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With Winter fast approaching, this simple One Pot Vegan Mushroom Stroganoff will be the perfect dinner to warm you up! It uses just 8 easily found supermarket ingredients and no cream: canned coconut milk makes the sauce rich and creamy, and it feeds your whole family in 30 minutes. If you love mushrooms, try my Chicken and Mushroom Risotto too.

Vegan Mushroom Stroganoff served in a large non-stick frying pan with silver spoon. Pan is displayed on white background.
James Wythe

Mushroom Stroganoff at a Glance

James's tipUse a wide, shallow pan and keep the heat high. The sauce spreads out and reduces much faster; a deep pot leaves it runny.

5 minsPrep
25 minsCook
30 minsTotal
4Serves
One potNo cream8 ingredientsFreezer friendly

Key ingredients

  • Mushrooms
  • Coconut milk
  • Dijon mustard
  • Paprika

Why you'll love it

  • About 471 kcal a portion
  • Creamy without any cream
  • 800g of mushrooms, so it really is veg packed

Quick summary

This mushroom stroganoff fries 800g of mushrooms with red onion and garlic, then simmers them in 2 cans of coconut milk with Dijon mustard, paprika and lemon for 20 to 25 minutes. It takes 30 minutes, serves 4 and is about 471 kcal a portion.

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Why this recipe works

This stroganoff recipe is packed full of flavour, and it happens to be dairy free, gluten free and plant-based. It is a really 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 autumn and 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 Gluten Free Mushroom Stroganoff Pie, Vegan Mushroom Risotto or Mushroom Soup.

I also added this recipe into my collection of 21 Gluten Free Easter Recipes.

Ingredients to make One Pot Vegan Mushroom Stroganoff

Ingredients to make One-Pot-Vegan Mushroom Stroganoff laid out on a white marble background.
  • 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. Use the canned coconut milk for cooking, not the cartons, which are too thin. 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.
  • Olive Oil: you will need about 1 tbsp to fry the mushrooms, plus a pinch of salt and pepper.

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, you could swap this out for another mustard such as wholegrain. Ideally try and keep the quality of mustard high!
  • Coconut Milk: For a less coconutty sauce, use an oat or soya cream instead. Oat milk is too thin and will not thicken.

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 white 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 some chilli flakes or check out my Spicy Butterbeans recipe which is another spicy recipe packed full of flavour!

Instructions to make One Pot Vegan Mushroom Stroganoff

Sliced onion, crushed garlic and roughly chopped mushrooms on a wooden chopping board with knife. Chopping board is displayed on a white marble background.

Step 1: Firstly, roughly slice the mushrooms, dice the onion and crush the garlic.

Mushrooms, garlic and onions in a large shallow frying pan. Pan is displayed on a white marble background.

Step 2: Heat a large shallow pan with 1 tbsp of 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.

Mushrooms, onion, garlic, coconut milk, paprika , dijon mustard in a pan together. Wooden spoon is in the pan for stirring. Pan is displayed on a white marble background.

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 to 25 minutes or until it is as thick as you like. Keep stirring every 5 to 10 minutes.

Hint: Cooking on a high heat helps the sauce to thicken nicely.

One-Pot Vegan Mushroom Stroganoff ready to be eaten with a wooden spoon to serve. Pot is displayed on a white marble background.

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 2 days, or for up to 1 month in a freezer. Reheat on the hob or in the microwave until piping hot, with a splash of water to loosen the sauce. You could also portion servings out into individual containers for meal-prep ahead of a busy week, alongside a batch of my Cauliflower Soup for lunches.

Recipe FAQs

What do I serve Mushroom Stroganoff with?

I enjoy serving this stroganoff with brown rice and topped with fresh parsley. You could also serve it with pasta, mashed potato, an Air Fryer Jacket Potato or noodles; readers have loved it with buckwheat too.

Can I make mushroom stroganoff without cream?

Yes, this one has no cream at all. Canned coconut milk makes the sauce creamy. For a less coconutty sauce, use an oat or soya cream instead. Do not use oat milk or carton coconut milk, as they are too thin to thicken.

Why is my stroganoff sauce runny?

It is usually the pan. Use a wide, shallow pan and cook on a high heat, so the sauce spreads out and reduces faster. A deep pot takes much longer to thicken.

Is mushroom stroganoff healthy?

It is packed with mushrooms (200g a portion) and has no cream or butter. Each portion is about 471 kcal, but the 2 cans of coconut milk make it high in saturated fat (32g a portion). Many readers use one can for a lighter sauce, about 290 kcal a portion. The spare can goes beautifully in my Pumpkin and Butternut Soup.

Can I freeze this One Pot Vegan Mushroom Stroganoff?

Yes, it can be frozen for up to 1 month. Defrost it fully, then reheat on the hob or in the microwave until piping hot, with a splash of water to loosen the sauce.

Could I use any mushrooms in this recipe?

Yes, any mushrooms will work fine! If you wanted to take this recipe to the next level, oyster mushrooms would give it a deluxe feel. Coriander also works instead of the parsley.

Vegan Mushroom Stroganoff served in a white bowl with brown rice. Bowl is presented on white marble background.

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mushroom stroganoff on large pan displayed on white background
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4.71 from 194 votes

One Pot Vegan Mushroom Stroganoff

By: James Wythe
A simple one pot mushroom stroganoff using just 8 easily found ingredients and no cream. Canned coconut milk makes it rich and creamy.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people

Equipment

Ingredients 

  • 800 g mushrooms, (white or chestnut mushrooms)
  • 2 medium red onions
  • 4 garlic cloves
  • 2 400ml cans coconut milk, canned, not the carton drink
  • 2 tsp Dijon mustard, (good quality)
  • 2 tsp paprika
  • 1 juice lemon
  • Large handful fresh parsley
Metric – US Customary

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 1 tbsp of 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 to 25 minutes or until it is as thick as you like. Keep stirring every 5 to 10 minutes.
  • Finally add freshly chopped parsley and stir it into the stroganoff, leaving some to garnish for serving.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge in an airtight container for up to 2 days. It is just as delicious the next day!
To Freeze: Allow to cool, freeze into containers for up to 1 month. Allow to defrost and reheat on the hob or microwave until piping hot. It may need a splash of water to loosen the sauce.
Tip 1: Using a large casserole dish helps to distribute the heat and thicken the sauce faster.
Tip 2: Chop the mushrooms to a similar size so they cook evenly.
Tip 3: 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!

Nutrition

Calories: 471kcal | Carbohydrates: 21g | Protein: 10g | Fat: 40g | Saturated Fat: 32g | Fiber: 6g | Sugar: 10g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

Read More About Me

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Recipe Rating




134 Comments

  1. 5 stars
    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

    Reply

    1. 5 stars
      Love this Catherine! Thank you so much for leaving a lovely review 🙂 I suggest trying one of the curries or stews next!

      Reply

  2. 5 stars
    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 🙂

    Reply

  3. 5 stars
    So yummy! Will definitely be making again. I served mine with buck wheat whuch added a nutty texture….. sooooo good

    Reply

    1. 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!

      Reply

  6. 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!

    Reply

  7. 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!

    Reply

    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 🙂

      James

      Reply