Published: by James Wythe · This post may contain affiliate links
Jump to Recipe Jump to Video Print Recipe
With Winter fast approaching, this simple One-Pot Vegan Mushroom Stroganoff will be the perfect dinner to warm you up! Using just 8, easily found supermarket ingredients, this Meat-Free Mushroom Stroganoff can feed your whole family for under £6, thats £1.50 per portion!
Recipe Difficulty – Very Easy
Jump to:
- Why this recipe works
- Ingredients to make One Pot Vegan Mushroom Stroganoff
- Substitutions
- Variations
- Instructions to make One Pot Vegan Mushroom Stroganoff
- Leftovers
- Recipe FAQs
- Recipe
- Reviews
Why this recipe works
This dairy free and gluten free stroganoff recipe is packed full of flavour. It is a really healthy, hassle free version that can be made with minimal time and effort. Plus, I wanted to create a recipe using plenty of mushrooms as they are currently in season in the UK. Although often given a bad rep, mushrooms are extremely versatile, super flavourful and an ideal meat replacement for vegetarian and vegan dishes! I (personally) love them!
I was inspired to create this recipe as my Mushroom Stroganoff Pasta Bake was so popular! However, I wanted to create another recipe, with a bit more depth and a full body to it, perfect for these Autumnal/Winter nights! Oh and if you LOVE mushrooms and pasta (like me) you have to try my 5 Ingredient Vegan Mushroom Pasta.
If you’re looking for more healthy mushroom recipes then check out my Mushroom Stroganoff Pie or Vegan Mushroom Risotto.
I also added this recipe into my collection of 21 Gluten Free Easter Recipes.
Ingredients to make One Pot Vegan Mushroom Stroganoff
- Mushrooms – I’ve used white mushrooms, but this recipe would also work with chestnut mushrooms. The mushrooms really take the texture of this One-Pot Vegan Mushroom Stroganoff to the next level! Got any spare then chuck them into my Black Bean Quesadillas recipe.
- Coconut Milk – adds creaminess to the stroganoff and pairs well with the other flavours. It also adds an extra nutty flavour to the Mushroom Stroganoff without it being too overbearing.
- Lemon – provides the perfect level of acidity and cuts through the coconut milk well
- Onion – I’ve used a red onion to increase flavour, but you could also use a white onion or shallot if preferred.
- Parsley – parsley is a great versatile herb to use. It is fresh, adds some colour and has an earthy taste.
- Dijon Mustard – I’ve added dijon mustard to this recipe to give this Stroganoff recipe the perfect amount of acidity, depth and flavour.
- Paprika – this adds more flavour and depth as well as giving a subtle smokey flavour
- Garlic – Using garlic offers a gentle spice and adds flavour.
See recipe card for full information on ingredients and quantities.
Substitutions
- Mushrooms – I’ve used white mushrooms, but chestnut or oyster mushrooms would also work well.
- Parsley – if you would prefer to use another herb such as coriander instead of parsley, this would also work well with the Vegan Mushroom Stroganoff.
- Dijon Mustard – If you don’t have any dijon mustard in the fridge currently, you could swap this out for another variation of mustard e.g wholegrain mustard. Ideally try and keep the quality of mustard high!
Variations
- Deluxe – This recipe is already at its ‘A game’ but if you wanted to make it more deluxe, you could use oyster mushrooms instead of chestnut mushrooms. This will also give it a ‘meatier’ texture. I’d also recommend serving this Mushroom Stroganoff with my Air Fryer Roast Potatoes to really take it to the next level!
- Kid-friendly – I created this recipe for all of the family to enjoy. If you have a child that isn’t that keen on mushrooms, perhaps my Vegan Mac and Cheese recipe would be a good one to try with them.
- Spicy – this recipe is mild and creamy. However to make it spicy, add either add some chilli flakes or you can check out my Spicy Butterbeans on Toast recipe which is another spicy recipe packed full of flavour!
Instructions to make One Pot Vegan Mushroom Stroganoff
Step 1: Firstly, roughly slice the mushrooms, dice the onion and crush the garlic.
Step 2: Heat a large shallow pan with oil, then add in the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Lightly fry for 5 minutes, until the mushrooms have browned and softened.
Hint: Using a shallow pan helps to reduce the sauce down faster.
