One Pot Vegan Mushroom Stroganoff Recipe | Yummly

One Pot Vegan Mushroom Stroganoff

Miranda Bruce-Mitford: "I lined up all the ingredients, then found I only…" 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

    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.


    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! 3 months ago
    Great recipe 😊 I’ve done this a few times now, and add a red pepper
    Anna Murray 4 months ago
    So delicious! I added some thyme and 2 teaspoons of nutritional yeast to soften the coconut taste. Very simple and yummy
    James Davies 8 months 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 8 months ago
    Excellent and easy. Kept it in the fridge for some days to have with some pasta whenever I felt hungry
    Ian Storey 9 months 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 10 months ago
    It’s really good, especially with rice!
    Josie Wilson 10 months ago
    It was nice! Quite tasty. Easy to make.
    Ana Rita F. 10 months ago
    simples and with lots of flavour 😍
    Jessica G. a year ago
    very nice! fresh and full of flavour! simple. ;)
    Charlotte Broad a year 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 a year ago
    Just used normal mushrooms but tasted excellent.
    Dizzanne B. a year ago
    This is super yummy! Easy to make and perfect for dinner on a chilly night.
    thomas a year 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 a year ago
    Not too bad. Easy to make
    Mhairi MacIsaac a year ago
    Really delicious recipe, would make again!
    Aliona Kotuseva a year ago
    i was worrying it's gonna be a bit too mushroomy but it turned out perfectly delicious
    Colin a year 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 2 years ago
    Tasty and easy recipe. Ive added nutmeg and I think ill use a bit less lemon juice next time.