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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.
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.
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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
- 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.
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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.
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Notes
Nutrition
I made this last night. It was absolutely delicious. The sauce is so tasty, a real subtle rich taste. I changed the servings to 2. Also used 2 different types of mushrooms. So good and can’t wait to make it again. Thank you James.
I made this yesterday evening and even though I cannot eat onion & garlic (I left these out), it was really delicious, creamy and so easy to make. Thanks James!
Really delicious! Made it with oyster mushrooms instead, a little mushy but still super flavorful.
It’s very good but I have no idea how you got the dark brown colour like the photos. I follow the recipe exactly and have made it multiple times but gotten nothing close. I can’t think of which of the ingredients would make that colour either, could it be a certain type of mushroom?
soo good! subbed coconut milk with soya cuisine and dijon with spicy mustar! still super good
Thanks Helene, great to hear those adjustments worked for you 🙂
Followed the recipe exactly and was so tasty, even my partner complimented me! Thank you I’ll be making this again
Yay 🙂 so pleased you both enjoyed!
Really enjoyed this recipe. Thank you.
Thanks Helen 🙂 pleased you enjoyed it!
Really lovely flavour, however really hard to thicken.
Amazing& wonderful !
Hi James… I’ve made this a number of times and it’s honestly one of my favourite meals! Always been a winner to serve for friends.
Just wondering if the recipe work with whole grain mustard? It’s the only type I have in my fridge at the moment!
Hey Rachael, so pleased you love the recipe 🙂 Yes don’t see why wholegrain mustard wouldn’t work. Let me know if you can see much difference.
delicious, I didn’t add onions as I don’t like them and didn’t have dijon mustard so added english mustard and it tastes amazing.
Thank you Suz, so pleased you enjoyed it even with those changes 🙂
Where did you get your shallow stove top dish?
Thanks
Hey Virginia, I just got mine from Homesense but most home/cookware shops will stock them! Enjoy 🙂
This is absolutely delicious. My husband and I loved it. Will definitely make again.
Thank you
Thank you Julie, glad you both enjoyed it 🙂