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Gluten Free Vegan Stroganoff

Recipe Courtesy of: Carol Kicinksi

Gluten-Free, Vegan Stroganoff – A vegan recipe that even meat-lovers will enjoy. The surprisingly “meat-like” quality comes from a combination of mushrooms, browned and flavored with gluten-free soy sauce, sherry and vegetable broth. Baby onions and a tangy, creamy sauce made from stirring in Vegan Gourmet Dairy Free Sour Cream round out this new take on classic stroganoff.


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


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.