Creamy Vegan Stroganoff
This is my simple Creamy Vegan Stroganoff using mushrooms as the base flavoured with thyme, wholegrain mustard, and handful of other ingredients.
Servings: 4 portions
Calories: 765kcal
Ingredients
- 350g mushrooms I used a variety of chestnut and shiitake
- 1 white onion finely sliced
- 3 garlic cloves minced
- 1 white wine stock pot or 175ml white wine with 125ml water
- 300 ml plant-based cream I used Flora's plant-based single cream
- 1 teaspoon wholegrain mustard
- 1 teaspoon dried thyme
- ½ teaspoon sugar more or less depending on your preference
- Salt and pepper
- 5g parsley chopped
Instructions
- Place a pan on medium heat and drizzle with 1 tablespoon olive oil. Add in your sliced mushrooms and season with salt and pepper. Fry until the mushrooms have softened and started to brown.
- Add in the garlic and onions, and cook for 10-15 minutes until the onions have softened and started to caramelise.
- Add in the wholegrain mustard, white wine stock pot (or white wine + 125ml water), 300ml water, cream, and thyme. Stir and leave to simmer on medium heat for 5 minutes until the sauce has reduced slightly and thickened. Taste and season (if necessary) with ½ teaspoon sugar, a big pinch of flaky salt and ground pepper accordingly.
- Once your vegan mushroom stroganoff has thickened slightly and tastes perfect and to your liking, serve it up with pasta, mashed potato, or on some toast and sprinkle with chopped parsley.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so feel free to scroll up to find them!
To double quantity: This recipe can be doubled to make the dish for 6-8 portions.
Storage: let the vegan stroganoff cool and then transfer into an airtight container and place into the fridge for up to 4 days.
Freezing: once again, leave the stroganoff to cool and then transfer to an airtight container and into the freezer for up to 3 months. When you're ready to eat it, leave in the fridge overnight to thaw/defrost.
Reheat: You can either place the Tupperware (lid ajar) in the microwave and heat until piping hot. Or you can place any leftovers in a pan on low heat and heat until simmering and boiling hot. When heating up the mushroom stroganoff leftovers, I'd add a splash of water or plant-based cream in the Tupperware or pan to loosen up the stroganoff to ensure it stays really saucy.
Nutrition
Calories: 765kcal | Carbohydrates: 73g | Protein: 59g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0.04g | Sodium: 390mg | Potassium: 5758mg | Fiber: 23g | Sugar: 40g | Vitamin A: 116IU | Vitamin C: 41mg | Calcium: 133mg | Iron: 11mg