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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.
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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!
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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
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!
OMG … delicious
Thanks so much Caro 🙂
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 🙂
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!
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!
Yummy dish, pretty and filling too
Yay so pleased you found it tasty and filling Mary! Thanks for leaving your feedback 🙂
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
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
Really delicious recipe. Definitely making this again
Yay, so please you enjoyed it Hallie and thank you for leaving a review!
Great with noodles! Great with roasted veggies!!
Thank you William, pleased you enjoyed it 🙂
Awesome recipe. I added sage and aubergine. Thank You!
Really tasty recipe. Thanks.
Lucy
Thank you Lucy 🙂