One Pot Vegan Mushroom Stroganoff Recipe | Yummly
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One Pot Vegan Mushroom Stroganoff

Daniel Mccarragher: "Very nice, easy to make. I had it with brown rice" Read More
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  • 1 kilogram chestnut mushrooms (roughly sliced)
  • 2 red onions (diced)
  • 4 garlic cloves (crushed)
  • 800 milliliters coconut milk
  • 2 teaspoons Dijon mustard (good quality)
  • 2 teaspoons paprika
  • 1 lemon
  • 1 handful fresh parsley
  • 3 tablespoons olive (/coconut oil)
  • pepper
  • salt
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories580Calories from Fat450
    Total Fat50g77%
    Saturated Fat43g215%
    Trans Fat
    Calories from Fat450
    Total Carbohydrate32g11%
    Dietary Fiber11g44%
    Vitamin A25%
    Vitamin C80%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Daniel Mccarragher 24 days ago
    Very nice, easy to make. I had it with brown rice
    Dawn Rogers 2 months ago
    I used smoked paprika and half a lemon and whatever mustard I had to hand. I also chucked in some thyme and cashew nuts plus nutritional yeast. Turned out great. Next time I think I’d only use one can of coconut milk and use another plant milk instead of the two stated in the recipe. Oh and I cooked the mushrooms separately and drained them as they leave a lot of water behind in the pan. Thanks for the recipe!
    I lined up all the ingredients, then found I only had a few mushrooms and the paprika pot was empty! Instead of giving up I added harissa paste and sun dried tomatoes. It may have been different from the original recipe but it was delicious!
    Hi Suzi! a year ago
    Great recipe 😊 I’ve done this a few times now, and add a red pepper
    Anna Murray a year ago
    So delicious! I added some thyme and 2 teaspoons of nutritional yeast to soften the coconut taste. Very simple and yummy
    James Davies a year ago
    This was awesome. I used almond milk instead of coconut, turned out amazing. The best vegan dish I have done so far!!!
    Rupert Schuller a year ago
    Excellent and easy. Kept it in the fridge for some days to have with some pasta whenever I felt hungry
    Ian Storey a year ago
    Simple and excellent! I upped to 2 tablespoons of good quality dijon mustard, a little extra paprika, and added cashew nuts 5 minutes before removing from the heat for extra taste and bite, goes well with the creaminess of the coconut milk!
    Renata Mozuraite 2 years ago
    It’s really good, especially with rice!
    Josie Wilson 2 years ago
    It was nice! Quite tasty. Easy to make.
    Ana Rita F. 2 years ago
    simples and with lots of flavour 😍
    Jessica G. 2 years ago
    very nice! fresh and full of flavour! simple. ;)
    Charlotte Broad 2 years ago
    Really delicious. Changed up some of the quantities as there was only 3 of us and only used 1 can of coconut milk and it thickened really nicely. Will definitely make again!
    Shaw Kidd 2 years ago
    Just used normal mushrooms but tasted excellent.
    Dizzanne B. 2 years ago
    This is super yummy! Easy to make and perfect for dinner on a chilly night.
    thomas 2 years ago
    It tasted really well. i made 2 servings instead of 4, so halved the amount of mushrooms. I accidentally used the normal amount of mustard, paprika and lemon juice. To help the mushrooms cook faster i added a bit of water instead of oil at the start and added the onion and garlic a little later. The serving size for 2 (plus brown rice) was too small for us.
    Kayleigh 2 years ago
    Not too bad. Easy to make
    Mhairi MacIsaac 2 years ago
    Really delicious recipe, would make again!
    Aliona Kotuseva 2 years ago
    i was worrying it's gonna be a bit too mushroomy but it turned out perfectly delicious
    Colin 2 years ago
    Yummy. Make sure you have enough mushrooms though. Supermarkets typically sell Chesnut Mushrooms in 250g packs so you need 2 packs if making it for 2 people, 4 packs for the full recipe serving.
    Dawn Winchurch 2 years ago
    absolutely fantastic.amazing flavours. i will definitely be making this one again.
    Mateus 2 years ago
    reeeeally tasty. i used a bit if other spices to make it tasty. the prominent lemon juice was just delicious. one thing i did different: i heated the onions, set them aside, and only then cooked the mushrooms (which released a lot of water that i took away). will definitely cook again!
    Taylor 2 years ago
    I took on board some of the other comments before trying this, so only used 1 can low fat coconut milk, and half a lemon. This made it easier to thicken and kept the coconut flavour to an undertone. Didnt have dijon mustard to used honey wholegrain, also cut the coconut oil WAAAAAY down, 3 tbsp? no way! Used half a tbsp and was totally fine, making it under 200 cals per portion! Really tasty and will make again as so easy
    Rhiannon Beveridge 2 years ago
    Yummy but watch you dont out to much mustard
    Calender 2 years ago
    It was nice but just a little too much coconut flavour. I think I'll try mixing it with another milk next time.
    David F 3 years ago
    Tasty and easy recipe. Ive added nutmeg and I think ill use a bit less lemon juice next time.