Step 3: Once the mushrooms are soft, add the coconut milk, dijon mustard, paprika and lemon juice and stir well. Cook on a high heat for 20-25 minutes or until desired consistency. Keep stirring every 5-10 minutes.
Hint: Cooking on a high heat helps the sauce to thicken nicley.
Step 4: Finally, add some freshly chopped parsley and stir it into the stroganoff, leaving some to garnish for serving.
Leftovers
Store any cooled leftovers in an airtight container in your fridge for up to 3 days, or for up to 1 month in a freezer. You could also portion servings out into individual containers for meal-prep ahead of a busy week.
Recipe FAQs
What do I serve Mushroom Stroganoff with?
I enjoy serving this stroganoff with brown rice and topped with fresh parsley. However you could also serve this recipe with pasta, mashed potato and even noodles!
Can I freeze this One Pot Vegan Mushroom Stroganoff?
Yes, this recipe can be frozen in the freezer for up to 1 month. Ensure the Mushroom Stroganoff is fully defrosted before re-heating.
Could I use any mushrooms in this recipe?
Yes, any mushrooms will work fine! If you wanted to take this recipe to the next level, oyster mushrooms would give this recipe a deluxe feel!
Do I have to use parsley in this stroganoff?
No, other herbs such as coriander would also work well in this One Pot Vegan Mushroom Stroganoff.
YOU MIGHT ALSO LIKE…
- Mushroom Stroganoff Pasta Bake
- Vegan Mushroom Pasta
- Mushroom Alfredo
- Gluten Free Mushroom Stroganoff Pie
Tried this One Pot Vegan Mushroom Stroganoff recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly –Subscribeand receive a free recipe eBook!
Recipe
One Pot Vegan Mushroom Stroganoff
A simple One-Pot Vegan Mushroom Stroganoff, using just 8, easily found ingredients! This recipe costs roughly £6 to make, thats £1.50 per portion!
4.67 from 174 votes
Save for later
Print Pin Rate
Course: Dinner, Main Course
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 343kcal
Author: James Wythe
Cost: £6
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Healthy Living James.
Equipment
Chopping Board
Knife
large non stick frying pan
Wooden spoon
Ingredients
- 800 g mushrooms (white or chestnut mushrooms)
- 2 medium red onions
- 4 garlic cloves
- 2 400ml cans coconut milk
- 2 teaspoon dijon mustard (good quality)
- 2 teaspoon paprika
- 1 juice lemon
- Large handful fresh parsley
Metric – US Customary
Instructions
Firstly crush the garlic, finely slice the onion and roughly chop the mushrooms
Heat a large shallow pan (this helps to reduce the sauce down faster) with oil adding in the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Cook down for 5 minutes, making sure to stir often
Once the mushrooms are soft add the coconut milk, mustard, paprika and lemon juice and stir well
Cook on a high heat (this helps the sauce to thicken nicely) for 20-25 minutes or until desired consistency. Keep stirring every 5-10 minutes
Finally add freshly chopped parsley and stir it into the stroganoff, leaving some to garnish for serving
Video
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations:I have included a list of these in the post above.
To Store:In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that!
To Freeze:Allow to cool, freeze into containers for up to 1 month. Allow to defrost and reheat on the hob or microwave until piping hot. It may need a splash of water to loosen the sauce.
Tip 1: Using a large casserole dish helps to distribute the heat and thicken the sauce faster.
Tip 2: Chop the mushrooms to a similar size helps them cook evenly.
Tip 3:I enjoy serving this stroganoff with brown rice and topped with fresh parsley. However, you could also serve this recipe with pasta, mashed potato and even noodles!
Nutrition
Calories: 343kcal | Carbohydrates: 12g | Protein: 5g | Fat: 31g | Saturated Fat: 30g | Fiber: 3g | Sugar: 7g
Please note that Nutrition information is a rough estimate
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
Reader Interactions
Comments
Elspeth says
This is absolutely delicious and has become a favourite in our non-vegan household! I find one can of coconut milk to be enough and often add peas or other vegetables. Loving your recipes, thank you James.Reply
- James Wythe says
Thanks so much Elspeth 🙂
Reply
- Carmen says
DeliciousReply
- Sharon says
Very easy and delicious.Reply
- Dawn says
Vegan mushroom stroganoff de-lic-ious
Even my husband commented on how much he enjoyed it!Reply
- Tracey says
Just made this using a mixture of baby button and chestnut mushrooms. Couldn’t get coconut milk so used coconut greek yoghurt instead.Came out lovely and creamy,although I think I may leave out the lemon juice and put more dijon in next time as it was a bit too sweet and sicklyReply
- Mel says
This was a hit. Easy. Quick. Full of flavour, thick and creamy and a beautiful colour.
