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Mushroom Stroganoff

Updated: Jul 9, 2021

There was always something about beef stroganoff that was comforting for me. Probably the carbs and cream + the beef itself. Basically all the stuff that wasn't that great - So I made it a mission to recreate a plant-based version and with the key flavours, I reckon this is pretty spot on!


  • 400g button mushrooms, sliced

  • 1 onion, chopped

  • 6 cloves garlic, minced

  • 3 tbsp flour

  • 2/3 cup white wine

  • 1 cup vegetable broth

  • 3 tbsp soy sauce

  • 2 tsp mustard

  • 4-6 tbsp nutritional yeast

  • 2 tbsp smoked paprika

  • 1 tsp dried basil

  • 1 tsp dried thyme

  • 1 cup soy milk

  • Salt

  • Pepper

  • Olive oil


  1. Heat olive oil over medium heat

  2. Fry onions for a few minutes until softened

  3. Add garlic and mushroom and cook until browned

  4. Add flour and mix thoroughly over heat

  5. Add white wine and vegetable broth and cook down until thick

  6. Add mustard, nutritional yeast, soy sauce, paprika, thyme and basil

  7. turn heat off and add soy milk

  8. Season with salt and pepper

  9. Serve with rice, paste or quinoa


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