Best Ever Creamy Mushroom Stroganoff (Gluten Free, Vegan)

Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Yield: serves 2Category: Dinners
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This mushroom stroganoff is a vegan version of the classic beef dish, however, it is still deliciously rich and creamy, just as a stroganoff should be!

It is such a simple recipe to make and doesn’t take a great deal of time meaning it is ideal to make as a midweek dinner when you don’t want to spend too long cooking. I personally prefer to use chestnut mushrooms in this as I find they have a ‘meatier’ texture but you could use whichever type you prefer.

I like to add a little bit of worcester sauce to mine for a hint of tanginess but this is optional. If you do choose to include it please keep in mind that worcester sauce made to the traditional recipe contains anchovy, making it unsuitable for vegans. Ensure you check the labels  and buy one made to a vegan recipe.

I use Elmlea plant based double cream in this which is my go to dairy free alternative but other brands would work just as well! You should also make sure to use smoked paprika in this rather than regular paprika otherwise you won’t get that signature smokey stroganoff flavour.

If you like my Creamy Mushroom Stroganoff recipe you may also like my 15 Minute Creamy Mushroom & Kale Pasta recipe, my Garlic & Thyme Mushrooms and my Creamy Mushroom & Lentil Stew recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 250g 2 cups chestnut mushrooms
  • 100ml 1/2 cup plant based double cream
  • 1 medium white onion
  • 2 cloves garlic
  • 1 tbsp gluten free and vegan worcester sauce (optional)
  • 1 tsp dairy free butter
  • 1 tsp smoked paprika
  • 1/2 tsp thyme
  • 1/2 tsp garlic salt
  • pinch sea salt
  • pinch black pepper


  1. Peel and finely slice the onion and place in a large saucepan along with the butter. Cook over a moderate heat
  2. Once the onion has started to soften, slice the mushrooms and mince the garlic before adding both to the saucepan
  3. Cook for another five minutes until the mushrooms have started to darken in colour
  4. Remove the pan from the heat and stir in the cream and worcester sauce if you choose to use it
  5. Return to a low heat and add the seasoning, stir well and allow to simmer for approximately ten minutes before serving


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