Easy Vegan Mushroom Stroganoff

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.

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