Gluten Free Vegan Stroganoff Recipe
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!
- 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 cloves 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
Remove the woody stems from the mushrooms and cut the Portobellos into chunks about 1 inch square and 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.
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