This is my simple Creamy Vegan Stroganoff using mushrooms as the base flavoured with thyme, wholegrain mustardand handful of other ingredients. It’s perfect with mashed potatoes, pasta, or breadI think you’re going to love it!
I love a creamy saucy stroganoff and this vegan version using a variety of mushrooms is the ultimate winter comfort food. This is a great dish to make for a festive dinner partyor as a quick dinner because it comes together in less than 30 minutes.
If you’re looking for some more casserole-style recipes, then check out my easy sausage stew which you can swap out the sausages for vegan alternatives! My kale and white bean sausage soup is another great comforting option. If you’re craving something with a bit of a spicy kick, then check out my butter bean and spinach curry!
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Why you’ll love this recipe
One pan: I love a one pan dish. It means minimal washing up and a simple cooking process.
Simple: You only need a handful of ingredients for this vegan mushroom stroganoff including onion, garlic, mushrooms, cream, white wine stock pot (or white wine), wholegrain mustard, and thyme.
Quick: A classic beef stroganoff can take hours to make, so one of many reason why I love making this mushroom stroganoff is because it’s so quick to make compared to the beef version. This dish can be on the table in less than 30 minutes.
Ingredients and Substitutions
Onion: I’ve used a white onion for this recipe. You could also use shallots.
Garlic: fresh garlic cloves are perfect for this mushroom stroganoff. You can also use garlic granules if you don’t have fresh ones.
Mushrooms: I used a mixture of mushrooms to add as much umami as possible. Chestnut mushrooms and shiitake are the ones I went for, but you could use portobello, button, or cremini.
Cream: I used Flora’s single cream which works super well in this dish. You want a light cream that has a neutral flavour. So I would go for an unsweetened soy cream or a plant-based nut cream for a nutty flavour.
White wine stock pot: I love Knorr’s white wine stock pots, they’re the flavour equivalent to half a glass of white wine. So you can either use one of these, or you can use ½ glass of white wine (175ml).
Wholegrain mustard: this adds a lovely nuttiness and bite to the mushroom stroganoff. You can also use dijon but this might provide a stronger flavour.
Thyme: fresh thyme is such a comforting and wintery herb. If you don’t like thyme, you can use parsley.
The full ingredients list and measurements are further down this blog in the recipe card!
Step by Step Instructions with photos
Step 1: Place a pan on medium heat and drizzle with 1 tablespoon olive oil. Add in your sliced mushrooms and season with salt and pepper. Fry until the mushrooms have softened and started to brown.
Step 2: Add in the garlic and onions, and cook for 10-15 minutes until the onions have softened and started to caramelise.
Step 3: Add in the wholegrain mustard, white wine stock pot, water, cream, and thyme. Stir and leave to simmer on medium heat for 5 minutes until the sauce has reduced slightly and thickened. Taste and season with ½ teaspoon sugar, a big pinch of flaky salt and ground pepper accordingly.
Step 4: Once your vegan stroganoff has thickened slightly and tastes perfect and to your liking, serve it up with pasta, mashed potato, or on some toast and sprinkle with chopped parsley.
What to do with leftovers
Storage: let the mushroom stroganoff cool and then transfer into an airtight container and place into the fridge for up to 4 days.
Freezing: once again, leave the stroganoff to cool and then transfer to an airtight container and into the freezer for up to 3 months. When you’re ready to eat it, leave in the fridge overnight to thaw/defrost.
Reheat: You can either place the Tupperware (lid ajar) in the microwave and heat until piping hot. Or you can place any leftovers in a pan on low heat and heat until simmering and boiling hot. When heating up the mushroom stroganoff leftovers, I’d add a splash of water or plant-based cream in the Tupperware or pan to loosen up the stroganoff and ensure it stays really saucy.
FAQs
You could use tofu, tempeh, or plant-based beef strips.
Absolutely, you can use single or light cream for this mushroom stroganoff recipe.
For sure, you can add chopped green beens, broccoli, spinach, or leeks!
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Creamy Vegan Stroganoff
This is my simple Creamy Vegan Stroganoff using mushrooms as the base flavoured with thyme, wholegrain mustard, and handful of other ingredients.
Instructions
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Place a pan on medium heat and drizzle with 1 tablespoon olive oil. Add in your sliced mushrooms and season with salt and pepper. Fry until the mushrooms have softened and started to brown.
-
Add in the garlic and onions, and cook for 10-15 minutes until the onions have softened and started to caramelise.
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Add in the wholegrain mustard, white wine stock pot (or white wine + 125ml water), 300ml water, cream, and thyme. Stir and leave to simmer on medium heat for 5 minutes until the sauce has reduced slightly and thickened. Taste and season (if necessary) with ½ teaspoon sugar, a big pinch of flaky salt and ground pepper accordingly.
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Once your vegan mushroom stroganoff has thickened slightly and tastes perfect and to your liking, serve it up with pasta, mashed potato, or on some toast and sprinkle with chopped parsley.
Notes
To double quantity: This recipe can be doubled to make the dish for 6-8 portions.
Storage: let the vegan stroganoff cool and then transfer into an airtight container and place into the fridge for up to 4 days.
Freezing: once again, leave the stroganoff to cool and then transfer to an airtight container and into the freezer for up to 3 months. When you’re ready to eat it, leave in the fridge overnight to thaw/defrost.
Reheat: You can either place the Tupperware (lid ajar) in the microwave and heat until piping hot. Or you can place any leftovers in a pan on low heat and heat until simmering and boiling hot. When heating up the mushroom stroganoff leftovers, I’d add a splash of water or plant-based cream in the Tupperware or pan to loosen up the stroganoff to ensure it stays really saucy.
Nutrition
Calories: 765kcalCarbohydrates: 73gProtein: 59gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 0.04gSodium: 390mgPotassium: 5758mgFiber: 23gSugar: 40gVitamin A: 116IUVitamin C: 41mgCalcium: 133mgIron: 11mg
