One Pot Vegan Mushroom Stroganoff
This one pot vegan mushroom stroganoff could not be easier to make and is so full of flavour making it the perfect winter comfort food. Everything comes together and cooks in just one pot making cooking and clean up so simple
Servings 6 people
Calories 236kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion
- 4 cloves garlic
- 500 grams swiss brown mushrooms
- 1 teaspoon paprika
- 2 teaspoons dijon mustard
- 1 tablespoon light soy sauce
- 4 cups vegan beef-style or vegetable stock
- 250 grams spiral pasta
- 1 tablespoon corn flour mixed with 2 tablespoons water, optional
- Splash of coconut cream optional
- Salt and pepper to taste
- Fresh parsley to serve
Instructions
- Start by preparing the vegetables. Finely dice the onion and garlic and slice the mushrooms.
- In a large, heavy based pot, heat the olive oil on medium-high and add in the onion. Use a wooden spoon to saute the onion so it doesn’t stick to the bottom until soft and translucent. Turn the heat down if it’s starting to brown. Add the garlic and mix through until fragrant before adding in the mushrooms.
- The mushrooms will most likely fill your pot, but don’t worry, they’ll cook down. Gently stir the mushrooms, moving the ones on the bottom to the top until they start to soften and cook down. They’ll reduce by at least a quarter of their original size and release a lot of liquid. Continue cooking the mushrooms for about 10 minutes or until most of that liquid has cooked out.
- Add in the paprika, mustard, soy sauce and stock and mix through to combine before adding in the pasta. Turn the heat up slightly and let the pasta come to a boil and cook according to packet instructions (usually about 10 minutes).
- If there is still too much liquid after cooking the pasta (this will depend on the specific pasta you're using), you can thicken it by adding the cornflour and mixing through for a few minutes until the sauce has thickened.
- Turn off the heat and add a splash of coconut milk if using, season with salt and pepper and top with chopped fresh parsley to serve. Serve immediately, or cover to keep warm until ready to eat.
Notes
Vegan Beef Stock: The Massel brand range is all plant based and can be found at Woolworths. If you can’t find it though, vegetable stock will work. The beef style just gives the pasta a lot more flavour so I recommend using it if you can find it.
Mushrooms: I used swiss brown mushrooms for this recipe due to their earthy flavour, but regular white button mushrooms or even portobello’s would also work just fine.
Gluten Free Option: Replace the pasta with your favourite gluten free pasta.
Nutrition
Calories: 236kcal | Carbohydrates: 39g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 821mg | Potassium: 409mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg