Mains, Vegan, Vegetarian

Vegan Mushroom Stroganoff

Cooking method:

  • Prep Time: 6 mins
  • Total time: 41 mins
  • Skill Easy
  • Serves 6 people

Vegan Mushroom Stroganoff

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!


Tip: Allergy Advice

This dish contains the following allergens: Mustard


  • 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

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • 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