carrying, badge-wearing, meat-eating hubby.

Yesterday I made Vegan Stroganoff, filled with mushrooms, onions and of course vegan sour cream thanks to Follow Your Heart’s Vegan Gourmet. This is a simple main course, gluten-free, vegan recipe (meaning it is of course dairy–free too) that not only satisfies the vegetarian and those of us trying to “lean into” a less meat-based diet but the vegan-cynical meat eaters as well. My hubby absolutely LOVES IT – ha!

Gluten Free Vegan Stroganoff

Gluten Free Vegan Stroganoff Recipe

Ingredients

12 ounces large Portobello mushrooms
4 ounces Shitake mushrooms
3 tablespoons olive oil, use divided
Kosher or fine sea salt and black pepper
1 medium onion, chopped
3 gloves garlic, minced
2 tablespoons gluten-free soy sauce
2 tablespoons sherry, cognac or dry vermouth (all optional)
½ cup vegetable broth
1 cup frozen baby onions, thawed
1 cup Vegan Gourmet Dairy Free Sour Cream
2 tablespoons flat leaf Italian parsley, minced

Directions

Remove the woody stems from the mushrooms and cut the Portobellos into chunks about 1 inch square and slice the Shitakes in half. Heat 2 tablespoons of oil in a large skillet over medium-high heat until almost smoking hot. Add the mushrooms and cook for about 5 minutes or until they are browned and have released some liquid. Add a large pinch of salt and pepper and remove the mushrooms from the skillet and set aside.

Heat the remaining tablespoon of oil in the same pan, add the onions and cook until they soften and start to brown, about 5 minutes. Add the garlic and cook for another minute. Season with a little pinch of salt and pepper and stir to combine. Add the mushrooms back (along with any juices that have accumulated) into the pan then add the soy sauce and sherry or cognac or dry vermouth if you choose to use alcohol. Cook stirring until the liquid has evaporated. Add the vegetable broth and baby onions and cook for 3 or 4 minutes to heat the onions and reduce the liquid to about half. Lower the heat to low, add the vegan sour cream and heat through, stirring occasionally. Garnish with minced parsley. Serve over gluten-free pasta, rice sticks or steamed rice.

Servings

This gluten free recipe makes 4 servings of vegan stroganoff.

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Categories:    Main Dishes

{ 16 comments… read them below or add one }

Elsie Hodges April 28, 2011 at 9:59 am

Looks yummy! But now I have a challenge for you Carol. What do you do when you’re also soy intolerant and you’re not so sure about mushrooms? Ha!

Elsie

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Carol Kicinski April 28, 2011 at 4:58 pm

Ok, that is a challange! Going to take some thinking on that one. But I did think while I was making it that eggplant might make a good stroganoff – how do you feel about eggplant? And maybe a cashew cream yogurt instead of the dairy free sour cream? Then just leave out the soy sauce…maybe, like I said, it may take some thinking :)

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Elsie Hodges April 29, 2011 at 5:17 pm

Well… I don’t know about the eggplant…., I’ve never used it. I remember my mother trying it once when I was a kid. I don’t think I liked it, but then what kid would. Maybe I’ll forget the vegan part for that (I’m not really vegan anyway) and use beef instead. The cashew cream yogurt sounds good though. Do I have to make it or can I buy it?
Have fun at the Expo,
Elsie

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Carol Kicinski May 3, 2011 at 9:10 pm

Haha – you crack me up. Yep, if you are not vegan then go ahead and add the beef! Here is a link for a vegan cashew sour cream recipe http://www.food.com/recipe/cashew-sour-cream-non-dairy-sour-cream-alternative-substitute-204512

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Kalinda April 28, 2011 at 12:29 pm

Carol, this sounds and looks delicious. Beef stroganoff was one of my favorites as a kid. I’ve never attempted a vegetarian version. I can’t wait to give this one a try.

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Carol Kicinski April 28, 2011 at 4:59 pm

Thanks Kalinda – actually my hubby had two portions so that says something right there :)

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CassidyS April 29, 2011 at 7:51 am

This looks really good! We too are staying away from soy but I have a cashew based sour cream recipe I usually use. Thanks again :)

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Carol Kicinski May 3, 2011 at 9:12 pm

Thank you! I hear from the company that Vegan Gourmet is coming out with soy free products very soon – yay!

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janet April 29, 2011 at 5:33 pm

This looks wonderful! I’d rather make my own vegan sour cream, though.. will have to investigate the best recipe. :)

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Eva May 1, 2011 at 4:29 am

I made this tonight and it was amazing. I wouldn’t change a thing, but I might use dairy sour cream next time, as we’re not vegan, and the only vegan sour cream I can find has a bit of an after-taste. Thanks for the recipe – I’ve had a request to add it to the dinner rotation!

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Gluten Intolerance May 11, 2011 at 1:34 pm

I agree with you, that being vegan and gluten free is a big challenge in life, wherein it needs to avoid those foods we entirely eat when we’re not yet on the diet. I love those mushrooms! Thanks for sharing you’re gluten free vegan Stroganoff recipe.

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Carol Kicinski May 11, 2011 at 6:19 pm

It is always my pleasure!

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Cindy May 18, 2011 at 10:30 pm

Hi Carol, I can’t wait to make this great looking Stroganoff. My son is “crazy” for this meal and he’s not Gluten intolerant, I am!! lol :D

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Carol Kicinski May 18, 2011 at 10:43 pm

Haha – let me know how he likes it!

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Rachel January 4, 2012 at 9:57 pm

OMG, I just made this. I was prepared to be let down because it’s my first stroganoff after learning of my gluten/dairy allergies. THIS IS AMAZING! So flavorful, creamy, and tasty. Thank you so much!

Reply

Carol Kicinski January 5, 2012 at 6:53 am

Ah, so happy you liked it and thanks for reporting back!

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