Easy Vegan Mushroom Stroganoff

I came up with this recipe the other day after wanting to try a new type of gluten-free pasta from our local grocery chain.

I'm calling it a stroganoff because that's what it most closely resembles, though strictly speaking it's not a traditional stroganoff with sour cream or wine. This one's not only vegan-friendly, it's also alcohol-free. (And super easy to make!)

I made two versions, one with mushrooms and the other with roasted artichoke hearts and pine nuts (and slightly different seasonings). Both recipes are below. They came out very different, but (I think) equally good. Let me know what you think.

Enjoy!


Vegan Mushroom Stroganoff
(Serves 2-4)

CONTAINS: nuts (optional), soy (optional)

Ingredients:

8 oz. (1 box) Hodgson Mill gluten-free penne (rice+flax meal)

2 C. Imagine Foods Portabello Mushroom Soup (double the recipe to use the whole container, or make one batch of each version to compare!)

~1/3 lb. button or porcini mushrooms, cleaned and sliced

extra virgin olive oil

~1 tsp xanthan gum

Parma Vegan Parmesan (note: contains walnuts)*

Vegan Topping (note: soy-based)*

garlic salt

paprika

cracked pepper

*Parma is a parmesan substitute that tastes nothing like parmesan cheese. It's good though, and adds a rich nutty note to the sauce. Vegan Topping is another dairy-free parmesan substitute, that actually tastes quite a bit like parmesan cheese. If you're gluten-free but not dairy-free, go ahead and use grated fresh parmesan in place of the Vegan Topping. However, you may need to add more xanthan gum, as the Vegan Topping also helps to thicken the sauce.


Cook the penne according to the package directions, drain, and rinse under cold water. Set aside.

While the pasta is cooking, begin heating the 2 cups of mushroom soup in a 2-3 quart pot, with about a couple tablespoons of olive oil and ample Vegan Topping whisked in. Stir occasionally to prevent scorching.

At the same time, begin frying the sliced mushrooms in a small amount of olive oil, until lightly brown on both sides. Stir in some Parma and cracked pepper while frying, if you like.

When the soup starts to foam, whisk in 1/2 to 1 teaspoon xanthan gum. Add in small increments until the soup has thickened somewhat. (It will thicken further as the dish cooks, so if you add too much xanthan gum now you can just add more liquid later.)

You can season with garlic salt (just a little) and paprika (fairly liberally) while the sauce is thickening, or you can wait until all the elements have been combined.

Once the sauce has thickened somewhat, and the mushrooms have been lightly browned, add the pasta and mushrooms (and any extra oil) to the sauce pan and return to the stovetop.

Heat until the pasta is hot and the sauce is clinging, not liquidy. If it thickens too early, add more soup.

Serve with hot gluten-free rolls and a nice side salad.



Variation: Vegan Artichoke Stroganoff
(Serves 2-4)

CONTAINS: nuts (optional), soy (optional), seeds

Ingredients:

8 oz. (1 box) Hodgson Mill gluten-free penne (rice+flax meal)

2 C. Imagine Foods Portabello Mushroom Soup (double the recipe to use the whole container, or make one batch of each version to compare!)

~1/2-3/4 cup roasted artichoke hearts (can use canned, but not marinated)

a handful of pine nuts

extra virgin olive oil

~1 tsp xanthan gum

Parma, if desired (note: contains walnuts)

Vegan Topping (note: soy-based)*

garlic salt

cracked pepper

*Parma is a parmesan substitute that tastes nothing like parmesan cheese. It's good though, and adds a rich nutty note to the sauce. Vegan Topping is another dairy-free parmesan substitute, that actually tastes quite a bit like parmesan cheese. If you're gluten-free but not dairy-free, go ahead and use grated fresh parmesan in place of the Vegan Topping. However, you may need to add more xanthan gum, as the Vegan Topping also helps to thicken the sauce.


Cook the penne according to the package directions, drain, and rinse under cold water. Set aside.

While the pasta is cooking, begin heating the 2 cups of mushroom soup in a 2-3 quart pot, with about a couple tablespoons of olive oil and ample Vegan Topping whisked in. Stir occasionally to prevent scorching.

At the same time, rinse and roast your artichoke hearts until darkened on the edges.

When the soup starts to foam, whisk in 1/2 to 1 teaspoon xanthan gum. Add in small increments until the soup has thickened somewhat. (It will thicken further as the dish cooks, so if you add too much xanthan gum now you can just add more liquid later.)

You can season with garlic salt, cracked pepper, and Parma while the sauce is thickening, or you can wait until all the elements have been combined.

Once the sauce has thickened somewhat, and the artichokes have been lightly browned, add the pasta, artichokes, and pine nuts to the sauce pan and return to the stovetop.

Heat until the pasta is hot and the sauce is clinging, not liquidy. If it thickens too early, add more soup.

Serve with hot gluten-free rolls and a nice side salad.