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+ servings
Vegan Mushroom Stroganoff Recipe

Mushroom Stroganoff

Prep Time 10 mins
Cook Time 30 mins
Servings 4 people


  • 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.