Vegan Mushroom Stroganoff with a Twist🌶 Easy – Fast – Cheap – Wholesome

This Vegan Mushroom Stroganoff (Russian dish, did you know?) is the responsible for my addiction to vegan versions of this dish. The vegan diet cuisine offers more options to making creams and also tends to play a bit more with textures. So, Stroganoff becomes a vegan playground.

This is the version with Oat Cream and mushrooms, I have started with that as it is very simple, easy and fast, really affordable and full of possibilities, if you want to get creative🌶

If you are looking for an excuse to make the Vegan Oat Cream, this texture is your sign.

So let’s do this, shall we?

Ingredients

🌶 Mushrooms: I’ve used champignon. In sauces I prefer the varieties with not strong taste.

🌶Onions: use a variety you like as, in this recipe, it is not only a condiment, but an ingredient as important as the mushrooms. So pick your favorite type.

🌶Chili Pepper: I use fresh and powder. But I am limitless with spicy, you do you.

🌶 Oat Cream: you can use any plant cream and even buy in store. Ooooor use the opportunity to test my Vegan Oat Cream.

🌶Plant Milk: I use depending on how thick the cream is. It doesn’t have to be from the same plant as your cream. I have even used some water when using a too thick oat cream I had made.

🌶 Peanut Butter: at the same time original enough to be a twist and so well integrated with the other flavors not to shock the more traditional palates. Give it a try😉

🌶 Tomato Paste: there are a lot of substitutions for that ingredient (ketchup, tomato sauce, sliced tomatoes). I have used all of them more as a texture corrector than for a flavor choice.

🌶 Mustard: powder is works too but my favorite is the simplest kind, the one you put on fast-food. Fancier ones get a bit lost in this recipe.

🌶Ginger powder, Turmeric powder and salt: all to taste. I have used a teaspoon of each. Paprika also goes nicely here.

How to Make Vegan Mushroom Stroganoff

🌶 If you are making your own Oat Cream you can start with that.

🌶 Slice the mushrooms, onion and chili pepper. Transfer all to a frying pan until the mushrooms and the onions are golden. Bring the heat to a minimum before they both are completely dry.

🌶Add the tomato paste, mustard, peanut butter, cream and all the spices. Mix well and check if the consistency of the cream is to your liking. If needed, add a spoonful at a time, of your plant milk. Mix again and wait half a minute to control again. Taste the salt and it is ready.

How easy is that?

Feel free to get creative with the recipe. It is a nice base but more or less all ingredients can be substituted.

Serve hot with some rice (white, wild red and whole are my favorite) and indulge in some stick potato fries. There is your Stroganoff plate. And if I may, this article has an easy tip to make rice a lot healthier, it is from Pop Sugar.

And if you are feeling adventurous, I have used this Vegan Mushroom Stroganogg recipe instead of the suggested stuffing in our Vegan Swiss Potato Fritter recipe. It was a success.

With gratitude,

Carol🌶

Vegan Stroganoff with a Twist🌶Easy+Fast+Cheap+Unrefined

Recipe by Carol MarsolaCourse: Main

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

This Vegan Stroganoff (Russian dish, did you know?) is the responsible for my addiction to vegan versions of this dish. The vegan diet cuisine offers more options to making creams and also tends to play a bit more with textures. So, stroganoff becomes a vegan playground.

Ingredients

• 15 oz (425g) Champignon Mushrooms, fresh or frozen

• 3 diced Onions, not small pieces

• 2-3 Chili Pepper, optional and, if wanted, a variety you know already

• 1/2 cup Oat Cream

• 1/2 Plant Milk

• 4 tablespoons Peanut Butter

• 2 tablespoon Tomato Paste

• 2 tablespoon Mustard

• 1/2 teaspoon Ginger powder, Turmeric powder and Salt

Directions

• Slice the mushrooms, onion and chili pepper. Transfer all to a frying pan until the mushrooms and the onions are golden. Bring the heat to a minimum before they both are completely dry.
• Add the tomato paste, mustard, peanut butter, cream and all the spices. Mix well and check if the consistency of the cream is to your liking. If needed, add a spoonful at a time, of your plant milk. Mix again and wait half a minute to control again. Taste the salt and it is ready.