Creamy Vegan Mushroom Stroganoff (Gluten-Free)

Here’s a quick overview of what you will need for this plant-based mushroom stroganoff—nothing unusual here; you should be able to find everything at your local grocery store.

Mushrooms (sliced thick to keep a bite) - The star ingredient! I recommend using at least two different mushroom varieties that aren’t too similar, so you get a mix of flavour and texture. To keep it affordable, I grab ~70% cremini mushrooms (they’re also super easy to find). For the remaining 30%, I like splurging on a more exotic mushroom variety. It’s mostly shiitake, but oyster or portobello taste good, too. If you’re feeling way too fancy, you can try a combination of cremini, shiitake, oyster, and maitake mushrooms—it’s a heavenly blend!

Cashew nuts - I always say this, and I’ll say it again: cashews are a vegan staple you should always have on hand (of course, if you don’t have any nut allergies). They are the perfect neutral substitute for heavy cream. Tip: Blend them in oat milk to get a super rich, thick texture, similar to traditional dairy-based creamy bases.

Large onion (halved and sliced) and garlic - The savoury, aromatic base.

Dried porcini mushrooms (hydrated in 1 cup water) - To concentrate the mushroom flavour.

Tamari sauce - For umami flavour. Soy sauce can also be used (but the recipe won’t be gluten-free).

White wine - This is optional. Though it adds extra flavour, you can skip it if you don’t have it. Or substitute with white wine vinegar.

Thyme and tarragon (fresh or dried) - To introduce a fresh, herbaceous flavour. These fresh herbs also boost the nutritional content of the dish.

Oat milk - To blend the cashews and create a thick, creamy paste.

White miso paste - A fermented soybean paste added for a salty flavour. It’s also a great source of probiotics.

Tomato puree - Both store-bought and homemade can be used. I like using store-bought to save a few extra minutes.

Dijon mustard - I love finishing creamy dishes with a splash of acidity. It brightens the flavours so much. Here, just a bit of Dijon mustard is enough to take the sauce up a notch.

Agave syrup or maple syrup - For a hint of sweetness, It balances the overall flavours.

Lemon (freshly squeezed) - Roll the lemon between the countertop and your palm (or microwave it in the oven for 20 seconds if refrigerated) to extract maximum juice.

Smoked paprika - A traditional stroganoff ingredient. Smoky paprika adds a more complex flavour that is both peppery and sweet.

Paprika - To lend an orange-ish hue to the sauce.

Gram flour - Helps thicken the sauce. Remember, it’s a gluten-free recipe. So we’re using gram flour instead of regular all-purpose.

Wholegrain or brown rice - Forms the hearty base of the vegan mushroom stroganoff. Traditional stroganoff is made with egg noodles, but since we’re taking a vegan twist here, we’ll use wholegrain (or rice) to keep the recipe plant-based (and gluten-free).

Fresh parsley - As a garnishing at the end.

Pinch of salt and pepper to taste - Pulls together all components of the dish.