Simple One-Pot Mushroom Stroganoff
With Autumn is just days away….. and winter is fast approaching!!!
This incredibly simple one-pot vegan mushroom stroganoff will be the perfect dinner to warm you up on the cold evenings that are on their way.
The best part is it only uses these 8 ingredients that you can easily source from any supermarket.
And it costs roughly £6 to create which is only £1.50pp!
The mushrooms in this stroganoff give such a meaty texture.
Using coconut milk instead to create a creamy flavour which keeps it dairy free. It is also naturally gluten free!
You won’t believe how much flavour this healthy one pot recipe packs with such little time and effort.
Whether you’re vegan, plant-based or a meat eater then this recipe will impress you.
Perfect recipe for meat-free Mondays or Veganuary it will become a weekly recipe you keep coming back to.
I personally love to serve it with brown rice or brown rice pasta with a sprinkle of freshly chopped parsley to serve.
The perfect dish for when you have had a busy day at work and NEED something that is comforting!
Don’t worry this recipe is also family friendly.
If you try this One Pot Vegan Mushroom Stroganoff let me know!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
Here’s a close up to get you drooling even more!
I cooked mine in a shallow casserole dish which helps to disperse the heat compared to a normal pot. A normal casserole dish will take longer to thicken up the sauce.
On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!
One Pot Vegan Mushroom Stroganoff
Ingredients
- 1 kg chestnut mushrooms roughly sliced
- 2 red onions diced
- 4 garlic cloves crushed
- 2 400ml cans coconut milk
- 2 tsp dijon mustard (good quality)
- 2 tsp paprika
- Juice of 1 lemon
- Large handful fresh parsley
- 3 tbsp Olive/coconut oil
- Salt & pepper
Instructions
- Firstly prepare the garlic, onion and mushrooms as per instructions above
- Heat a large shallow pan (this helps to reduce the sauce down faster) with oil adding in the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Cook down for 5 minutes, making sure to stir often
- Once the mushrooms are soft add the coconut milk, mustard, paprika and lemon juice and stir well
- Cook on a high heat (this helps the sauce to thicken nicely) for 20-25 minutes or until desired consistency. Keep stirring every 5-10 minutes
- Finally add freshly chopped parsley and stir it into the stroganoff, leaving some to garnish for serving
Notes
Love mushrooms? Why not try my vegan mushroom risotto
Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration.
34 comments
Really tasty recipe. Thanks.
Lucy
Thank you Lucy 🙂
Great with noodles! Great with roasted veggies!!
Thank you William, pleased you enjoyed it 🙂
Really delicious recipe. Definitely making this again
Yay, so please you enjoyed it Hallie and thank you for leaving a review!
Hi James! Am so excited to make this, but please help a cook out and convert the kilo of mushrooms into cups or grams. Thanks!
Hey Samatha, well it’s hard to do it in cups as mushrooms can vary so much in size but its 1000 grams.
Look forward to hearing what you think 🙂
James
I made it and love it! The sauce came out a little thinner so I let it cook for 7 extra minutes and it’s delicious. I’m sure I’ll make it again since it’s an easy one for me;) Thanks James for sharing!
Hey Ana, thank you for leaving your feedback. Really pleased you enjoyed it
Yummy dish, pretty and filling too
Yay so pleased you found it tasty and filling Mary! Thanks for leaving your feedback 🙂
This recipe is amazing!! So easy to make and probably one of the best plates I made ever. Love love!
Thank you Elena, so pleased you enjoyed it!
So yummy! Will definitely be making again. I served mine with buck wheat whuch added a nutty texture….. sooooo good
Yay so pleased you enjoyed it Lidia and I like the sound of serving it with buckwheat, I will give that a go myself 🙂 thanks for the feedback!
Hi James, this was a BIG hit in my house 🙂 We all loved it – first recipe I have tried (plus the banana loaf – separate comment for that one!! Thank you SOOOOO much for sharing these wonderful recipes. Game changer for me – usually spend such a long time in the kitchen, but this was a quick, fab, tasty recipe, LOVED it 🙂
That’s great news Diana! So pleased you’re enjoying the recipes 🙂
Quick, easy and very tasty! I had it with rice noodles and added some spinach for a bit of extra goodness. Yum 🙂 Looking forward to trying out some more recipes. Thanks for the healthy inspiration James
Love this Catherine! Thank you so much for leaving a lovely review 🙂 I suggest trying one of the curries or stews next!
This recipe is lush. A lovely meaty texture with the chestnut mushrooms. We had it with rice. Next time I’m having it with pasta.
Thank you James
Yay 🙂 so happy you enjoyed it Samantha and thank you for leaving a great review!
This is so delicious! I made it using portobello mushrooms, yum! We enjoyed it with brown rice.
I so appreciate these recipes, thank you!
Thank you for the amazing feedback Sue 🙂
I made this in my instant pot exactly as written but threw in some linguine with it for a one pot wonder. The starch from the linguine thickened the sauce perfectly. Absolutely delicious – outstanding vegan comfort food!
Great to hear it worked out in the Instant Pot Jojo and so pleased you enjoyed the taste. Thanks for sharing your feedback 🙂
Hi James loved the dish for its easy prep and hands off. Was sceptical about so many mushrooms cooking down but it was perfect! I added some Braggs seasoning as I found the coconut milk a bit coconutty and sweet for me. Do you think A good quality soy milk could replace the coconut milk? My husband has a sweeter tooth than me and raced about it, but I’d prefer not to taste coconut in a dish a served with pasta.
Yummy and easy …
Oh and I added baby spinach as another reader suggested and wow. Plant based whole food diet… Powers On!!
Hey Petra, so pleased you enjoyed it! I would do a mixture of soya cream and milk if you wish to swap it out for coconut milk. Let me know how it goes 🙂
Loved the recipe and had incredible flavour. I did use smoked paprika and added 2T. of nutritional yeast to help thicken and add a little “cheesiness!” Fantastico!
Thank you Tamara, so pleased you enjoyed it!
Hi there, just made this dish. Very tasty but the sauce was so runny. I cooked it for an extra half an hour but it was still much too runny. I followed the recipe to the letter. Where have I gone wrong?
Hey Terri, sorry this happened for you. I suspect it was due to using a deep pot rather than a shallow one (mentioned in the method) as the liquid is dispersed more in a shallow casserole dish and reduces much faster. Hope that helps for next time 🙂