One Pot Vegan Mushroom Stroganoff

HEALTHY LIVING JAMES (15)
Jessica G.: "very nice! fresh and full of flavour! simple. ;)" Read More
11Ingredients
30Minutes
580Calories

Ingredients

US|METRIC
  • 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
  • Remove All from Shopping List
    Did you make this?

    NutritionView More

    580Calories
    Sodium13% DV300mg
    Fat77% DV50g
    Protein27% DV14g
    Carbs11% DV32g
    Fiber44% DV11g
    Calories580Calories from Fat450
    % DAILY VALUE
    Total Fat50g77%
    Saturated Fat43g215%
    Trans Fat
    Cholesterol
    Sodium300mg13%
    Potassium1570mg45%
    Protein14g27%
    Calories from Fat450
    % DAILY VALUE
    Total Carbohydrate32g11%
    Dietary Fiber11g44%
    Sugars14g28%
    Vitamin A25%
    Vitamin C80%
    Calcium10%
    Iron50%

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

    Reviews(15)

    Jessica G. 18 days ago
    very nice! fresh and full of flavour! simple. ;)
    Charlotte Broad 20 days 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 month ago
    Just used normal mushrooms but tasted excellent.
    Dizzanne B. a month ago
    This is super yummy! Easy to make and perfect for dinner on a chilly night.
    thomas 2 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 3 months ago
    Not too bad. Easy to make
    Mhairi MacIsaac 3 months ago
    Really delicious recipe, would make again!
    Aliona Kotuseva 4 months ago
    i was worrying it's gonna be a bit too mushroomy but it turned out perfectly delicious
    Colin 6 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. 7 months ago
    absolutely fantastic.amazing flavours. i will definitely be making this one again.
    Mateus 7 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 8 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 8 months ago
    Yummy but watch you dont out to much mustard
    Calender 8 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 9 months ago
    Tasty and easy recipe. Ive added nutmeg and I think ill use a bit less lemon juice next time.