See AlsoOcraco*ke Island Fig Cake — Hungry Enough To Eat SixRicotta-Herb Savory SconesKeto Gnocchi {Low Carb Almond Flour Gnocchi} - Little Pine KitchenIna Garten’s Roasted Balsamic Brussels Sprouts | Alexandra’s KitchenReply
- Elisabeth says
Excellent recipe! Thank you for this gluten free recipe.Reply
- Barry Connaghan says
One of the tastiest meals I’ve ever tried. I’m not Vegan I cooked this for my Vegan GF but I would order that in a heartbeat. BarryReply
- Ann says
Sorry, I was too busy tucking into this fabulous dish to remember to take a photograph! Mine didn’t look quite as dark in colour. I expect that if I had left it a few moments longer, it may have deepened in shade, but we were too eager to tuck in! I could not find Dijon mustard, so just used English instead. Will definitely be making this again. Thank you!
Reply
- Elaine says
Has no-one else had trouble with the quantities? I made this yesterday with one onion, half the amount of mushrooms and half the amount of coconut milk, and still had enough for four people. I was delishious tho’.
Reply
- Franny Genijn says
Made this yesterday. Our little kids of 6 and 4 asked for a second portion. So we deffinately will make this again.Reply
- Berni Headford says
Full of flavour but disappointed with the texture, not as creamy as it should be despite following recipe exactly.Reply
- Joe O'Mahony says
Easy recipe to follow and more importantly taste is superb.
Reply
- Susan says
Just made this ready for tomorrow. Yummy.Reply
- Beryl Thompson says
Its been years since I’ve made a stroganoff and this lived up to the expectation, it was simply delicious!Reply
- Louize says
It looks really tasty. Have you tried cooking this in a slow cooker? Does it work just as well?
Reply
- Kim says
I’m making this recipe in the slow cooker today. It doesn’t thicken so you will need some thickening granules to get your desired consistency. I’ve made it before in the slow cooker, very tasty and minimal effort.
Reply
- RN says
Hi Kim, theres always more liquid than youd imagine with the slo-cooker, isnt there. Once the recipe is cooked, & leaving the heat on, I leave the lid off to let evaporation do its thing to help with thickening. Cheers.
Reply
- Michelle says
Delish. Smells so yummy.Reply
- James Wythe says
Thank you Michelle!
Reply
- Meagan says
This was great! Has been on repeat here. I’ve found to not put over a high heat (boil) after adding the coconut, but a strong simmer -otherwise it releases all of it’s oils and looks greasier. Brilliant taste regardless 🙂Reply
- jamesgavin.melb says
Absolutely yummy! I used one can of coconut milk and glad I did. Two would have been way too much (even when I used a shallow pan).Reply
- Adele Horne says
Very easy recipe and very tasty result. Thanks.Reply
- James Wythe says
Thanks Adele 🙂 glad you enjoyed it!
Reply
- Caroline MacDonald says
I made this last night. It was absolutely delicious. The sauce is so tasty, a real subtle rich taste. I changed the servings to 2. Also used 2 different types of mushrooms. So good and can’t wait to make it again. Thank you James.Reply
- Liesl says
I made this yesterday evening and even though I cannot eat onion & garlic (I left these out), it was really delicious, creamy and so easy to make. Thanks James!
Reply
- Maria says
Really delicious! Made it with oyster mushrooms instead, a little mushy but still super flavorful.Reply
- Imogen says
It’s very good but I have no idea how you got the dark brown colour like the photos. I follow the recipe exactly and have made it multiple times but gotten nothing close. I can’t think of which of the ingredients would make that colour either, could it be a certain type of mushroom?Reply
- Helene Mierswa says
soo good! subbed coconut milk with soya cuisine and dijon with spicy mustar! still super good
Reply
- James says
Thanks Helene, great to hear those adjustments worked for you 🙂
Reply
- Mandy M says
Followed the recipe exactly and was so tasty, even my partner complimented me! Thank you I’ll be making this againReply
- James says
Yay 🙂 so pleased you both enjoyed!
