Mushroom Stroganoff with Cauliflower Rice

By Sara McGlothlin

It has been a minute since I posted a recipe that wasn’t a baked good. I think what encouraged me to write about this random weeknight dinner I recently prepared was the amount of times my husband proclaimed how delicious it was while we were eating it. And since it was so easy to make, I knew I had to share it.

I can’t take too much credit for it however. In a moment of feeling like I was in a recipe rut, I turned to my Deliciously Ella app that – if it wasn’t technology – would have been gathering dust. It had been months since I even opened it, nonetheless made any of the meals. The recipes are all completely plant-based, so I scrolled through to see if I could find any inspiration. That is exactly what happened.

I didn’t follow the recipe to a tee, but rather used it as a template, making my own tweaks along the way. Normally this is how I follow an already published recipe – I make it my own. Usually there are a few ingredients I swap or leave out. The finished product always turns out. That is one lesson I learned from my podcast conversation with Kate Uncorked, and it hit home. With cooking – and following a recipe specifically – there is no exact, and there definitely is no perfection. Baking is different, as each recipe tends to be rooted in science, and precise measurements are more important. There is more flexibility with cooking.

I also think that is why I don’t usually post these kinds of recipes. Rarely am I measuring out seasonings and spices, or paying enough attention to remember how I created a meal in the first place. With this recipe I paid attention, and I am excited to share it here.

The beautiful thing about this meal is that it can be a completely plant-based option (as shown below), or paired with a protein. For the former, spoon it over some cauliflower rice, regular rice or quinoa, or enjoy alone with a spoon. It is that good! I once served it with burger patties, and it was satiating and satisfying with the extra protein.

This recipe incorporates chickpea miso, which is always an ingredient I keep in my fridge. It offers a unique umami to certain dishes, and I have used it in other recipes before. It is a fermented paste, making it a gut-healthy ingredient. You can use brown rice miso instead, and both can likely be found at your local grocery store.

While writing this post, I made this recipe a couple times within a week, and it is quickly becoming a household favorite! It is a comforting Meatless Monday meal, or any time during the week while the weather is still chilly.

Mushroom Stroganoff with Cauliflower Rice {Gluten-free, Grain-free, Vegan, Keto-friendly}

Mushrooms replace meat in this comforting plant-based meal. Ladle over cauliflower rice, or a grain of choice, or enjoy with a spoon. Grain-free, gluten-free, vegan.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner, Lunch, Main Course, Side Dish, Soup
Servings 4 servings


  • Large pot or deep skillet
  • baking tray


For the cauliflower rice

  • 1 (1-lb) bag of riced cauliflower or 1 medium head of cauliflower riced in a food proccessor

For the mushroom stroganoff

  • 2 tablespoons oil for cooking
  • 1 white onion diced
  • 1 shallot halved and sliced thin
  • 1 8-ounce package white mushrooms
  • 4 cloves garlic minced
  • 2 teaspoons paprika
  • 1 13.5-ounce can full-fat coconut milk
  • 1/4 cup vegetable, chicken, or beef stock
  • 2 tablespoons chickpea or brown rice miso omit for Paleo
  • sea salt to taste


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Spread the cauliflower rice evenly on the baking sheet. You can dry roast as is (what I recommend for this recipe) or lightly coat with oil and sea salt. Cook 18 to 20 minutes until cooked through and turning slightly golden brown. Set aside until ready to plate
  • Meanwhile, make the mushroom stroganoff. Heat the oil in a large pot or deep skillet over medium high heat. Add the diced onion, shallot, mushrooms, and a pinch of sea salt. Cook for 15 minutes. Add the garlic and paprika, and stir to combine. Cook for 30 more seconds.
  • Add the coconut milk, stock, and miso paste. Season with more salt if desired. Turn the heat to high and bring everything to a boil. Reduce the heat to low and simmer for 30 minutes, until sauce thickens and slightly reduces.
  • Divide the cauliflower rice evenly between plates. Spoon a serving of the mushroom stroganoff over the cauliflower rice. Serve warm.


Prep ahead: the cauliflower rice can be roasted up to 2 days in advance. Store in an airtight container in the refrigerator until ready to serve. Reheat in the microwave or on the stove top until warmed through.
Storage: Keep the mushroom stroganoff and cauliflower rice in separate airtight containers in the refrigerator for up to 5 days. The coconut milk base makes the mixture become more solid in the refrigerator, but it will thin when warmed. Reheat in the microwave or in a small saucepan over the stovetop for 5 minutes. 
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Keto-friendly, Paleo-Option, Soy-free, Tree Nut-free, Vegan Option