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?
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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
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IreneJanuary 29, 2019 - 6:32 pm
Just made this – it’s sooooo tasty!
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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
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Dionne DanielJune 23, 2019 - 4:55 pm
This is so beautiful, I am eating it now . I will be buying the book xx
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Ben, So VeganDecember 5, 2019 - 10:45 am
Thank you so much Dionne!
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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?
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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
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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.
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RicemilkmaidMay 2, 2023 - 5:56 pm
Made this so many times already – it’s a great recipe. Thanks! 🙂
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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
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