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Vegan Mushroom Stroganoff

Servings 2 people


  • 1 Onion diced
  • 2-3 cloves Garlic minced
  • 1 Tbsp Vegetable oil
  • 11 oz Mushrooms sliced
  • 4 Tbsp White wine optional
  • 3/4 cup Vegetable broth (or water)
  • 3/4 cup Plant-based milk of choice
  • 2 Tbsp Cornstarch
  • 1 Tbsp Nutritional Yeast optional
  • Gluten-free pasta of choice
  • Fresh thyme and/or parsley chopped

Spice Mixture

  • 1 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • pinch Chili flakes
  • Salt & pepper to taste


  • Cook and drain gluten-free pasta.
  • Heat oil in a large pan. Add onion and fry for 5 minutes or until golden. Add garlic and fry for another minute. Add the mushrooms and fry over medium heat for another 5 minutes.
  • Pour in white wine (optional), vegetable broth, and spice mixture. Bring to a boil.
  • In a bowl, add cornstarch to plant-based milk, stir to dissolve.
  • Pour the milk mixture into the pan and cook on low/medium heat for 10 minutes, until sauce thickens.
  • Add fresh thyme and/or parsley. Pour over gluten-free pasta and enjoy!