Reply
- Helen Jane says
Really enjoyed this recipe. Thank you.Reply
- James says
Thanks Helen 🙂 pleased you enjoyed it!
Reply
- Lucca says
Really lovely flavour, however really hard to thicken.Reply
- Ruby says
Amazing& wonderful !Reply
- Rachael says
Hi James… I’ve made this a number of times and it’s honestly one of my favourite meals! Always been a winner to serve for friends.
Just wondering if the recipe work with whole grain mustard? It’s the only type I have in my fridge at the moment!Reply
- Healthy Living James says
Hey Rachael, so pleased you love the recipe 🙂 Yes don’t see why wholegrain mustard wouldn’t work. Let me know if you can see much difference.
Reply
- suz says
delicious, I didn’t add onions as I don’t like them and didn’t have dijon mustard so added english mustard and it tastes amazing.Reply
- Healthy Living James says
Thank you Suz, so pleased you enjoyed it even with those changes 🙂
Reply
- Virginia says
Where did you get your shallow stove top dish?
ThanksReply
- Healthy Living James says
Hey Virginia, I just got mine from Homesense but most home/cookware shops will stock them! Enjoy 🙂
Reply
- Julie Campbell says
This is absolutely delicious. My husband and I loved it. Will definitely make again.
Thank youReply
- Healthy Living James says
Thank you Julie, glad you both enjoyed it 🙂
Reply
- Sarahanne says
Hi James
Just made vegan mushroom stroganoff it was so tasty, this will be one of my monthly meals. My husband and I loved it. Thank you so much, will be trying some of your other recipes too.Reply
- Healthy Living James says
Yay thank you Sarah Anne, so pleased to hear you both enjoyed it and that it will become a monthly recipe!
Reply
- kat says
Absolutely delicious. Cooked it for 10 friends for a New Years Eve supper party it went down an absolute storm only 2 of us veggie but think from everyone else’s reaction your recipe will give our friend’s food for thought ….
Thanks so much.Reply
- Healthy Living James says
Whoop!! Just what I love to hear 🙂 glad you all enjoyed it Kat
Reply
- Lisa says
Absolutely gorgeous!
I didn’t have a shallow pan so it took longer to thicken up but I slightly cheated the process by adding corn flour to thicken it quicker.
This recipe is so easy to follow but yet so tasty! I made double so my husband and I had some with rice for dinner, then the next day he took some to work with pasta and I had some for lunch over a sweet jacket potato, absolutely delicious!!
Thank you James for yet another delicious recipe xxReply
- Healthy Living James says
Yay glad you enjoyed it Lisa 🙂 thanks for the review!
Reply
- Kirsty says
Looks yummy. Would coriander work instead of parsley? Not keen on parsley! Thanks
Reply
- Healthy Living James says
Yes definitely 🙂
Reply
- Terri says
Hi there, just made this dish. Very tasty but the sauce was so runny. I cooked it for an extra half an hour but it was still much too runny. I followed the recipe to the letter. Where have I gone wrong?
Reply
- Healthy Living James says
Hey Terri, sorry this happened for you. I suspect it was due to using a deep pot rather than a shallow one (mentioned in the method) as the liquid is dispersed more in a shallow casserole dish and reduces much faster. Hope that helps for next time 🙂
Reply
- Carol says
I’m cooking this recipe as I type. I’ve only added one can of coconut milk, and it’s plenty. I’ve also used smoked paprika, and only half the lemon juice. It’s tasting great! I have to keep sampling it……
Reply
- Tamara says
Loved the recipe and had incredible flavour. I did use smoked paprika and added 2T. of nutritional yeast to help thicken and add a little “cheesiness!” Fantastico!Reply
- Healthy Living James says
Thank you Tamara, so pleased you enjoyed it!
Reply
- Petra says
Hi James loved the dish for its easy prep and hands off. Was sceptical about so many mushrooms cooking down but it was perfect! I added some Braggs seasoning as I found the coconut milk a bit coconutty and sweet for me. Do you think A good quality soy milk could replace the coconut milk? My husband has a sweeter tooth than me and raced about it, but I’d prefer not to taste coconut in a dish a served with pasta.
