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Easy vegan mushroom stroganoff

Get the Recipe: Easy Vegan Mushroom Stroganoff

This vegan mushroom stroganoff is an easy vegan lunch or dinner that's ready in around 20 minutes. It's rich and savoury, with plenty of flavour and no dairy at all. Gluten-free and made with simple ingredients.


  • 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


  • Large frying pan


  • 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.


Calories: 259kcal, Carbohydrates: 31g, Protein: 9g, Fat: 13g, Saturated Fat: 9g, Sodium: 372mg, Potassium: 660mg, Fiber: 6g, Sugar: 14g, Vitamin A: 747IU, Vitamin C: 60mg, Calcium: 177mg, Iron: 4mg