DinnersLunches + lights
by Roxy, So Vegan
Our super simple one-pot mushroom stroganoff. This recipe is for anyone like us who doesn’t enjoy washing up, but loves eating delicious food with bags of flavour.
- We love to use fusilli or trottole pasta but really any pasta will do.
Today we’re throwing back once again to one of our classic one-pot recipes. It’s our One-Pot Mushroom Stroganoff 😍We…
Posted by So Vegan onWednesday, 22 July 2020
Serves: 3 people Prep Time: Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
- olive oil
- 1 onion
- 500g (17.6oz) chestnut mushrooms
- 4 garlic cloves
- 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 (we use fusilli or trottole)
- 4 tbsp vegan single cream (we use soy cream), or full-fat tinned coconut milk
- 1 tbsp lemon juice
- handful of fresh flat-leaf parsley
- salt and pepper
Method
- Drizzle a little olive oil in a saucepan over a medium heat. While the oil heats up, peel and dice the onion. Add the onion to the saucepan and fry for 5 minutes.
- Thinly slice the mushrooms and add them to the saucepan. Fry for 10 minutes.
- Meanwhile peel and dice the garlic and add to the saucepan along with the paprika and chilli powder. Fy for 2 minutes.
- Add in the mustard, vegetable stock, soy sauce, pasta and 200ml (7fl.oz) of water. Bring the mixture to the boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally until the sauce has thickened up and the pasta is al dente. Meanwhile roughly chop the parsley.
- Stir in the soya cream, lemon juice, a handful of chopped parsley (leave some parsley for decoration) and season to taste with salt and pepper.
- Divide the mushroom stroganoff between 3 or 4 bowls and finish with some chopped parsley and freshly ground black pepper.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Cosy mealsPasta loversSO VEGAN classicsThe Veganuary Challenge
Previous post
Sweet + Sour Sticky TofuNext post
Dauphinoise SwirlYou may also like
Black Bean Chilli
April 11, 2024
Miso Ginger Tofu + Kimchi Mayo
April 9, 2024
Beetroot Pastrami Sandwich
April 2, 2024
Hoisin Tofu Baguettes
March 13, 2024
Miso Mushrooms With Butter Bean Purée + Chimichurri
March 7, 2024
15 Minute Chilli Tofu Noodles
February 29, 2024
15 Minute Chana Saag
February 27, 2024
Chipotle Cauliflower Steaks
January 25, 2024
Thai-Style Tempeh Noodle Soup
January 17, 2024
Butter Bean Curry
January 14, 2024
32 Comments
SJanuary 20, 2019 - 12:48 am
what is soya cream?
Reply
SoniaJanuary 23, 2019 - 6:25 pm
You can buy it at all major supermarkets
Reply
Ben, So VeganJanuary 24, 2019 - 4:36 pm
Yes it’s a type of dairy-free cream available in most supermarkets. Alternatively you can try oat cream, or any other type dairy-free cream. Hope that helps!
Reply
JJanuary 27, 2019 - 6:38 am
Great recipe, thank u. I used cashew cream in place of soy.
Reply
Roxy, So VeganMay 9, 2019 - 9:51 am
Glad you liked it. Oo love the cashew cream idea. Thanks 🙂 Roxy
Reply
IreneJanuary 29, 2019 - 6:32 pm
Just made this – it’s sooooo tasty!
Reply
Roxy, So VeganMay 9, 2019 - 9:50 am
yey so glad you liked it 🙂 X
Reply
PninaMay 2, 2019 - 11:43 am
It looks yummy. Going to try it soon.
I have one comment – when you make a video, why don’t you hold the cell phone horizontally?
When you hold it vertically, you cannot capture the whole scene.
Reply
Roxy, So VeganMay 9, 2019 - 9:50 am
Hi Pnina, let us know how the recipe goes 🙂 You can find a wide version of the video on YouTube but for Facebook and Instagram we do a vertical version. Hope this helps. Thanks, Roxy
Reply
BertrandMay 3, 2019 - 8:11 pm
Hello,
Thank you very much for the recipe!
