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

HEALTHY LIVING JAMES(18)
Natasha Wainaina: "I ran out of Dijon mustard so didn’t add it this…" Read More
11Ingredients
30Minutes
580Calories
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One Pot Vegan Mushroom Stroganoff

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Ingredients

US|METRIC
4 SERVINGS
  • 1 kg chestnut mushrooms (roughly sliced)
  • 2 red onions (diced)
  • 4 garlic cloves (crushed)
  • 800 mL coconut milk
  • 2 tsp. Dijon mustard (good quality)
  • 2 tsp. paprika
  • 1 lemon
  • 1 handful fresh parsley
  • 3 Tbsp. olive (/coconut oil)
  • pepper
  • salt
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    NutritionView More

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    580Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    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(18)

    Reviewer Profile Image
    Natasha Wainaina 5 months ago
    I ran out of Dijon mustard so didn’t add it this time. It was still tasty but that’s a key ingredient, arguably. I would have preferred for mine to be a bit thicker, but that’s because I chose to add spinach to it. Easy to make and delicious with mash potatoes
    Reviewer Profile Image
    Albina Khad a year ago
    Tasted okay. The proportions of ingredients were not right. Was too sour from lemon.
    Reviewer Profile Image
    Very nice, easy to make. I had it with brown rice
    Reviewer Profile Image
    Dawn Rogers a year 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!
    Reviewer Profile Image
    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!
    Reviewer Profile Image
    Hi Suzi! 2 years ago
    Great recipe 😊 I’ve done this a few times now, and add a red pepper
    Reviewer Profile Image
    Anna Murray 2 years ago
    So delicious! I added some thyme and 2 teaspoons of nutritional yeast to soften the coconut taste. Very simple and yummy
    Reviewer Profile Image
    Ian Storey 3 years 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!
    Reviewer Profile Image
    Josie Wilson 3 years ago
    It was nice! Quite tasty. Easy to make.
    Reviewer Profile Image
    Ana Rita F. 3 years ago
    simples and with lots of flavour 😍
    Reviewer Profile Image
    Shaw Kidd 3 years ago
    Just used normal mushrooms but tasted excellent.
    Reviewer Profile Image
    Dizzanne B. 3 years ago
    This is super yummy! Easy to make and perfect for dinner on a chilly night.
    Reviewer Profile Image
    thomas 3 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.
    Reviewer Profile Image
    Mhairi MacIsaac 3 years ago
    Really delicious recipe, would make again!
    Reviewer Profile Image
    Aliona Kotuseva 3 years ago
    i was worrying it's gonna be a bit too mushroomy but it turned out perfectly delicious
    Reviewer Profile Image
    Dawn Winchurch 3 years ago
    absolutely fantastic.amazing flavours. i will definitely be making this one again.
    Reviewer Profile Image
    Taylor 4 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
    Reviewer Profile Image
    Calender 4 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.

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