Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff


  • 3 tsp oil
  • 4 garlic cloves
  • 1 red onion
  • 500 g mixed mushrooms
  • 1 tsp smoked paprika
  • 350 ml veg or mushroom stock
  • 150 g vegan plain unsweetened yoghurt/crème fraiche
  • 3 tsp Dijon mustard

To serve

  • 2 portions cooked rice
  • Chopped parsley


  • Add 2 tsp oil to a large pan. Finely slice the onion and chop the garlic. Add them to the pan and stir over a medium heat until soft.
  • Slice the mushrooms. Add the last tsp of oil to the pan, add the mushrooms and paprika and turn up the heat. Fry the mushrooms until golden brown, stirring occasionally so they can get some colour. Season with salt and pepper.
  • Pour in the stock and simmer for 5 minutes until reduced slightly. Stir in the mustard and the yoghurt, mixing well. Season to taste. Squeeze in the juice of 1/2 lemon and mix through just before serving. Enjoy!
Keyword mushroom

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