The chilli, mustard and paprika combine to give this dish a lovely warmth, which match perfectly with the creamy mushroom sauce.
- We use either an oat or soy-based vegan single cream. Alternatively you could blend a small handful of soaked cashews with enough water to create a smooth cream.You could also use gluten-free pasta to make this recipe gluten-free.
- olive oil
- 1 red onion, peeled + sliced
- 500 g (17.6 oz) mushrooms, sliced
- 4 garlic cloves, finely + finely chopped
- 2 tsp paprika
- 1/2 tsp chilli powder
- 2 tsp Dijon mustard
- 200 ml (6.8 fl.oz) vegetable stock
- salt + pepper
- 300 g (10.6 oz) pasta, we use tagliatelle
- 1/2 cup vegan single cream, see notes
- 2 tsp lemon juice
- 1 handful of fresh parsley, roughly chopped
- Drizzle a little oil in a pan on a medium heat. Once hot, add the onion, mushroom and garlic and fry for 7 minutes until they start to brown.
- Add in the paprika, chilli powder, mustard, and vegetable stock. Then stir and reduce the heat so the sauce simmers for a further 8 minutes and starts to thicken.
- Meanwhile, fill a pan with boiling water and season with a pinch of salt. Transfer the pasta to the pan and cook as per the packet instructions.
- Stir the vegan single cream, lemon juice, and most of the parsley into the sauce and season with salt and pepper to taste. Cook through on the lowest heat for a few minutes.
- Drain the pasta and transfer to the pan with the stroganoff. Combine well with the sauce.
- Top with extra parsley to serve.
I would love to try this recipe! It looks delicious… only thing is I dont eay soy products. Is there an alternative to the soy cream? Coconut milk or coconut yoghurt perhaps?
The soy cream is quite thick, so we’d recommend using coconut yoghurt instead of coconut milk. Or an alternative vegan cream that is fairly thick. Hope that helps! Roxy (So Vegan)
Have just made this- substituted leeks for onion- it is delicious! Trying the avocado one next!
Thank you! Using leeks is a great idea, thanks for the tip! Roxy (So Vegan)
Easy, filling and no fancy ingredients. This one is a definite winner.
Thanks! Roxy (So Vegan)
Made this but swapped the pasta for adzuki bean spaghetti-like noodles, it was REALLY good.
I’ll be making it again in the future.
Thanks Dale! Roxy (So Vegan)
Can I use quark cream instead of soya cream?
HI Princy, we’ve never made the dish using Quark as it’s not vegan so can’t say. I’d imagine that it would be fine but you may need to use a littler water to thin it out? Hope it goes well. Best, Roxy
have you written a recipe book?
Hi Tracey, we are in the process of writing a cookbook as we speak! You can pre order it from Amazon here: sovegan.co/cookbook We are so excited to share the book with everyone 🙂 Best, Roxy
Where can you buy soya cream?? I can’t find it anywhere!!
It’s available in UK supermarkets, but if you can’t find it you can try any other plant-based cream (oat would work well). Thanks!
Hi, can you clarify how much “half a cup is” please? I’m making this recipe tonight. Thank you 🙂
Hey Lu. 1/2 cup is approx. 125ml. Thanks!
Hello! I live in the US & I can’t find soya cream anywhere, not chestnut mushrooms. May I use something else for both instead please?
Meant to say nor chestnut mushrooms too
This was delicious! I added a couple of of splashes of hendersons relish to give it a kick!! 100% will make it again!