Vegan Mushroom Stroganoff

Servings: 4

Per Portion

11g Protein | 253 Calories 

This vegan mushroom stroganoff is a perfect creamy dish alongside rice and a glass of white wine. 


2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
¼ tsp smoked paprika
¼ tsp paprika
pinch of cayenne pepper (optional)
1 x 250g pack chestnut mushrooms, thickly sliced
1 x 400g pack button mushrooms, thickly sliced
200ml white wine
240g basmati rice
½ tbsp Dijon mustard
200ml vegetable stock
200ml full-fat coconut milk  (or thick dairy-free milk/cream of choice)
½ lemon
10g parsley
  1. In a large, wide, deep frying pan, heat 1 tablespoon oil on a medium-low heat. Add the onion and garlic, cook for about 5 minutes until soft. Add the paprika and cayenne, and cook for a couple of minutes, stirring frequently. After 2 minutes, pop the onions into a small bowl and set aside.
  2. Add the remaining oil to the pan, then add all the mushrooms, and fry on a high heat for about 5 minutes until golden brown all over. Once browned, return the onions to the pan, add the white wine and reduce by a third.
  3. Meanwhile, cook the rice in another pan according to the pack instructions. Keep warm until ready to serve.
  4. Turn down the heat under the mushroom mixture, add the mustard and stock. Let this bubble away for a few minutes, then stir in the coconut milk (or other dairy-free cream). Add the zest of the lemon and a squeeze of juice to taste. Season, finely chop the parsley, and stir in.
    5. Add optional preferred seasoning to taste.
    6. Serve with the rice.

    Optional additional serving suggestion: A lemony bitter leaf salad alongside the rice and stroganoff. 

Tip: This dish can be made gluten free by using gluten free stock.

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