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.
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.
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.
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
Portobello Mushroom Vegan Burger
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One Pot Vegan Mushroom Stroganoff
- 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
- 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.
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