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Easy One Pot Mushroom Stroganoff Recipe

Easy One Pot Mushroom Stroganoff Recipe


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  • Author: Laura Kelley
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

A quick and easy one pot mushroom stroganoff recipe that is vegan and perfect for weeknight dinners.


Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 500g (17.6oz) chestnut mushrooms, sliced
  • 4 garlic cloves, minced
  • 2 tsp paprika
  • 1/2 tsp chilli powder
  • 2 tsp dijon mustard
  • 500ml (17fl.oz) vegetable stock
  • 1 tbsp soy sauce
  • 240g (8.4oz) pasta (fusilli or trottole)
  • 4 tbsp vegan single cream (or full-fat tinned coconut milk)
  • 1 tbsp lemon juice
  • handful of fresh flat-leaf parsley, chopped
  • salt and pepper to taste


Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until translucent.
  3. Add sliced mushrooms and cook until they release their moisture.
  4. Stir in minced garlic, paprika, and chilli powder, cooking for another minute.
  5. Add dijon mustard, vegetable stock, and soy sauce, bringing the mixture to a boil.
  6. Stir in the pasta and reduce heat, simmering until pasta is cooked.
  7. Once pasta is cooked, stir in vegan cream and lemon juice.
  8. Season with salt and pepper to taste.
  9. Garnish with fresh parsley before serving.

Notes

  • For a creamier texture, use full-fat coconut milk.
  • Feel free to add other vegetables like spinach or peas.
  • This dish can be stored in the fridge for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan