Mushroom Stroganoff

Until a few days ago, mushroom stroganoff wasn’t something I’d ever made before (I don’t think I’ve ever even eaten it since being vegan) but I’m a huge fan of mushrooms so I’m always pondering on new and interesting ways to incorporate them into dishes so this is my take on the popular dish.

In the space of 3 days, I’ve made this for lunch twice and it has been lovely both times. The first time I had it served with rice and this time with mashed potatoes (a much better serving option in my opinion, but I’m biased – potatoes are my ultimate favourite carb/vegetable/food in general).

I know mushrooms are one of those ‘marmite’ foods that people generally tend to either love or hate; there doesn’t ever seem to be any middle ground or indifference. I’m a massive mushroom LOVER and have them several times a week and this dish is definitely going to be on the menu more often going forward.

Mushroom Stroganoff (Vegan)

One for all you mushroom lovers out there. It’s much simpler/quicker to make than you’d expect too!
• 1 onion (finely chopped)
• 2 cloves of garlic (finely chopped)
• 1 tablespoon of coconut oil or olive oil (or water/veg stock to make it oil free)
• 2 tablespoons of coconut sugar/maple syrup (or brown sugar)
• 1 punnet of mushrooms (thinly sliced)
• 1 tablespoon of soy sauce or liquid aminos
• Approx 200ml of vegetable stock
• Approx 200ml of plantbased mylk or cream (I used canned coconut milk but soya/oat cream would work well too)
• 2 tablespoons of cornstarch (or plain flour)
• Herbs/spices: 1 teaspoon of mixed herbs, 1 teaspoon of onion granules, 1 teaspoon of garlic granules, 1 teaspoon of smoked paprika, a pinch of chilli flakes (optional)
• 1 tablespoon of nutritional yeast (optional but super tasty!)
• Fresh parsley – to garnish (optional)
• Sea salt & ground pepper to taste
• Heat the oil in a large pot/pan over a medium heat, add the onion and fry for around 5 minutes. Add the garlic and fry for a further minute or so then add the coconut sugar/maple syrup and allow to caramelise for another minute or so.
• Add the mushrooms and fry for around 5 minutes.
• Pour in the vegetable stock, soy sauce/liquid aminos, herbs/spices and nutritional yeast (if using) and bring to a boil.
• In a mug, add the cornstarch/plain flour to the coconut mylk/cream and stir together until it’s dissolved. This helps to thicken the sauce.
• Pour the mylk/cream mixture into the pot/pan and cook on a low-medium heat for around 10 minutes, until the sauce thickens up nicely. 
• Taste and add salt & pepper/adjust seasonings to your personal preference.
• Serve with rice/pasta/mashed potatoes/crusty bread/whatever you fancy.
• Garnish with fresh parsley (optional).
Et Voilà! Mushroom stroganoff is served!


I added more smoked paprika and chilli this time, hence the deeper/more red colour than a typical stroganoff. Choose your own adventure though! As always, I encourage experimentation in the kitchen. There’s no need to follow my recipe to the letter.
Mushroom Stroganoff is served!

How do you feel about mushrooms? Do you love them or hate them?

I’d love to know!

Lots of Love


1 Comment

  1. Angela
    20th March 2019 / 8:45 PM

    Looks delicious ❤️

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