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We’re excited to introduce our Vegan Mushroom Stroganoff Gnocchi in our new Sunday Slow Cooker series! This classic dish features savory mushrooms, white-wine gravy, and vegan sour cream, all made effortlessly in the slow cooker. Just mix a simple flour slurry, add the ingredients, and after a few hours, enjoy a rich, herby sauce. Potato gnocchi cooks in the sauce during the last half hour, making for a complete meal with only about 10 minutes of prep time. Enjoy this easy, delicious one-pot wonder!
Table of Contents
Why You’ll Love This Recipe
- Truly hands-off. No sautéing or laboring over the stove. Everything goes straight into the slow cooker, and you’ve got the next few hours to yourself.
- One pot, minimal cleanup. The gnocchi cooks directly in the sauce, so you don’t need a separate pot of boiling water. Besides the slow cooker and measuring utensils, you’ll only have one small bowl to wash.
- Deep, savory flavor. Vegan beef broth, soy sauce, nutritional yeast, and a little Dijon build deep umami flavor, while fresh thyme and bay leaves keep it herby and aromatic.
- Easy to customize. Add carrots and celery, make it gluten-free, or skip the gnocchi and serve the stroganoff over mashed potatoes, rice, or with wheat pasta.
Ingredients You’ll Need
Here’s a quick breakdown of what goes into this slow cooker mushroom stroganoff. You’ll find the full measurements in the recipe card at the bottom of the post.
- Mushrooms: The star of the show. Cremini (baby bella) mushrooms give the meatiest texture, but white button mushrooms or a mix of your favorites work well too.
- Onion and garlic: A simple aromatic base. Six cloves of garlic might sound like a lot, but the flavor mellows over a few hours of slow cooking.
- Flour and dry white wine: Whisk the flour into a slurry; the wine adds a bright, tangy note. We like to use a dry wine like Sauvignon Blanc. To make sure the wine you’re using is vegan, we recommend a resource like Barnivore to verify.
- Vegan beef broth: This gives the gravy its rich, savory base. Look for a “no beef” broth or bouillon base. Vegetable broth will work in a pinch, but the flavor won’t be quite as deep. We prefer using the Better Than Bullion “No Beef” base.
- Soy sauce, nutritional yeast, and Dijon mustard: A trio of flavor boosters that add savory depth with a subtle tang.
- Fresh thyme and bay leaves: Classic herbs that infuse the sauce as it simmers.
- Gnocchi: Shelf-stable potato gnocchi cooks right in the sauce at the end. Double-check the label, since some brands may contain egg or cheese.
- Vegan sour cream: Stirred in at the end for that signature creamy, tangy stroganoff finish. We use Kite Hill dairy-free sour cream.
- Fresh parsley: For a fresh, colorful garnish.
Equipment Needed
Tips for the Best Results
- Whisk the slurry until completely smooth. Flour lumps won’t break down once they hit the slow cooker, so whisk for an extra 30 seconds until fully incorporated.
- Brown the aromatics for deeper flavor. If you have an extra 5 minutes, sauté the onion, garlic, and mushrooms in 2 tablespoons of oil before adding them to the slow cooker. It’s optional, but it adds a lovely browned flavor.
- Add the gnocchi at the end. Stir it in during the last 20-30 minutes of cooking. Any earlier, and they can turn mushy.
- Turn off the heat before adding the sour cream. Stirring vegan sour cream into a bubbling sauce can cause it to separate, so switch off the slow cooker first.
- Adjust the consistency as needed. If the sauce is thicker than you’d like, stir in more broth 1/4 cup at a time.
Serving Suggestions
This stroganoff, including cooked gnocchi, is a complete meal on its own. However, it also pairs wonderfully with a simple side dish. Serve with a crisp green salad, pan-fried asparagus, green beans, or slices of crusty bread to soak up the extra sauce. Alternatively, you can skip the gnocchi and serve the stroganoff over rice or mashed potatoes.
Storage Instructions
Store leftovers in an airtight container in the refrigerator; they last up to 4 days. Keep in mind that the gnocchi will continue to absorb the sauce as it sits, so when reheating on the stovetop over medium-low heat or in the microwave, add a splash of broth to help maintain the desired consistency. We don’t recommend freezing this dish, as the gnocchi and sour cream don’t thaw well.
Recipe FAQs
Yes! Replace the white wine with an equal amount of vegan beef broth plus 1 teaspoon of lemon juice. Since the wine doesn’t reduce in the slow cooker, its flavor is a bit more pronounced than in our stovetop version, so this swap also works well if you prefer a milder sauce.
