Posted in International vegan cuisine, Pasta, Plant Based, Sauces & Creams, Vegan

Vegan Mince & Mushroom Stroganoff

Back in my non-vegan days, I wasn’t a big fan of any type of stroganoff. I don’t like adding sour cream to warm dishes and overall, I just thought it was too weird and creamy with tough beef. I realize now that maybe it was the cook that was problematic and not the dish, but I generally stayed away from it.

Until recently and my ongoing love affair with mushrooms.

We always have mushrooms in the fridge, provided we can find them. White button mushrooms. Shitake mushrooms. Porcini, Enoki, Portobello and my favorite, chanterelle mushrooms. I. Love. Them. All.

But this was my partner’s night to choose, so it wasn’t just mushroom stroganoff, there was some Naturli brand vegan mince added for good measure. So, let’s do this!

This dish is easy to make and doesn’t require very many ingredients. BUT if you want to add more and fancy it up, the choice is yours.

Here is a simple starter ingredient list, based on the exact recipe I used for this vegan mushroom stroganoff dish.

Season the mushrooms and toss they are well coated and put into a preheated oven at 200c/400f until they reach your desired consistency, anywhere from 20 minutes for meaty mushrooms up to 40 for crispy ones. Check mushrooms every 10 to 15 minutes for progress. You can always cook them more, not less.

While the mushrooms cook, sauté the onion for 3 minutes. Add vegan mince and garlic, stirring frequently to avoid sticking. Some flavors I like too add include: cumin, smoky paprika, garlic granules, turmeric, cayenne pepper, vegan Worcestershire sauce and black pepper.

Add cornstarch and milk and nutritional yeast, and bring to a boil. Reduce to a simmer until thick, then toss in the cooked mushrooms.

Cook pasta according to instructions and stir everything together until you have a plate of creamy, mushroom-y goodness.

If you want to add a depth of flavor, add a quarter cup of dark vegan beer before you add the milk and cornstarch, but maybe leave that for your second attempt at this easy vegan mushroom dish.

That’s a pretty easy dinner, that you could have on the table in about 40 minutes, a little bit longer if you’re listening to true crime podcasts or having live concerts in your kitchen like some people.



Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

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