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A bowl with a handle full with vegan stroganoff and wild rice with a dollop of vegan yoghurt on the side. Crusty bread behind it as well as parsley in a glass pot and paprika in a white pinch bowl
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Vegan Mushroom Stroganoff

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.
Course Dinner
Cuisine Russian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 277kcal
Author Jess & Dan

Ingredients

  • 2 tbsp vegan butter
  • 2 onions - finely chopped
  • 5 cloves garlic - finely chopped
  • 400 g portobello mushrooms - sliced
  • 400 g chestnut mushrooms - sliced
  • 250 ml vegetable stock
  • 2 tbsp cornflour mixed with 3 tbsp cold water
  • 2 tsp vegan Worcestershire sauce
  • 2 tsp paprika
  • 200 g vegan créme fraîche we use Oatly
  • 1 tbsp fresh parsley - chopped
  • Salt - to taste
  • Black pepper - to taste

Instructions

  • Melt the butter in a saucepan over a medium heat.
    2 tbsp vegan butter
  • Fry the onion until soft.
    2 onions
  • Add the garlic and cook for 1 minute – careful not to burn it! Garlic burns very quickly.
    5 cloves garlic
  • Chuck the mushrooms in and cook until they release a little water and have reduced in size - roughly 5 minutes.
    400 g portobello mushrooms, 400 g chestnut mushrooms
  • Sprinkle the paprika over the ingredients and stir well.
    2 tsp paprika
  • Pour the stock into the saucepan and bring to a boil, then quickly reduce to a simmer.
    250 ml vegetable stock
  • Next spoon in the crème fraîche and stir well, whilst watching it melt into the sauce.
    200 g vegan créme fraîche
  • Pop in the Worcestershire sauce.
    2 tsp vegan Worcestershire sauce
  • Make sure the sauce is still simmering, then add the cornflour mix, it will thicken up beautifully.
    2 tbsp cornflour
  • 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.
    Salt, Black pepper, 1 tbsp fresh parsley

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.

Nutrition

Calories: 277kcal | Carbohydrates: 34g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 562mg | Potassium: 944mg | Fiber: 3g | Sugar: 11g | Vitamin A: 433IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 1mg