One Pot Vegan Mushroom Stroganoff

One Pot Vegan Mushroom Stroganoff

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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!

Stroganoff Ingredients

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.

One Pot Vegan Mushroom Stroganoff top view pot

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.

One Pot Vegan Mushroom Stroganoff Parsley Sprinkle

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!

One Pot Vegan Mushroom Stroganoff Close Up Small

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!

Mushroom Stroganoff Pinterest

One Pot Vegan Mushroom Stroganoff

One Pot Vegan Mushroom Stroganoff

gluten free, vegan, dairy free, egg free, refined sugar free
4.46 from 55 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people


  • 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


  • 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


I like to serve mine with brown rice or brown rice pasta
This will last in the fridge in a sealed container for a couple days or you could freeze leftovers for another day

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. 

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  1. 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!

    1. 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 🙂


  2. 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!

  3. 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 🙂

  4. 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

  5. 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

  6. This is so delicious! I made it using portobello mushrooms, yum! We enjoyed it with brown rice.
    I so appreciate these recipes, thank you!

  7. 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!

  8. 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!!

  9. 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!

  10. 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?

    1. 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 🙂

      1. I’m cooking this recipe as I type. I’ve only added one can of coconut milk, and it’s plenty. I’ve also used smoked paprika, and only half the lemon juice. It’s tasting great! I have to keep sampling it……

  11. Absolutely gorgeous!
    I didn’t have a shallow pan so it took longer to thicken up but I slightly cheated the process by adding corn flour to thicken it quicker.
    This recipe is so easy to follow but yet so tasty! I made double so my husband and I had some with rice for dinner, then the next day he took some to work with pasta and I had some for lunch over a sweet jacket potato, absolutely delicious!!
    Thank you James for yet another delicious recipe xx

  12. Absolutely delicious. Cooked it for 10 friends for a New Years Eve supper party it went down an absolute storm only 2 of us veggie but think from everyone else’s reaction your recipe will give our friend’s food for thought ….
    Thanks so much.

  13. Hi James
    Just made vegan mushroom stroganoff it was so tasty, this will be one of my monthly meals. My husband and I loved it. Thank you so much, will be trying some of your other recipes too.

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