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    One Pot Vegan Mushroom Stroganoff

    Gluten FreeDiary FreeEgg FreeLow CarbVeganVegetarianKeto

    An easy one pot vegan mushroom stroganoff is a creamy and tasty dinner that is ready on the table in less than 30 minutes. We have served ours with heart of palm noodles for a great low carb vegan dinner.

    The sauce for this vegan mushroom stroganoff recipes is also gluten-free, dairy-free and low carb. Packed full of nutrition too with a few simple ingredients for a great low carb comfort food recipe.

    mushroom stroganoff keto vegan

    What is a stroganoff?

    A stroganoff is a dish traditionally made with beef and mushrooms in a rich source made with brandy and cream. So, this vegan version keeps just the mushrooms element!

    We often make this a vegetarian dish using sour cream and a dash of white wine for dinner date night, but I wanted to make a vegan version as I'm trying to limit my dairy.

    How to make vegan mushroom stroganoff

    We have made this all in one skillet, including the Palmini low carb pasta noodles. An easy quick low carb vegan dinner in one dish saves on the washing up!

    For the mushrooms we kept to just one type, using brown cremini mushrooms as the ones that we purchase here are full of flavour. Mix up the mushrooms but use ones with a strong flavour for a tasty dish. Portobello and shiitake mushrooms are a great flavour combination.

    The creamy vegan sauce is made with nutritional yeast, tahini and canned full-fat coconut milk for a low carb sauce. The flavours of the nutritional yeast and tahini over power the coconut milk, along with the herbs and spices, so the dish is not too "coconutty".

    Making a Vegetarian Mushroom Stroganoff

    If you want to make this recipe vegetarian, simply change the sauce. Replace the avocado oil for butter and use sour cream and vegetable stock for the sauce.

    Serving suggestions

    We have served our one pot vegan mushroom stroganoff with Palmini noodles. They require minimal cooking so can be cooked straight into the sauce for a few minutes.

    This vegan mushroom stroganoff could be served without the hearts of palm noodles but with a side of cauliflower rice, celeriac rice or celeriac noodles or even cabbage noodles. Or simply enjoy of bowl of the mushroom stroganoff by itself.

    vegan stroganoff

    Recipe Tips

    Add white wine to the sauce after cooking the mushrooms.

    Add slices of tofu to the mushrooms for extra protein.

    Vegan sour cream could be used but that will increase the carbohydrates as it is usually made with cashews.

    For a deeper flavour to the sauce add a teaspoon or two of Tamari sauce.

    Almond milk can be used to replace the coconut milk.

    Any leftovers can be reheated the next day. Keep them stored in an air tight container in the refrigerator.

    More low carb vegan recipes to try

    Zucchini Balls in a Spicy Coconut Sauce

    Vegan Mushroom Pot Pie

    Lupini Bean Falafel

    Portobello Mushroom Vegan Burger

    This post may contain affiliate links. Please read my disclosure policy for more information.

    vegan mushroom stroganoff

    One Pot Vegan Mushroom Stroganoff

    An easy low carb and dairy free vegan mushroom stroganoff made in a skillet and ready on the table in under 30 minutes.
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Low carb, Vegan
    Servings 2 servings
    Calories 392 kcal

    Ingredients
     
     

    • 8 oz mushrooms sliced
    • 1 medium onion diced
    • 3 cloves garlic minced
    • 2 tablespoons avocado oil or other oil
    • ½ cup vegetable stock
    • 2 tablespoons nutritional yeast
    • 2 tablespoons tahini
    • 1 teaspoon thyme
    • 1 teaspoon paprika
    • ½ cup coconut milk canned
    • ½ teaspoon black pepper
    • ½ teaspoon salt

    Optional to Serve

    • 1 pack Palmini Linguine

    Instructions
     

    • Heat the avocado oil in a large pan or skillet on a medium heat. Add the onion and garlic and saute for 2-3 minutes until soft.
    • Add the sliced mushrooms and cook for a further 5 minutes.
    • Add the nutritional yeast, tahini, thyme and paprika. Cover the mushroom mixture and stir for 1 minute.
    • Pour in the vegetable stock and coconut milk and simmer for 10 minutes until the sauce thickens. Season with the salt and pepper and adjust seasonings to taste.
    • If using Palmini noodles (optional), remove them from the packet and wash them in water. Drain and add to the skillet. Stir into the sauce and cook for 3-4 minutes.
    • Serve with chopped fresh parsley on top.

    Notes

    The nutritional information is for the mushroom stroganoff only, without the Palmini noodles.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1servingCalories: 392kcalCarbohydrates: 13gProtein: 12gFat: 35gFiber: 4g
    The information shown is an estimate provided by an online nutrition calculator.
    Keyword vegan mushroom recipes
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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