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The best vegan stroganoff (under 30 minutes)

5 from 1 vote
A casserole dish with cooked vegan stroganoff inside topped with chopped parsley

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I spend an obscene amount of time creating vegan cream-based recipes. Why, you ask? Mostly, because I love them. But also because I’ve eaten so many creamy vegan meals that are either watery and thin, or that taste too much like the plant-based ingredient they are made of.

With this vegan stroganoff recipe, I want to show you that we can make plant-based dishes that are creamy and decadent. Just like in this creamy vegan mushroom pasta dish I created a while back.

Servings: 2 People




  • Fry off the sliced onions in the oil until softened – any caramelisation on the pan is good for extra flavour in this dish and will be de-glazed using the stock later (should take roughly 10 mins)
    1 Onion, 1 tbsp Rapeseed oil
  • Melt vegan butter in to the pan with the onion, then add the mushrooms and garlic. Fry for 5 mins or until cooked
    1 tbsp Vegan butter, 200 g Chestnut mushrooms
  • Stir in the mustard and paprika, followed by the vegan beef strips and fry for an extra minute
    1/2 tsp Dijon mustard, 1/2 tsp Smoked paprika, 210 g Vegan beef strips
  • Mix in the vegan cream and then add the stock and lemon juice, leaving it to simmer until it has reached your desired consistency
    150 g Vegan cream, 1/2 tbsp Lemon juice, 200 ml Vegetable stock
  • Serve straight away with rice, pasta, or gnocchi and garnish with fresh parsley. No need to check the temperature of the beef strips – they are vegan after all 😉
    Bunch of fresh parsley roughly chopped

More vegan recipes you’ll enjoy

Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

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