My favourite, super creamy and rich in flavour vegan mushroom stroganoff recipe is here! This is one of my all-time favourite comfort meals for autumn/winter and I am so excited for you to try it at home.
Jump to RecipeThis post is all about my creamy vegan mushroom stroganoff recipe.
This mushroom stroganoff is speedy to make and such a crowd-pleaser. The Mayo makes the sauce super creamy which works perfectly with any pasta you have on hand.
Feel free to add in even more greens if you are trying to sneak some into your diet by wilting in some spinach or kale at the end for the final minute of cooking.
I also used to add spring onions and leeks to give it a little more flavour and punch so you could also do this for some extra texture and interest!
Creamy Mushroom Stroganoff
Ingredients
- 1 tbsp Vegetable Oil
- 1 large Brown Onion
- 1 Courgette
- 250 g Chestnut Mushrooms
- 2-3 Garlic Cloves
- 60 ml Vegan Wine
- 1 tsp Paprika
- 1 tsp Onion Powder
- 2 tsp Dark Soy Sauce (use Tamari or Cococnut Aminos for GF option)
- 1/3 cup Vegan Mayo
- 1/2 cup Fresh Parsley, chopped
- Salt and Pepper to taste
Instructions
- Heat oil in a large frying pan or wok on medium-high heat. Add roughly chopped onion, courgette and mushrooms (I prefer to chop my veg and mushrooms into large size chunks).
- Start cooking pasta or rice, of choice, as per package instructions.
- After a few minutes, add the chopped garlic, wine, paprika, onion powder and soy sauce and stir.
- When the veg and mushrooms are cooked. Turn the heat down slightly and stir in the vegan mayo and fresh herbs for 1 minute.
- Serve with cooked pasta and top with a sprinkle of chopped fresh parsley.
I’ve been making this vegan stroganoff for YEARS. It first appeared on my Instagram in 2015 (below) and I have loved it ever since. It really has been a much tried and improved recipe over the last 5 years so I am thrilled you finally get to try it!