Vegan ‘Beef’ Stroganoff (V, V+, GF)

February 27, 2020

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By: Meg Wert

1 can 20 ounces jackfruit, rinsed and drained
oil for sauteeing
medium diced onion ( I use red)
3 cloves garlic finely chopped
8 ounces baby portabella mushrooms diced
1 cup vegetable broth
1 1/2 tablespoon soy sauce (if needed make sure vegan or substitute Braggs Liquid Aminos - I used both)
2 teaspoons dijon mustard
1/2 teaspoon dried or fresh thyme
2 tablespoons arrowroot powder (or thickening agent)
1 cup vegan sour cream (or you can substitute non-dairy unsweetened milk)
Salt and Pepper for seasoning
12 ounces gluten-free vegan pasta
Adapted from Tasty

Step 1 Start by heating oil on medium, in a saute pan, and add the chopped garlic and diced onions. Season with salt and pepper.
Step 2 After 3 to 5 minutes add the chopped mushrooms, stirring occasionally as it continues to saute. If it gets a little dry add a small amount of vegetable broth as it cooks.
Step 3 Rinse the jackfruit and tear into small bite-size pieces ( about the size of a quarter).
Step 4 Add the jackfruit pieces to the onions and mushrooms and stir in the soy sauce and dijon mustard.
Step 5 Pour in the vegetable broth and the vegan sour cream (or non-dairy milk).
Step 6 Add the thyme and more salt and pepper to taste.
Step 7 Allow this to come to a slight boil and add the arrowroot powder and blend in thoroughly and reduce to low heat.
Step 8 Stir occasionally as it thickens for the next 10 to 15 minutes.
Step 9 While it is simmering, cook the pasta and then drain.
Step 10 Remove the Stroganoff from the heat and let cool slightly before serving over the gluten-free and vegan pasta.