One Pot Vegan Mushroom Stroganoff

Renata Mozuraite: "It’s really good, especially with rice!" Read More


  • 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
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    NutritionView More

    Sodium13% DV300mg
    Fat77% DV50g
    Protein27% DV14g
    Carbs11% DV32g
    Fiber44% DV11g
    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.


    Renata Mozuraite 6 days ago
    It’s really good, especially with rice!
    Josie Wilson 7 days ago
    It was nice! Quite tasty. Easy to make.
    Ana Rita F. 11 days ago
    simples and with lots of flavour 😍
    Jessica G. 3 months ago
    very nice! fresh and full of flavour! simple. ;)
    Charlotte Broad 3 months 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 3 months ago
    Just used normal mushrooms but tasted excellent.
    Dizzanne B. 3 months ago
    This is super yummy! Easy to make and perfect for dinner on a chilly night.
    thomas 4 months 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 5 months ago
    Not too bad. Easy to make
    Mhairi MacIsaac 5 months ago
    Really delicious recipe, would make again!
    Aliona Kotuseva 6 months ago
    i was worrying it's gonna be a bit too mushroomy but it turned out perfectly delicious
    Colin 8 months 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 W. 9 months ago
    absolutely fantastic.amazing flavours. i will definitely be making this one again.
    Mateus 9 months 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 10 months 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 10 months ago
    Yummy but watch you dont out to much mustard
    Calender 10 months 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 a year ago
    Tasty and easy recipe. Ive added nutmeg and I think ill use a bit less lemon juice next time.