Yummy and easy …
Oh and I added baby spinach as another reader suggested and wow. Plant based whole food diet… Powers On!!Reply
- Healthy Living James says
Hey Petra, so pleased you enjoyed it! I would do a mixture of soya cream and milk if you wish to swap it out for coconut milk. Let me know how it goes 🙂Reply
- Victoria says
Added the spinach, too. Fabulous!!! Ate mine over brown rice. Delicious!!
Reply
- Jojo says
I made this in my instant pot exactly as written but threw in some linguine with it for a one pot wonder. The starch from the linguine thickened the sauce perfectly. Absolutely delicious – outstanding vegan comfort food!Reply
- James says
Great to hear it worked out in the Instant Pot Jojo and so pleased you enjoyed the taste. Thanks for sharing your feedback 🙂Reply
- Sandy says
Could you tell me how long you cooked it in the Instant Pot please
Reply
- James Wythe says
Hey Sandy, unfortunately I haven’t tested it yet 🙁
Reply
- Sue B. says
This is so delicious! I made it using portobello mushrooms, yum! We enjoyed it with brown rice.
I so appreciate these recipes, thank you!Reply
- James says
Thank you for the amazing feedback Sue 🙂Reply
- Samantha says
This recipe is lush. A lovely meaty texture with the chestnut mushrooms. We had it with rice. Next time I’m having it with pasta.
Thank you JamesReply
- James says
Yay 🙂 so happy you enjoyed it Samantha and thank you for leaving a great review!Reply
- Catherine says
Quick, easy and very tasty! I had it with rice noodles and added some spinach for a bit of extra goodness. Yum 🙂 Looking forward to trying out some more recipes. Thanks for the healthy inspiration JamesReply
- James says
Love this Catherine! Thank you so much for leaving a lovely review 🙂 I suggest trying one of the curries or stews next!Reply
- Diana says
Hi James, this was a BIG hit in my house 🙂 We all loved it – first recipe I have tried (plus the banana loaf – separate comment for that one!! Thank you SOOOOO much for sharing these wonderful recipes. Game changer for me – usually spend such a long time in the kitchen, but this was a quick, fab, tasty recipe, LOVED it 🙂Reply
- James says
That’s great news Diana! So pleased you’re enjoying the recipes 🙂Reply
- Lidia says
So yummy! Will definitely be making again. I served mine with buck wheat whuch added a nutty texture….. sooooo goodReply
- James says
Yay so pleased you enjoyed it Lidia and I like the sound of serving it with buckwheat, I will give that a go myself 🙂 thanks for the feedback!
Reply
- Elena says
This recipe is amazing!! So easy to make and probably one of the best plates I made ever. Love love!Reply
- James says
Thank you Elena, so pleased you enjoyed it!
Reply
- Mary says
Yummy dish, pretty and filling tooReply
- James says
Yay so pleased you found it tasty and filling Mary! Thanks for leaving your feedback 🙂Reply
- Ana says
I made it and love it! The sauce came out a little thinner so I let it cook for 7 extra minutes and it’s delicious. I’m sure I’ll make it again since it’s an easy one for me;) Thanks James for sharing!
Reply
- James says
Hey Ana, thank you for leaving your feedback. Really pleased you enjoyed itReply
- Samantha says
Hi James! Am so excited to make this, but please help a cook out and convert the kilo of mushrooms into cups or grams. Thanks!
Reply
- James says
Hey Samatha, well it’s hard to do it in cups as mushrooms can vary so much in size but its 1000 grams.
Look forward to hearing what you think 🙂
James
Reply
- Hallie says
Really delicious recipe. Definitely making this again
Reply
- James says
Yay, so please you enjoyed it Hallie and thank you for leaving a review!Reply
- William says
Great with noodles! Great with roasted veggies!!Reply
- James says
Thank you William, pleased you enjoyed it 🙂
Reply
- Jason Browne says
Awesome recipe. I added sage and aubergine. Thank You!Reply
- Lucy says
Really tasty recipe. Thanks.
LucyReply
- James says
Thank you Lucy 🙂
Reply
