Vegan Mushroom Stroganoff or Gravy

Original Author: Bianca Zapatka

This is a fantastic recipe, I was blown away when I first tried it. This is so full of flavour , dare I describe it as meaty, maybe robust is more apt term. Top job Bianca. Most omnivores will also rave about this dish so you can server it up to any audience.

Quick and easy to make, not too complicated, is easily made as gluten free and is reliable in its outcome. We have tweaked this for Plant Based (vegan), Gluten Free with no oil, cause you just don’t need it.

This also subs in as a great gravy over mashed potatoes, broccoli, cauliflower or anything really. It keeps in the fridge for 2-3 days and the flavour continues to develop further. This i another dish that never last long in the fridge.

This can be frozen too, it freezes well. THis is good if you portion things up like we do so if you have a quick jacket baked potato (in the microwave) then you could put some of this on it and it is then a simple quick meal on its own.

Ingredients

• 300g gluten free pasta of choice
• 1 onion diced
• 4 cloves garlic minced
• 500g white button mushrooms (thinly sliced, *see notes)
• 1/3 cup (80 ml) dry white wine (optional)
• 1 1/2 cups (375ml) vegetable broth
• 3 tbsp tamari or soy sauce 
• 3 tbsp gluten free flour or all-purpose flour, ALTERNATIVELY use 2 tbsp cornstarch
• 2 tsp dijon mustard
• 2-3 tbsp nutritional yeast flakes
• 1 tsp paprika powder
• salt and pepper to taste
• 1 1/2 cup 375ml) plant based milk

To garnish (optional)

• Vegan parmesan
• fresh parsley or thyme

Instructions 

Cook Pasta

• In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside.

Vegan Mushroom Stroganoff/Gravy

• Add the onions and sauté for 3 minutes with the lid on to make them sweat and keep that moisture in until slightly browned, stirring occasionally. Add a tablespoon of water if rquired to stop them sticking.
• Add the garlic and mushrooms, and stir to combine, put the lid on to keep the sweat from the vegetables in the pan to stop them sticking. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).
• In a small bowl or jug, whisk together the vegetable broth, tamari (or soy sauce), GF flour (or cornstarch), mustard and nutritional yeast and paprika until smooth. Pour it into the pan. Stir in the plant based milk until combined. Bring it to a slow simmer and cook for 5-10 minutes stirring occasionally until thickened to desired consistency. Season with salt and pepper to taste.
• If using spaghetti, load your plates or bowls with the cooked strained spaghetti and spoon over the sauce.
• If using Penne, rigatoni or similar this can be mixed in with the sauce to pre-coat it, toss well to combine and heat through.
• Garnish with chopped continental parsley or you also use vegan parmesan or fresh thyme as desired.
• Serve immediately!

Notes

• Gluten-free: Use your favorite gluten-free pasta or serve the sauce over rice, quinoa or mashed potatoes. You can make it as non-gluten free as you see fit.
• Mushrooms: Feel free to use the mushroom variety you have available or a combination of your favorites. I suggest to chop or slice them thinly (+3mm), so it’s easier to cook them evenly.
• Storage: Leftover mushroom sauce keeps covered in the refrigerator for 2-3 days or can be frozen. It does freeze well. Make sure to store or freeze the sauce separate from the pasta.