I just have a question about the pasta : they have to be cooked or not when we add them?
Reply
Roxy, So VeganMay 9, 2019 - 9:49 am
Hi Bertrand, pleasure! The pasta is not cooked when it is added. Thanks Roxy
Reply
Dionne DanielJune 23, 2019 - 4:55 pm
This is so beautiful, I am eating it now . I will be buying the book xx
Reply
Ben, So VeganDecember 5, 2019 - 10:45 am
Thank you so much Dionne!
Reply
DavidDecember 2, 2019 - 7:36 pm
I’ve made this so many times now it’s almost a go-to! Tonight I’m trying some different mushrooms and in the past I also switched the parsley for tarragon which was delicious!
Reply
Ben, So VeganDecember 5, 2019 - 10:46 am
Oh love the idea of using tarragon! We’ll definitely give that a go 🙂
Reply
KaylaApril 22, 2020 - 12:38 am
Do you need the parsley? Also would vegan sour cream work instead of soya cream?
Reply
Ben, So VeganJuly 22, 2020 - 5:15 pm
Fresh herbs are usually always optional, so totally up to you. If you use sour cream, you might want to balance it out with a touch of sweetness i.e. maple syrup or similar.
Reply
KhiraApril 24, 2020 - 1:46 am
This was my first time making a vegan meal. I had SO much preparing it and it tasted AMAZING!!! I always pictured making vegan dishes being a complicated task but this was super easy. I can’t wait to learn about and make more in the new future
Reply
Ben, So VeganJuly 22, 2020 - 5:15 pm
Thanks Khira!
Reply
GeorginaApril 30, 2020 - 5:24 am
Hi! Possible to use unsweetened soy milk instead?
Reply
Ben, So VeganJuly 22, 2020 - 5:15 pm
Absolutely. The consistency won’t be as creamy, but it’ll still add some creaminess and it’ll be delicious 🙂
Reply
FayeMay 26, 2020 - 9:59 am
Hi, love this recipe! Cook it heaps, but my sauce always end up very liquidy.
I don’t cook the pasta in the sauce could that be why?
Reply
Ben, So VeganJuly 22, 2020 - 5:14 pm
Hey Faye. Ah, yes the pasta soaks up the liquid so this recipe will only work if you cook the pasta in the pot.
Reply
JennJuly 26, 2020 - 1:25 am
Hi, can you use pasta made out of chickpeas or lentils for this to increase the protein content?
Reply
MarianaJuly 28, 2020 - 4:11 pm
Hi, is it possible to have the caloric value of this meal please? By the way, loved the recipe, going to buy the book
Reply
EveDecember 7, 2021 - 6:24 pm
Love this recipe! I switch out the mushrooms for broccoli, which loses a little creaminess, but the end result is still lovely! Been using a different pot to boil pasta though, only just re-read through to see that you can just use one.
Reply
Ben, So VeganDecember 14, 2021 - 12:57 pm
Thank you Eve!
Reply
Rob mccreaJune 4, 2022 - 7:04 pm
Great meal, I had to use tagiatela pasta as had run out of fusiile. Great meal and flavour, with the tagliatelle, it tasted a bit like noodles. I did cheat and put some beef stock in also had to use a bit more than 700gms as the I don’t like chewy pasta, I like it nice and soft.
A+
Thanks
Reply
Miss MaryJune 15, 2022 - 10:47 pm
So delicious. I didn’t change a thing and it was perfect. Thank you for this tasty recipe.
Reply
RicemilkmaidMay 2, 2023 - 5:56 pm
Made this so many times already – it’s a great recipe. Thanks! 🙂
Reply
ShannonOctober 24, 2023 - 12:49 am
I love this dish! I use unsweetened coconut milk and a bit of vegan sour cream with a couple drops of syrup. I’ve also substituted regular paprika for smoked paprika to change it up. We appreciate the recipe, it’s become a staple in our home.
Reply
MarcinJanuary 9, 2024 - 7:30 pm
Just making this – super excited! Already smells and looks unreal x
Reply