Absolutely. Cook it on high for 2-2 1/2 hours instead of on low for 4-5 hours, then add the gnocchi during the last 20 to 30 minutes and finish as noted in the instructions.
Yes. Use 1 1/2 tablespoons cornstarch instead of the flour, swap soy sauce for tamari, and use gluten-free gnocchi. Also check your broth label to make sure it’s gluten-free.
You can! Cook your favorite egg-free pasta separately, following the package directions, then toss it with the finished stroganoff.
Yes. Carrots and celery are both great additions. Finely chop 1 large carrot and 1 rib of celery and add them to the slow cooker with the mushrooms.
More Cozy Recipes You’ll Love
We hope this slow cooker stroganoff makes your meals this weekend a little easier and cozier. If you try it, leave a comment and rating below to let us know how it turned out. And don’t forget to snap a photo, tag us on Instagram @sweetsimplevegan and @consciouschris, and use #sweetsimplevegan so we can see your creations!
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Slow Cooker Mushroom Stroganoff Gnocchi (Easy + Vegan)
- Total Time: 2 hours 40 minutes
- Yield: 4–6 Servings 1x
- Diet: Vegan
Description
This easy Vegan Mushroom Stroganoff is our classic one-pot favorite, made even more hands-off in the slow cooker. Meaty mushrooms simmer low and slow in a savory, herby gravy, then finish with pillowy gnocchi and vegan sour cream. If you’re a mushroom lover, you’ll want to try this creamy comfort-food recipe tonight!
Ingredients
For the Stroganoff
- 1/2 medium yellow onion, finely diced
- 6 garlic cloves, finely minced
- 16 ounces mushrooms, sliced
- 1/4 cup all-purpose flour
- 3/4 cup vegan dry white wine (we used a Sauvignon Blanc)
- 3 cups vegan beef broth
- 1 tablespoon fresh thyme leaves (stems removed)
- 1 tablespoon soy sauce
- 3 bay leaves
- 3 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
For Finishing
- 32 ounces shelf-stable potato gnocchi
- 3/4 cup vegan sour cream
- Salt and black pepper, to taste
- Fresh parsley, finely chopped (for garnish)
Instructions
- Make the slurry. In a small bowl, whisk the flour into the white wine until smooth and free of lumps.
- Load the slow cooker. Add the onion, garlic, mushrooms, vegan beef broth, thyme, soy sauce, bay leaves, nutritional yeast, and Dijon mustard. Pour in the flour slurry and stir well to combine.
- Slow cook. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours, until the mushrooms are tender and the sauce has thickened.
- Add the gnocchi. About 20 to 30 minutes before the stroganoff is done, stir in the gnocchi. Cover and continue cooking until the gnocchi is tender.
- Stir in the sour cream. Turn off the slow cooker and remove the bay leaves. Stir in the vegan sour cream until combined and creamy. Season with salt and black pepper to taste.
- Serve. Serve warm, garnished with fresh parsley. Enjoy!
Notes
- Broth amount: Since liquid doesn’t evaporate in the slow cooker, this version uses less broth than our stovetop recipe. If the sauce is too thick, stir in more broth 1/4 cup at a time.
- Extra flavor: For a deeper, browned flavor, sauté the onion, garlic, and mushrooms in 2 tablespoons of oil for 5 minutes before adding them to the slow cooker.
- White wine: The wine won’t reduce in the slow cooker, so its flavor will be a bit more pronounced. For a milder sauce, replace the wine with more vegan beef broth plus 1 teaspoon of lemon juice. To make sure your wine is vegan, check Barnivore.
- Gnocchi: Some gnocchi brands contain egg or cheese, so check the label.
- Add veggies: Carrots and celery are both great additions! Finely chop 1 large carrot and 1 rib of celery and add them in step 2.
- Serving options: Skip the gnocchi and serve the stroganoff over rice, mashed potatoes, or your favorite egg-free pasta (cooked separately).
- Gluten-free: Use 1 1/2 tablespoons cornstarch instead of the flour, swap soy sauce for tamari, and use gluten-free gnocchi. Double-check that your broth is gluten-free.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The gnocchi will continue to absorb the sauce, so add a splash of broth when reheating. Freezing is not recommended.
- Prep Time: 10 minutes
- Cook Time: 2 Hours 30 Minutes
- Category: Dinner
- Method: crockpot, slow cooker
