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Landscape image showing vegan mushroom stroganoff in an earthy dish with a handle served with pilau rice, and there's parsley, paprika, crusty bread and butter visible in the background

Vegan Mushroom Stroganoff


  • Author: Dan Saunders
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

This vegan stroganoff is easy to make, happens to also be gluten free and is super filling and delicious! It includes a silky smooth sauce, and the mushrooms are meaty and umami rich.


Ingredients

Scale
  • 2 tbsp vegan butter
  • 2 onions - finely chopped
  • 5 cloves garlic - finely chopped
  • 400g portobello mushrooms - sliced
  • 400g chestnut mushrooms - sliced
  • 250ml vegetable stock
  • 1 tbsp cornflour mixed with 2 tbsp cold water
  • 2 tsp vegan Worcestershire sauce
  • 2 tsp paprika
  • 200g vegan créme fraîche (we use Oatly)
  • 1 tbsp fresh parsley - chopped
  • Salt & black pepper

Instructions

  1. Melt the butter in a saucepan over a medium heat.
  2. Fry the onion until soft.
  3. Add the garlic and cook for 1 minute – careful not to burn it! Garlic burns very quickly.
  4. Chuck the mushrooms in and cook until they release a little water and have reduced in size - roughly 5 minutes.
  5. Sprinkle the paprika over the ingredients and stir well.
  6. Pour the stock into the saucepan and bring to a boil, then quickly reduce to a simmer.
  7. Next spoon in the crème fraîche and stir well, whilst watching it melt into the sauce.
  8. Pop in the Worcestershire sauce.
  9. Make sure the sauce is still simmering, then add the cornflour mix, it will thicken up beautifully.
  10. Simmer for 15-20 minutes until the sauce cooks down a bit and you're left with a rich, creamy sauce, the consistency of a thin cream.
  11. Season with salt and pepper (to taste), top with fresh chopped parsley and serve with rice or mashed potato.

Notes

If you can't find vegan crème fraîche, you can use a vegan sour cream alternative or make cashew cream. To make cashew cream, soak 1 cup of cashews in boiling water (just enough to cover them) for 30 minutes. Blend and add 1 teaspoon of lemon juice, to add a subtle sour flavour.

  • Category: Dinner
  • Method: Stove-top
  • Cuisine: Russian

Keywords: vegan mushroom stroganoff, vegan stroganoff

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