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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.
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