This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!
With Winter fast approaching, this simple One-Pot Vegan Mushroom Stroganoff will be the perfect dinner to warm you up! Using just 8, easily found supermarket ingredients, this Meat-Free Mushroom Stroganoff can feed your whole family for under £6, thats £1.50 per portion!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This dairy free and gluten free stroganoff recipe is packed full of flavour. It is a really healthy, hassle free version that can be made with minimal time and effort. Plus, I wanted to create a recipe using plenty of mushrooms as they are currently in season in the UK. Although often given a bad rep, mushrooms are extremely versatile, super flavourful and an ideal meat replacement for vegetarian and vegan dishes! I (personally) love them!
I was inspired to create this recipe as my Mushroom Stroganoff Pasta Bake was so popular! However, I wanted to create another recipe, with a bit more depth and a full body to it, perfect for these Autumnal/Winter nights! Oh and if you LOVE mushrooms and pasta (like me) you have to try my 5 Ingredient Vegan Mushroom Pasta.
If you’re looking for more healthy mushroom recipes then check out my Mushroom Stroganoff Pie or Vegan Mushroom Risotto.
I also added this recipe into my collection of 21 Gluten Free Easter Recipes.
Ingredients to make One Pot Vegan Mushroom Stroganoff
- Mushrooms – I’ve used white mushrooms, but this recipe would also work with chestnut mushrooms. The mushrooms really take the texture of this One-Pot Vegan Mushroom Stroganoff to the next level! Got any spare then chuck them into my Black Bean Quesadillas recipe.
- Coconut Milk – adds creaminess to the stroganoff and pairs well with the other flavours. It also adds an extra nutty flavour to the Mushroom Stroganoff without it being too overbearing.
- Lemon – provides the perfect level of acidity and cuts through the coconut milk well
- Onion – I’ve used a red onion to increase flavour, but you could also use a white onion or shallot if preferred.
- Parsley – parsley is a great versatile herb to use. It is fresh, adds some colour and has an earthy taste.
- Dijon Mustard – I’ve added dijon mustard to this recipe to give this Stroganoff recipe the perfect amount of acidity, depth and flavour.
- Paprika – this adds more flavour and depth as well as giving a subtle smokey flavour
- Garlic – Using garlic offers a gentle spice and adds flavour.
See recipe card for full information on ingredients and quantities.
Substitutions
- Mushrooms – I’ve used white mushrooms, but chestnut or oyster mushrooms would also work well.
- Parsley – if you would prefer to use another herb such as coriander instead of parsley, this would also work well with the Vegan Mushroom Stroganoff.
- Dijon Mustard – If you don’t have any dijon mustard in the fridge currently, you could swap this out for another variation of mustard e.g wholegrain mustard. Ideally try and keep the quality of mustard high!
Variations
- Deluxe – This recipe is already at its ‘A game’ but if you wanted to make it more deluxe, you could use oyster mushrooms instead of chestnut mushrooms. This will also give it a ‘meatier’ texture. I’d also recommend serving this Mushroom Stroganoff with my Air Fryer Roast Potatoes to really take it to the next level!
- Kid-friendly – I created this recipe for all of the family to enjoy. If you have a child that isn’t that keen on mushrooms, perhaps my Vegan Mac and Cheese recipe would be a good one to try with them.
- Spicy – this recipe is mild and creamy. However to make it spicy, add either add some chilli flakes or you can check out my Spicy Butterbeans on Toast recipe which is another spicy recipe packed full of flavour!
Instructions to make One Pot Vegan Mushroom Stroganoff
Step 1: Firstly, roughly slice the mushrooms, dice the onion and crush the garlic.
Step 2: Heat a large shallow pan with oil, then add in the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Lightly fry for 5 minutes, until the mushrooms have browned and softened.
Hint: Using a shallow pan helps to reduce the sauce down faster.
