Mushroom Stroganoff

This vegan mushroom stroganoff is so creamy and delicious, non-vegans will be surprised that it is vegan! It is easy to make and doesn’t require any fancy ingredients. For the creaminess I used coconut cream. You could probably substitute this with vegan sour cream, however I personally have never tried that.

In case you want this plant-based mushroom stroganoff to be gluten-free, use tamari instead of soy sauce. Also, I used some chili peppers as well to make it extra warming and comforting. This is optional of course, I know not everyone likes to throw chili peppers in every dish they are making (I do…).

This vegan mushroom stroganoff can be made in 30 minutes and would be a great quick and easy holiday recipe. Enjoy it with rice, pasta or roasted potatoes.

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Ingredients

how to make vegan mushroom stroganoff

  1. Chop the onion, garlic and chili peppers (if you decide to use them). Heat a large frying pan with one tablespoon of cooking oil. Cook the chopped onion first for one minute, and then add the garlic and chili peppers to the pan.

  2. Slice the mushrooms and add them to the same pan. Season them with salt and pepper. It will seem like a lot at first, but they will go down in size a lot. Cook this on medium high heat for about 10 minutes.

  3. The mushrooms should have shrunk a lot by now and have a light golden brown color. If your mushrooms are releasing a lot of liquid: good! If not, add half a cup of water.

  4. Now, add the coconut cream, nutritional yeast, tamari or soy sauce, lemon juice and mustard. Stir well and then also add the oregano, rosemary, nutmeg and smoked paprika.

  5. Cook for 15 more minutes, or until the mushroom stroganoff has your desired consistency. Serve it with rice, pasta or roasted potatoes.
vegan mushroom stroganoff plant-based gluten-free easy to make 30 minute recipe

Vegan Mushroom Stroganoff

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Russian
Servings 2

Ingredients
  

  • 30 button mushrooms
  • 1 red onion
  • 7 oz coconut cream (200 ml)
  • 2 tsp tamari or soy sauce
  • ¾ tbsp lemon juice
  • ½ tsp dijon mustard
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • ½ tsp nutmeg powder
  • ½ tsp smoked paprika powder
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 small chili peppers (optional)
Keyword 30 minute, Creamy, Easy, Freezer meal, Gluten-free, Mushroom, Nut free, Plant-based, Quick, Vegan

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josca my green passion

Hi there!

My name is Josca.

I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.

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