Creamy Vegan Mushroom Stroganoff (Gluten-Free)

Name: Creamy Vegan Mushroom Stroganoff (Gluten-Free)
Ingredients: 1 tablespoon plant-based butter or olive oil; 1 large onion, finely chopped; 6 cloves garlic, finely chopped; 20 oz (600 g) mixed mushrooms, sliced into even-sized pieces ((I used equal amounts of chestnut and portobello)); ½ cup (120 ml) white wine ((optional, ideally vegan)); 1¼ cups (300 ml) veg stock; 2 tablespoons gluten-free plain flour ((or regular plain flour)); 1 tablespoon cider vinegar; 2 tablespoons tamari or soy sauce; 2 teaspoons vegan Dijon mustard ((see notes)); 4 tablespoons nutritional yeast; 2 bay leaves; Salt and pepper to taste; 14 oz (400 ml) tin coconut milk ((light or full-fat)); Chopped fresh parsley or chives, to serve

thepeskyvegan.com

This gluten-free vegan mushroom stroganoff is a delight that replicates the creaminess, tang, and umami flavours of a traditional recipe.

View full recipe on thepeskyvegan.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thepeskyvegan.com.

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Ingredients

1 tablespoon plant-based butter or olive oil
1 large onion, finely chopped
6 cloves garlic, finely chopped
20 oz (600 g) mixed mushrooms, sliced into even-sized pieces ((I used equal amounts of chestnut and portobello))
½ cup (120 ml) white wine ((optional, ideally vegan))
1¼ cups (300 ml) veg stock
2 tablespoons gluten-free plain flour ((or regular plain flour))
1 tablespoon cider vinegar
2 tablespoons tamari or soy sauce
2 teaspoons vegan Dijon mustard ((see notes))
4 tablespoons nutritional yeast
2 bay leaves
Salt and pepper to taste
14 oz (400 ml) tin coconut milk ((light or full-fat))
Chopped fresh parsley or chives, to serve