Step 3: Once the mushrooms are soft, add the coconut milk, dijon mustard, paprika and lemon juice and stir well. Cook on a high heat for 20-25 minutes or until desired consistency. Keep stirring every 5-10 minutes.
Hint: Cooking on a high heat helps the sauce to thicken nicley.
Step 4: Finally, add some freshly chopped parsley and stir it into the stroganoff, leaving some to garnish for serving.
Leftovers
Store any cooled leftovers in an airtight container in your fridge for up to 3 days, or for up to 1 month in a freezer. You could also portion servings out into individual containers for meal-prep ahead of a busy week.
Recipe FAQs
I enjoy serving this stroganoff with brown rice and topped with fresh parsley. However you could also serve this recipe with pasta, mashed potato and even noodles!
Yes, this recipe can be frozen in the freezer for up to 1 month. Ensure the Mushroom Stroganoff is fully defrosted before re-heating.
Yes, any mushrooms will work fine! If you wanted to take this recipe to the next level, oyster mushrooms would give this recipe a deluxe feel!
No, other herbs such as coriander would also work well in this One Pot Vegan Mushroom Stroganoff.
YOU MIGHT ALSO LIKE…
Tried this One Pot Vegan Mushroom Stroganoff recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!
One Pot Vegan Mushroom Stroganoff
Equipment
- Chopping Board
- Knife
- large non stick frying pan
- Wooden spoon
Ingredients
- 800 g mushrooms, (white or chestnut mushrooms)
- 2 medium red onions
- 4 garlic cloves
- 2 400ml cans coconut milk
- 2 tsp dijon mustard, (good quality)
- 2 tsp paprika
- 1 juice lemon
- Large handful fresh parsley
Instructions
- Firstly crush the garlic, finely slice the onion and roughly chop the mushrooms
- 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
Video
Notes
Nutrition
So easy and so tasty
Thanks Claire 🙂
This is absolutely delicious and so easy to make. However, I have a question. Can it be made successfully using Alpro coconut milk or does it have to be coconut milk in the cans? The fat content is so much higher in the cans and I’m trying to cut down on my fat intake. Thanks James
Thanks so much 🙂
Really good!
Thank-you
Thanks so much Faith 🙂
Made it tonight, tastes delicious. Thank you, so easy to make, great result.
Yay 🙂 thanks so much Hazel!
Its a good one! I think it’ll be good with chunks of sweet potato and a few peas in. I’m going to try. I tried to make half the recipe which didnt quite work and was a bit liquidish! I dont think I judged the half quantities correctly i.e. put a whole lemon juice in.!
I’ll certainly be making this again. Thank you. Diolch.
Thanks Pam 🙂
I literally have never left a review on a recipe before but this meal was so good I feel obligated to share. 10/10. Insanely good. I made bread and dipped my bread in the stroganoff until I was too full. I already miss having the flavor in my mouth. Thank you for this recipe.
LOVE that Ann 🙂 thank you!
Absolutely bloomin’ delicious!!
Super easy and super quick, we added some chilli flakes, used dried parsley and served with tagliatelle.
Yay 🙂 thank you Jan!
Made it for my elderly parents who loved it. It’s creamy and rich. I added another teaspoon of Dijon and a bit more paprika, but I also used probably about 25% more mushrooms to stretch it for leftovers. I also salted it more heavily with Kosher salt (a pinch wasn’t enough for my taste). Note that the Italian parsley does add flavor and freshness, but a little goes a long way.
Thanks Stephen! Glad you all enjoyed it 🙂
I am slowly working my way through all of the vegetarian/vegan recipes and these have been a game changer as they do quick and easy after a long day at work I love this book, I’m planning to do the vegan mushroom stroganoff but my partner hates coconut I have used coconut milk on recipes before and he’s been fine but they tend to be spicier recipes. Will this turn out quite coconutty I’m planing on doubling the recipe. Thank you
Thank you Vicky 🙂 I think it would be a bit coconutty especially if doubling down the recipe. Could opt to use an oat or soya cream instead.