Everyone loves stroganoff and I adore mushrooms and vegan Mushroom Stroganoff will always remain one of my most favorite meals!
The recipe is plant-based, gluten-free, creamy and flavorful. You will only need one pan to cook this. So if you are looking for a quick vegan dinner or lunch, this easy recipe is for you!
This dish contains the following allergens: mustard
Cooking mode
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1kg
chestnut mushroom (roughly sliced)
2
red onions (diced)
6
garlic cloves (crushed)
2 x 400ml
cans of coconut milk
3 tsp
dijon mustard (good quality)
2 tsp
paprika
Juice of 1
lemon
1 tbsp
cornflour
Large handful
fresh parsley, chopped
3 tbsp
olive or coconut oil
To taste
salt and pepper
35oz
chestnut mushroom (roughly sliced)
2
red onions (diced)
6
garlic cloves (crushed)
2 x 14oz
cans of coconut milk
3 tsp
dijon mustard (good quality)
2 tsp
paprika
Juice of 1
lemon
1 tbsp
cornflour
Large handful
fresh parsley, chopped
3 tbsp
olive or coconut oil
To taste
salt and pepper
Utensils
Step 1
Firstly, chop onion, and finely dice garlic and cut mushrooms in quarters
Step 2
Heat the pot of the Ninja Foodi Multi-Cooker for 5 min on the highest setting using the SEAR option, with oil. Then add in the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Cook for 5 minutes, making sure to stir often. Once the mushrooms are soft add the coconut milk, mustard, paprika and lemon juice and stir well
Step 3
Cook on a high heat (this helps the sauce to thicken nicely) for 20-25 minutes or until the desired consistency is reached. Keep stirring every 5-10 minutes. Once it has reduced, add cornflour. Mix it with a bit of water before hand, so you have no lumps. Then add into the sauce
Step 4
Finally add freshly chopped parsley and stir it into the stroganoff, leaving some to garnish for serving. Cook pasta or rice, by following instructions on the packet and serve with the mushroom stroganoff! The sauce will last in the fridge in a sealed container for a couple of days or you could freeze the leftovers for another day
Firstly, chop onion, and finely dice garlic and cut mushrooms in quarters
1kg
chestnut mushroom (roughly sliced)
2
red onions (diced)
6
garlic cloves (crushed)
2 x 400ml
cans of coconut milk
3 tsp
dijon mustard (good quality)
2 tsp
paprika
Juice of 1
lemon
1 tbsp
cornflour
Large handful
fresh parsley, chopped
3 tbsp
olive or coconut oil
To taste
salt and pepper
35oz
chestnut mushroom (roughly sliced)
2
red onions (diced)
6
garlic cloves (crushed)
2 x 14oz
cans of coconut milk
3 tsp
dijon mustard (good quality)
2 tsp
paprika
Juice of 1
lemon
1 tbsp
cornflour
Large handful
fresh parsley, chopped
3 tbsp
olive or coconut oil
To taste
salt and pepper
Step 2 of 4
Heat the pot of the Ninja Foodi Multi-Cooker for 5 min on the highest setting using the SEAR option, with oil. Then add in the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Cook for 5 minutes, making sure to stir often. Once the mushrooms are soft add the coconut milk, mustard, paprika and lemon juice and stir well
1kg
chestnut mushroom (roughly sliced)
2
red onions (diced)
6
garlic cloves (crushed)
2 x 400ml
cans of coconut milk
3 tsp
dijon mustard (good quality)
2 tsp
paprika
Juice of 1
lemon
1 tbsp
cornflour
Large handful
fresh parsley, chopped
3 tbsp
olive or coconut oil
To taste
salt and pepper
35oz
chestnut mushroom (roughly sliced)
2
red onions (diced)
6
garlic cloves (crushed)
2 x 14oz
cans of coconut milk
3 tsp
dijon mustard (good quality)
2 tsp
paprika
Juice of 1
lemon
1 tbsp
cornflour
Large handful
fresh parsley, chopped
3 tbsp
olive or coconut oil
To taste
salt and pepper
Step 3 of 4
Cook on a high heat (this helps the sauce to thicken nicely) for 20-25 minutes or until the desired consistency is reached. Keep stirring every 5-10 minutes. Once it has reduced, add cornflour. Mix it with a bit of water before hand, so you have no lumps. Then add into the sauce
1kg
chestnut mushroom (roughly sliced)
2
red onions (diced)
6
garlic cloves (crushed)
2 x 400ml
cans of coconut milk
3 tsp
dijon mustard (good quality)
2 tsp
paprika
Juice of 1
lemon
1 tbsp
cornflour
Large handful
fresh parsley, chopped
3 tbsp
olive or coconut oil
To taste
salt and pepper
35oz
chestnut mushroom (roughly sliced)
2
red onions (diced)
6
garlic cloves (crushed)
2 x 14oz
cans of coconut milk
3 tsp
dijon mustard (good quality)
2 tsp
paprika
Juice of 1
lemon
1 tbsp
cornflour
Large handful
fresh parsley, chopped
3 tbsp
olive or coconut oil
To taste
salt and pepper
Step 4 of 4
Finally add freshly chopped parsley and stir it into the stroganoff, leaving some to garnish for serving. Cook pasta or rice, by following instructions on the packet and serve with the mushroom stroganoff! The sauce will last in the fridge in a sealed container for a couple of days or you could freeze the leftovers for another day
