The Flaming Vegan

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Vegan Mushroom Stroganoff
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Vegan Mushroom Stroganoff

Prep Time: 10 minutes

Cook Time: 20 minutes

I've always loved Mushroom Stroganoff. There's something about the warm flavor of mushrooms, combined with the richness of a creamy sauce that comes together for a really satisfying dish. It's a wonderfully filling comfort food during winter, and simple but luxurious dish to serve to guests.

Of course it's harder to get that rich combination of flavors and textures without using cream, but Norma Coello-Plum's vegan sour cream turns out to be a great basis for a vegan version. You can make the sour cream in advance, as it will keep for a few days in the fridge. All the luxury with none of the harm to animals. What more could you want?

This is great served with rice or noodles, even the gluten-free variety, perhaps with some peas and sweetcorn thrown in, or with boiled potatoes. You can break them down with a fork and soak up the flavor of the sauce.

(Serves 4)


  • One portion of Norma's easy vegan sour cream
  • A big punnet of mushrooms - pretty much any mushroom will do, though chestnut mushrooms are particularly good
  • 2 medium onions
  • A clove of garlic
  • 2 tablespoons of tomato puree
  • 2 teaspoons of French mustard, or more to taste
  • Olive oil for frying


  1. Finely chop the onions and crush the garlic.
  2. Heat a tablespoon on oil in a pan and fry the onions and garlic over a medium heat until soft and translucent. Stir regularly to avoid browning them.
  3. While the onions and garlic are frying, cut the mushrooms into thick slices.
  4. Add the mushrooms to the pan. Mushrooms can be thirsty for oil, so add more as needed to keep them frying. Adding a little oil at a time and then giving them a stir will mean that they all get a good coating, rathen than half the slices soaking up all the oil while the rest stay dry.
  5. Fry the mushrooms for about five minutes until they are a deep grey-brown and floppy with juice pooling out into the pan.
  6. Add the sour cream, puree, mustard and a couple of tablespoons of water. Stir well and keeping cooking for another five minutes while the flavours mingle. The sauce may start to dry out at times - if this happens just add a little more water.
  7. Take off the heat and serve.


Image courtesy Flickr creative commons.

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