Friday, September 27, 2019

Vegan & Gluten Free Stroganoff ( Pasta With Creamy Mushroom Sauce)

Vegan & Gluten Free Stroganoff  is delicious and easy to make. Served over a bed of spinach and arugula, it makes a very nutritious and complete meal. Other greens such as Swiss chard or kale may be substituted but would need to be steamed until tender first.

Stroganoff is perfect over freshly cooked pasta, grains, or steamed/roasted potatoes. For an even more substantial meal, add some Roasted Tofu.


Cashews make a wonderful vegan sour cream! Simply soak 1 cup of raw cashews for about 2-4 hours in plain water. Drain, rinse, and process using a blender with 1 cup of water and a pinch of salt until smooth. Scoop into a clean container and stir in a Tbsp of lime or lemon juice. Save any extra for other recipes.

4 Servings


1 lb White or Brown Mushrooms, thickly sliced
1 medium Red Onion, diced
1/2 tsp Sea Salt
1-2 cloves Garlic, minced
2-3 sprigs Thyme
1 pinch ground Red Chile (cayenne) (optional)
1 tsp Paprika
1 tsp Smoked Paprika
2 Tbsp Brown Rice Flour
1 1/2 cups Cashew Sour Cream (see note)
Freshly ground Black Pepper
4 Tbsp Green Onions, finely sliced
4 Tbsp Fresh Flat-leaf Parsley, finely chopped

To Serve:
8 oz. dry Gluten free Pasta - freshly cooked 
8 oz. Fresh Spinach
4 oz Fresh Arugula
Coarsely chopped toasted Almonds


Heat a large wide skillet or sauce pan and add  onion and a pinch of salt. Cook over medium heat until softened adding a sprinkle of water as needed.

Add the fresh mushrooms with the rest of the salt and cook stirring; about 4-5 minutes.

Add the  garlic along with the thyme and mix well.

At first the mushrooms will exude juices - keep cooking and the juices almost evaporate and the mushrooms are cooked down.

Stir in the flour with the cayenne, if using, and cook until it is mixed well.

Pour about 1 cup hot water slowly in a thin stream while stirring constantly until there are no lumps; cook until the sauce thickens.

Remove from heat and let cool a little - about 5 minutes.

Gently mix in the cashew sour cream thoroughly and gently heat through.

Season to taste with freshly ground pepper and more salt if needed. Sprinkle half the green onions and parsley on top.

Combine the spinach and arugula leaves and divide among four plates. 

Divide the freshly cooked pasta and place on the spinach and arugula. 

Spoon the Stroganoff sauce over the pasta. 

Sprinkle with the rest of the green onions and parsley. Serve immediately. Pass the almonds. 


No comments: