Name: Vegan Gluten-Free Mushroom and Spinach Stroganoff
Prep time: 10 min
Cook time: 20 min
Yield: 4 Servings
Cuisine: Dairy-free
Ingredients: 1 tablespoon olive oil; 1 lb white mushrooms (sliced); 1 onion (chopped); 1 cup vegetable broth (or beef-flavored vegetable broth); 1 tablespoon tapioca starch (or cornstarch); 1 cup coconut cream (or dairy-free unsweetened yogurt); 2 cups fresh baby spinach; 1/4 cup nutritional yeast; salt and pepper (to taste); 1 package gluten-free noodles

Vegan Gluten-Free Mushroom and Spinach Stroganoff

This tasty, creamy and nutritious dairy-free Stroganoff is easy to make using simple ingredients.

CourseMain Course
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodKid Friendly, Pasta and Noodles, Vegan, Vegetarian

Servings	Prep Time
4Servings	10minutes

Cook Time

20minutes

Servings	Prep Time
4Servings	10minutes

Cook Time

20minutes

Ingredients

1tablespoon olive oil
1lb white mushroomssliced
1 onionchopped
1cup vegetable brothor beef-flavored vegetable broth
1tablespoon tapioca starchor cornstarch
1cup coconut creamor dairy-free unsweetened yogurt
2cups fresh baby spinach
1/4cup nutritional yeast
salt and pepperto taste
1package gluten-free noodles

Instructions

Cook noodles according to instructions on package. Drain.
Heat olive oil to medium-high heat on a skillet.
Sauté onions until they are fragrant and translucent. Add sliced mushrooms to the skillet and sauté until brown.
Stir in tapioca starch to the mushrooms until dissolved. Add vegetable broth. Stir well and scrape up any brown bits at the bottom of the skillet. Simmer for 5-10 minutes.
Stir in coconut milk or dairy-free yogurt and simmer for another 2-3 minutes. Season with nutritional yeast, salt and pepper. Add spinach and cook until just wilted.
Pour sauce on noodles and serve hot.