This vegan mushroom stroganoff is easy to make in under 20 minutes for a lunch or dinner that’s comforting, savoury and definitely not missing any flavour, despite being entirely dairy-free. It’s also gluten-free and made with with simple ingredients. Serve with rice and pasta for deliciousness!
When the weather is cold and the days are short, I’m craving comfort food all day every day even more than usual. If you’re like me, then I would without a doubt recommend this mushroom stroganoff – it’s a plant based dish that you can make in no time, but that doesn’t mean that it’s missing out on any cosiness.
Stroganoff is a Russian dish that’s traditionally made with beef and sour cream. It’s most often served with egg noodles. However, it’s super easy to veganise. This recipe uses mushrooms, with the addition of broccoli and green pepper.
The sauce uses a combination of oat milk and coconut milk, as well as ingredients such as garlic and lemon juice. The result is creamy and rich, and the flavour is savoury and wholesome, with a tangy undertone from the lemon. And what’s great is that you don’t need a lot of ingredients for an amazing lunch or dinner!
About this vegan mushroom stroganoff
As I mentioned, this is a plant based version of the stroganoff dish that’s typically made with beef. Instead of serving it over egg noodles, you can serve it with rice, like I did, or vegan pasta.
This recipe is:
- 100% vegan and dairy-free.
- Ready in 20 minutes.
- Great for a comforting weeknight dinner.
- Made with simple ingredients.
- Super flavourful and cosy.
- Savoury and rich.
Try it out, and I am sure you will be going back for seconds! I always do.
How to make vegan mushroom stroganoff
It’s super easy. Firstly, melt some vegan butter in a large pan over a medium-high heat. Add the garlic, onion and green bell pepper. Cook for around 5 minutes, until they soften.
Now add the broccoli and mushrooms. Cook for a further 5-7 minutes, until the mushrooms cook down fully and the broccoli is bright green and tender.
Add the coconut milk, oat milk, salt, garlic powder, cumin, and gluten-free flour. Stir together, then cook over a low-medium heat, stirring frequently, for 2-3 minutes, until the sauce starts to thicken.
Now, stir in the green peas and lemon juice and stir for around 3 minutes more. Serve immediately with rice or pasta.
Tips and substitutions
- You can add other vegetables of your choice, such as carrots and zucchini.
- Instead of oat milk, you can use any other plant based milk of your choice.
- If you want to leave out the coconut milk, you can replace it with the same amount of plant based milk, or a vegan cream alternative.
- Apple cider vinegar works well as a lemon juice alternative.
Storing and freezing mushroom stroganoff
Vegan mushroom stroganoff is best eaten straight away. You can, however, leave it in the fridge for up to around 3 days. Reheat either on the stove or in the microwave.
You can also freeze it for up to around 2 months. Leave to thaw fully in the fridge overnight before reheating on the stove or in the microwave.
Other vegan comfort food ideas
- Vegan corn chowder
- Simple broccoli stir-fry
- Spicy butternut squash soup
- Potato salad with smoky tempeh
- Broccoli ‘cheese’ soup
Let me know in the comments: what’s a dish you always make during the colder seasons? If you give this vegan mushroom stroganoff a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Easy Vegan Mushroom Stroganoff
- Large frying pan
- 1 tbsp vegan butter
- 2 cloves garlic minced
- 1 large onion diced
- 1 large green bell pepper diced
- 12 oz mushrooms chopped
- 3/4 cup coconut milk from a can
- 1 1/2 cups oat milk or any other plant based milk of your choice
- 1/2 tsp salt or to taste
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 cup gluten-free flour
- 1 cup green peas thawed from frozen
- 1/2 lemon juice of
- Melt vegan butter in a large pan over a medium-high heat. Add the garlic, onion and green bell pepper. Cook for around 5 minutes, until they soften.
- Add the broccoli and mushrooms. Cook for a further 5-7 minutes, until the mushrooms cook down fully and the broccoli is bright green and tender.
- Add the coconut milk, oat milk, salt, garlic powder, cumin, and gluten-free flour. Stir together, then cook over a low-medium heat, stirring frequently, for 2-3 minutes, until the sauce starts to thicken.
- Stir in the green peas and lemon juice and stir for around 3 minutes more. Serve immediately with rice or pasta.