// by Phoebe Lapine // 2 comments
5 from 1 vote
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This vegetarian stroganoff recipe is brought to you in partnership with my friends atLittle Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site and all my gluten-free toast cravings possible!
When I think of Christmas day, I think of Hungarian food.
Not the Hungarian food I’ve eaten on Christmas Day, mind you. Rather, I think of all the things like mushroom stroganoff that I could have eaten if there had been any other restaurant open on Christmas Day in Budapest besides a Pizza Hut.
Back in 2005, after being abroad in Rome for 6 months, my best friend Kate and I decided to spend our holiday season traipsing around Eastern from Vienna, to Prague to Budapest. We only had 24 hours in the latter, and it being a holiday, sadly, we did not get the royal Glühwein treatment that we had come to appreciate at the hordes of Christmas stalls set up in these other cities.
Instead, we wove our way throughout every snow-covered, padlocked street until finally, we gave up and put some pepperoni on top of our holiday table.
I’ve been making up for it ever since, however, with my own recreations of classic Hungarian stews like this vegetarian stroganoff. These are of course gluten-free and without the usual sour cream throughout. And even though I have nothing to compare it to, I’d argue that this vegan mushroom stew with kale is just as good as its meaty, gluteny counterpart in the old country.
To thicken the sauce instead of white flour, I use arrowroot starch. And to make it creamy, I added a few dollops of vegan sour cream.
You could in theory serve this as a vegetarian holiday main course. But since it’s thick, creamy and luscious, I thought it would be the perfect topping for gluten-free toast as a healthy lunch or hardy passed appetizer.
I’ve eaten a lot of gluten-free bread in my day, and was so thrilled to recently come across Little Northern Bakehouse. Not only are they whole grain, free of GMO’s, peanuts and tree nuts, but they are also egg-free and VEGAN. This is a very hard combo to come by, friends. And I was shocked at how light in texture their loaves are—they really have the feel of regular bread.
I used their Seeds and Grains Loaf for this vegetarian mushroom stroganoff topping and it was a great way to add extra fiber, which given the season, is something we could all use in between trips to the cheese plate.
Read on for the recipe for these mushroom stroganoff toasts, which make me feel like I’m celebrating Christmas in Hungary all over again…but better.
With health and hedonism,
Phoebe
Vegan Mushroom Stroganoff Toasts with Kale
If you’re a fan of classic Hungarian stroganoff stew, then you’ll love this vegetarian spin using mushrooms and kale. The creamy vegan mixture is a perfect topping for gluten-free toast as a healthy lunch or hardy holiday appetizer.
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 8 toasts
Author Phoebe Lapine
Ingredients
- 2 tablespoons olive oil or ghee
- 1 small shallot thinly sliced
- 1 pound fresh cremini mushrooms stems trimmed and sliced 1/4 inch thick
- 1 bunch lacinato kale tough stems removed and leaves cut into bite-sized pieces
- Sea salt
- 1 garlic clove minced
- 1/2 teaspoon paprika
- 2 tablespoons arrowroot starch
- 1/2 cup dry white wine
- 1 cup mushroom or vegetable broth
- 1/4 cup vegan sour cream or coconut cream
- 2 tablespoons chives
- 8 slices Little Northern Bakehouse Seeds and Grains Loaf
Instructions
In a large skillet over medium-high heat, heat the oil or ghee. Add the shallot and sauté until lightly golden, 2 to 3 minutes. Add the mushrooms and cook, stirring, until they have softened, about 3 minutes. Stir in the kale and season the veggies with salt. Sauté for another few minutes until the kale is wilted and the mushrooms have released most of their liquid. Add the garlic, paprika, and arrowroot starch and stir to incorporate. Stir in the wine and broth and cook until most of the alcohol has evaporated, about 2 minutes. Remove from the heat, and stir in the sour cream or coconut cream and half the chives.
Meanwhile, toast the bread under the broiler or in a toaster oven until golden brown. When ready to serve, divide the mushroom mixture between the toasts and garnish with the remaining chives and a dash of paprika. Enjoy immediately.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
This vegetarian stroganoff recipe is brought to you in partnership with my friends atLittle Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site and all my gluten-free toast cravings possible!
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Comments
Kate says
Delicious and easy to make. I use this a a sauce for pasta.Reply
