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Gluten and Dairy Free Chicken Stroganoff with Vegetable Spaghetti

A healthy version of popular comfort food on a lazy day.


(Serve 4)

8 pieces of chicken thighs and/or drumsticks, skinless

150g chestnut mushrooms, thickly sliced

1 large onion, chopped

50g non-dairy soft cheese (I use Koko brand)

450ml Vegetable stock

2 tbsp gluten-free plain flour

1 tsp garlic powder

1 tbsp Olive oil

1-2 tsp tamari (gluten-free soy sauce)

1 tsp apple cider vinegar

Sea salt

Black pepper

Courgette and carrots, spiralised

Season the chicken pieces with the garlic powder, sea salt, and black pepper.

In a large pan with the olive oil, brown the chicken pieces for a few minutes, then put them on a baking tray and cook in the oven (160 degree C fan) for 35-40 mins.

Add the chopped onion to the same pan and cook for a few minutes until soften, then add the mushrooms followed by the plain flour and stir fry for 1 min. Add the vegetable stock and the dairy-free soft cheese and keep stirring until the sauce is thickened. Add the tamari and vinegar to taste, then let it boil on a very low heat for 2 minute.

Remove the chicken from the oven and add to the sauce. Served immediately with courgette and carrot spaghetti.

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