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