This easy vegan mushroom stroganoff recipe makes a wonderfully tasty midweek meal. Full of wholesome ingredients and ready in under 30 minutes, you will be enjoying a super satisfying creamy stroganoff that packs a wonderful umami punch.
I have always been a big fan of mushrooms but it’s a vegetable I have had to work slowly on with my children to also share in this enjoyment. Nevertheless, I got there in the end (or maybe I just wore them down!). And a delicious dinner like this easy vegan mushroom stroganoff and my tasty QUICK VEGAN MUSHROOM SOUP certainly helped.
This Vegan stroganoff is packed with wholefood goodness and rich umami flavours from the stock used alongside the selection of different mushrooms. It can all be made in one pan, in under 30 minutes making it a great option for a quick midweek meal.
What is Stroganoff?
Stroganoff is traditionally a Russian dish that is made with small strips of beef fillet served with a sour cream sauce with onions and mushrooms. However, as with many recipes, over time the stroganoff has evolved since the 19th Century to become a popular vegetarian and vegan dish as well.
Stroganoff is also typically served with thick egg noodles or pasta but I have to say I am more of a fan of serving my vegan mushroom stroganoff version on a bed of delicious wholegrain rice.
What mushrooms are best to use in stroganoff?
Any mushrooms can be used in this tasty meal. However, I prefer to use a mix as I think it just makes the dish more interesting. I used a mix of shitake, Oyster, Maitake, Shiitake and chestnut, but any selection you can find will be delicious.
Cooking mushrooms – top tips?
Mushrooms are delicate in their flavours and textures and as such need a little extra care in preparation and cooking to ensure they are at their best. So here are some of my top tips for the best-cooked mushrooms:
- Storage: Your mushrooms will keep longer taken out of the boxes and placed in a brown paper bag in your fridge
- Washing: Don’t wash your mushrooms in water unless they are very dirty, otherwise they will absorb the water and it can make them slimy. Simply wipe over your mushrooms with a slightly damp paper towel to get off any residual dirt.
- Cooking: Try not to overcrowd your pan too much and cook them on a medium heat. Whilst they are cooking try not to interfere with them too much. So minimal stirring.
What you will need to make vegan mushroom stroganoff
- Onion
- Bring an essential flavour and gentle sweetness to the soup
- Frozen chopped onions also work brilliantly as a time-saving alternative
- Garlic
- A must flavour to pair with mushrooms
- Fresh gives more of a flavour kick in this stroganoff
- Mixed mushrooms
- Full of fantastic nutrients and plenty of plant protein
- I used a selection of chestnut, and speciality mushrooms
- Worcestershire sauce
- Worcestershire sauce is an umami delivery vehicle, similar to fish sauce or soy sauce
- It does contain small amounts of sugar but the quantities used make the carb count negligible
- Smoked paprika
- smoked peppers but in their powdered form
- Adds a great peppery depth to this dish
- Dijon mustard
- Has a light creamy texture and a slightly more intense flavour than yellow mustard
- Vegetable or mushroom stock
- Adds depth and umami to the sauce
- I used a delicious vegetable umami stock by Yondu
- flageolet or haricot beans
- A store cupboard staple
- A great source of protein, fibre, has a low glycaemic index and is low in saturated fat
- Cooked puy lentils
- Adds a wonderful peppery taste
- Great for adding extra protein, fibre and texture to this stroganoff
- I like the Puy lentils by Merchant Gourmet
- Vegan creme fraiche
- A substitute for dairy cream typically made from soya, nuts or oats
- I used Oatly Creamy Oat Fraiche in this recipe
- Parsley
- One of my favourite herbs as it’s just so versatile
- It compliments the other flavours in this dish beautifully
How to make easy vegan mushroom stroganoff
This stroganoff recipe is called easy for a reason. In under 20 minutes, you can have all your ingredients bubbling away to make the tastiest vegan mushroom stroganoff ever!
Start by adding a little oil to your pan and gently sweat the onions, on a low heat, until they are soft and turning light brown. (around 5 minutes). Next, add in your crushed garlic and cook for a further minute or so, stirring so as not to burn the garlic.
