Mushroom Stroganoff | Vegan + GF

You either love it or hate it.

This is the typical saying that pops into my head when I think of mushrooms. I was always a mushroom lover and admittedly, having my mother tell me it would be incorporated into our dinner that night had me reeling in excitement. (Self-proclaimed foodie here and proud!) So naturally, when I went vegan I looked into mushroom dishes I could veganise to get my dose of mushrooms in a healthy and delicious way. It’s taken me a few attempts, but I’ve finally got this recipe down to where I want it and therefore, it was time to share my dish with all the Wildlings of the world.

This is a classic when it comes to comfort food dishes and one that I love making in the Autumn. Perfectly paired with a crackling fire and ember leaves falling outside your window. After you’ve made it once, it will be quickly added into your weekly dinner plan until summer comes around and then you might just give it a rest.

Cook Time: 40 Min 

Serves 2


● 160g Brown rice

● 400g Mushroom

● 120ml Almond Milk

●  250ml Veg Stock

●  1 Onion, diced

● 1tsp Avocado oil

●  1tbsp Paprika

●  1tsp Parsley

●  1tsp Garlic Granules

●  1tsp Thyme

●  Salt and Black Pepper to taste


1. Add the rice to a pot with 300ml water and bring to boil on stove. Cover with a lid and bring heat down to low. Leave to simmer for approximately 40 minuets or until the water has evaporated and you can hear a faint crackling noise.

2. Whilst the rice is simmering, add the oil to a large pot on high heat. Once the oil is sizzling, add the onion. Chop up the mushrooms and add to the pot after two minuets, along with the garlic.

3. Season this with paprika, salt and pepper and stir. After one minute, add the veg stock. Reduce the heat to low, cover with lid and leave to simmer for ten minutes.

4. Remove one third of the mushroom mixture and add this to a blender with the almond milk. Blend until you have a smooth, creamy sauce. I sometimes like to add some flax or chia seed for a healthy dose of omega three as well as two tablespoons of nutritional yeast. This is totally optional and will not affect the flavour of the dish, however, is a great way to add in some extra nutrients.

5. Pour the creamy sauce into the pot and add in the thyme and parsley. Once the sauce starts to thicken- usually ten-fifteen minuets- reduce the heat and stir for two minuets before serving with the rice.

6. For a serving idea: I  like to add the rice to a cup then flip this over on a plate before removing the cup to create a fancy dome of rice. Again, this is optional but makes the dish look a little more impressive. Top with fresh parsley or thyme for decoration.

Are you a mushroom lover?