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! 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.
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.
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.
Table of Contents
Save this recipe!
I'll email you a shopping list plus helpful tips to make the best version of this recipe
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
- 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
Step 1: Firstly, roughly slice the mushrooms, dice the onion and crush the garlic.
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.
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.
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
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.
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.
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.
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.
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.
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.
YOU MIGHT ALSO LIKE…
FREE GUIDE
10 easy dinners the family will love!
My Communities favourite top-rated dinners, sent straight to your inbox for free.
One Pot Vegan Mushroom Stroganoff
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
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
Nutrition
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.
Yay thank you Sarah Anne, so pleased to hear you both enjoyed it and that it will become a monthly recipe!
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.
Whoop!! Just what I love to hear 🙂 glad you all enjoyed it Kat
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
Yay glad you enjoyed it Lisa 🙂 thanks for the review!
Looks yummy. Would coriander work instead of parsley? Not keen on parsley! Thanks
Yes definitely 🙂
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 🙂
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……
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 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 🙂
Added the spinach, too. Fabulous!!! Ate mine over brown rice. Delicious!!
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 🙂
Could you tell me how long you cooked it in the Instant Pot please
Hey Sandy, unfortunately I haven’t tested it yet 🙁
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 🙂
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!