Vegan Mushroom Stroganoff

A delicious vegan, gluten free stroganoff – add whatever mushrooms or other veggies you would like, we also added lentils to make it healthier.

5 from 2 votes

Vegan Mushroom Stroganoff

Servings 5 servings

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Equipment

• Chopping Board
• Chopping Knife
• Stirring utensil
• Large Saucepan
• Kitchen Scales
• Measuring Utensils: tsp and a 1/4 cup

Ingredients

• 1 tbsp vegan butter
• 2 onions
• 500 grams mushrooms (we used brown and white button)
• 4 sprigs fresh thyme
• 4 sprigs fresh oregano
• 1/4 cup water
• 1 plant based beef stock cube
• 1/4 cup dry white wine
• 2 tsp dijon mustard
• 2 tsp vegan, gluten free worcestershire sauce
• 250 grams vegan cream cheese
• 1 tin lentils
• 1 tsp cornflour

Instructions

• Dice onions and thickly slice mushrooms. Remove the leaves from the fresh herbs, discard stem.
• Melt vegan butter in a large saucepan over medium-high heat and then add in your diced onions. Saute until translucent then add in your mushrooms along with the fresh herbs. Saute until the mushrooms lose their water.
• Add white wine to the saucepan and deglaze pan by scraping the bottom of the pan to remove the brown bits.
• Mix together the beef stock cube and cornflour into the 1/4 cup of water until no lumps remain and then add to your saucepan.
• Simmer and stir until the sauce thickens and then stir in the worcestershire, lentils, mustard and vegan cream cheese until all combined.
• Serve with your favourite pasta or on a bed of rice. Enjoy!