Can I make this without wine?

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.

Can I cook this on high?

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.

Can I make it gluten-free?

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.

Can I use pasta instead of gnocchi?

You can! Cook your favorite egg-free pasta separately, following the package directions, then toss it with the finished stroganoff.

Can I add other vegetables?

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.

Slow Cooker Mushroom Stroganoff Gnocchi (Easy + 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