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
Cook Time 15 minutes
Total Time 20 minutes


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


  • 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


  • 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!

Join the Conversation

  1. 5 stars
    This was freaking amazing !!!

    1. Hi Makayla, I am so happy to hear you loved it!

  2. such a good recipe, loved the cream cheese!

  3. 5 stars
    Easy and delicious!
    My kind of food

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