Easy Vegan Mushroom Stroganoff Recipe
By Earth of Maria
🔪Prep Time: 0 mins
👩🍳Cook Time: 20 mins
1 tbsp vegan butter
2 cloves garlic, minced
1 large onion, diced
1 large green bell pepper, diced
12 oz mushrooms, chopped
3/4 cup coconut milk, from a can
1 1/2 cups oat milk, or any other plant based milk of your choice
1/2 tsp salt, or to taste
1 tsp garlic powder
1 tsp cumin
1/4 cup gluten-free flour
1 cup green peas, thawed from frozen
1/2 lemon, juice of
1Melt vegan butter in a large pan over a medium-high heat. Add the garlic, onion and green bell pepper. Cook for around 5 minutes, until they soften.
2Add the broccoli and mushrooms. Cook for a further 5-7 minutes, until the mushrooms cook down fully and the broccoli is bright green and tender.
3Add the coconut milk, oat milk, salt, garlic powder, cumin, and gluten-free flour. Stir together, then cook over a low-medium heat, stirring frequently, for 2-3 minutes, until the sauce starts to thicken.
4Stir in the green peas and lemon juice and stir for around 3 minutes more. Serve immediately with rice or pasta.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.