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.
- 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
- Melt the butter in a saucepan over a medium heat.
- Fry the onion until soft.
- Add the garlic and cook for 1 minute – careful not to burn it! Garlic burns very quickly.
- Chuck the mushrooms in and cook until they release a little water and have reduced in size - roughly 5 minutes.
- Sprinkle the paprika over the ingredients and stir well.
- Pour the stock into the saucepan and bring to a boil, then quickly reduce to a simmer.
- Next spoon in the crème fraîche and stir well, whilst watching it melt into the sauce.
- Pop in the Worcestershire sauce.
- Make sure the sauce is still simmering, then add the cornflour mix, it will thicken up beautifully.
- 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.
- Season with salt and pepper (to taste), top with fresh chopped parsley and serve with rice or mashed potato.
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