Now add the mushrooms and stir to lift the onion and garlic from the bottom of the pan. Leave them to cook on a medium heat for 5-10 minutes but try not to stir them too frequently. Your mushrooms will be softer and darker in colour, so add the paprika, Worcestershire sauce, dijon mustard and season well. Stir everything to start making a sauce.
Next, add the stock and allow the sauce to bubble away before adding in your beans and lentils.
Once you are ready to serve, take the stroganoff off of the heat and stir through the vegan creme fraiche (or sour cream). Sprinkle over the chopped parsley and serve.
Serving suggestions for Easy Vegan Mushroom Stroganoff and Recipe Tips
This stroganoff recipe is incredibly versatile so here are a few suggestions and tips:
- Use Sour Cream – If you don’t want or need to make this dish vegan-friendly, then simply switch out the vegan creme fraiche for the more traditional sour cream instead
- Make it Spicy – If you like a bit of extra spice then you could also add some red chilli flakes in with the paprika or sprinkled on top when serving.
- Avoid curdling – To avoid any unwanted curdling then make sure to add your vegan creme fraiche or sour cream just before serving. Remove the pan from the heat and gently stir the cream in.
- Serving Suggestions –
- Rice – My absolute favourite is to serve this mushroom stroganoff with brown rice
- Pasta – For more traditional stroganoff serve on a bed of thick noodle pasta like pappardelle
- Baked Potato – This stroganoff is glorious with potato. Try it on top of a baked potato or even with mashed potatoes!
More Great Vegan and Vegetarian recipes to try:
- 15 MINUTE GNOCCHI WITH PESTO SAUCE
- EASY CREAMY QUICK CURRY SAUCE
- EASY VEGAN LENTIL AND BEAN CHILLI
- EASY VEGAN THAI NOODLE SOUP
Diabetes Note
This is a very low carb count dish, only 4.5g of carbs as the only ingredient we would count for is the Vegan Creme Fraiche (or sour cream)
Carb Counting
The overall carb count for this mushroom stroganoff based on the ingredients we would count for is:
- 200ml of Oatly Creamy Oat Fraiche = 17.8g of carbs
Divide this by the serving size, 4 – 18/4 = 4.5g of carbs per portion
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
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Easy Vegan Mushroom Stroganoff
This easy vegan mushroom stroganoff is full of wholesome ingredients and ready in under 30 minutes. The perfect quick and easy midweek meal!
4
servings5
minutes20
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minutesKeep the screen of your device on
Ingredients
1 medium 1 onion, finely chopped
2 cloves 2 garlic, crushed
800 g 800 mixed mushrooms, chestnut, speciality, button, sliced
3 tbsp 3 Worcestershire sauce
4 tsp 4 smoked paprika
2 tsp 2 Dijon mustard
400 ml 400 vegetable or mushroom stock
1 can 1 flageolet or haricot beans, drained
1 packet 1 cooked puy lentils
200 ml 200 vegan creme fraiche
3 tbsp 3 parsley, chopped
Directions
- Add a little oil to your pan and gently sweat the onions, on a low heat, until they are soft and turning light brown. (around 5 minutes)
- Next, add in your crushed garlic and cook for a further minute or so, stirring so as not to burn the garlic.
- Now add the mushrooms and stir to lift the onion and garlic from the bottom of the pan. Leave them to cook on a medium heat for 5-10 minutes but try not to stir them too frequently.
- Your mushrooms will be softer and darker in colour, so add the paprika, Worcestershire sauce and dijon mustard. Stir well.
- Next, add the stock and allow the sauce to bubble away before adding in your beans and lentils.
- Once you are ready to serve, take the stroganoff off of the heat and stir through the vegan creme fraiche (or sour cream). Sprinkle over the chopped parsley and serve.
Tips and Notes
- Whilst your mushrooms are cooking try not to interfere with them too much. So minimal stirring.
- Diabetes Note – This is a very low carb count dish, only 4.5g of carbs as the only ingredient we would count for is the Vegan Creme Fraiche (or sour cream)
