Vegan Mushroom Stroganoff By Cupful of Kale | Beautifully Simple And Indulgent Weeknight Dinner

I first came across this vegan mushroom stroganoff recipe at the beginning of my veganism journey. I’d become obsessed with mushrooms as a meat alternative and wanted to eat them as much as possible! This recipe from Cupful of Kale has become one of my favourites – it’s so easy to make, yet easily tastes restaurant-worthy. It’s great if you’re not so big on meat alternatives, or if you just want to mix things up. It’s also one of my go-to meals for guests, and even the non-vegan ones love it!

***Please note: This is a recipe review and not a recipe created by myself. The link to the original recipe is below!***

Blue plate containing vegan mushroom stroganoff, wild rice, and two slices of garlic and parsley ciabatta against a light green tablecloth

Serves: 4-6
Prep Time: 20 mins
Suitable for: Vegans, vegetarian, dairy-free, gluten-free (if swap out garlic bread), egg allergies

Ingredients & Cost

The beauty of this recipe is that it is flexible. Some of the ingredients can be expensive, however these can easily be replaced by cheaper versions – basmati or short grain instead of wild rice, for example, or a cheaper combination of mushrooms (or even just one mushroom variety). If cost isn’t an issue then you can go for more expensive mushrooms, white wine, and so on. Even without these it’s a decadent meal!

  • 1 tbsp vegan butter
  • 4 shallots
  • 4 garlic cloves
  • 500g / ~4 cups mix of mushrooms (chestnut, portobello, oyster, king oyster)
  • 1 stock cube
  • 1/2 cup white wine (or water)
  • 1 tsp wholegrain mustard
  • 1 tbsp mixed dried herbs
  • 250ml oat cream
  • Handful flat leaf parsley
  • Rice (wild rice/basmati mix recommended)
  • Garlic bread (optional – make sure to get a vegan one such as Aldi’s garlic baguette)

I’ve made this recipe using a variety of different mushroom combinations – the recommended is my favourite, however I often make it with just chestnut mushrooms as these are the most readily available for me. I tend to use one onion in place of four shallots and go for wild rice over basmati. I usually add wine too, however it still tastes wonderful without. Oat cream is more readily accessible now, however I’ve found soya cream works just as well if that’s easier.

Assuming you already have vegan butter, garlic, stock cubes, mustard, and herbs, the cost comes to around £5.45 in total from Aldi and Morrisons, which works out at £1.82 per person if making three meals. This includes wine, garlic bread, and wild rice but only chestnut mushrooms – expect it to be a bit more if using different mushroom varieties.

The Cooking Experience

Despite sounding complicated, this vegan mushroom stroganoff recipe is actually quite simple! The process involves cooking your shallots, garlic, and mushrooms, reducing the wine, and then simmering the sauce (which is made in the pan) with the rice and garlic bread cooking in the background. And that’s it! It will always feel like your pan isn’t big enough when you start, but thankfully the mushrooms reduce as they heat up, so a standard frying pan works well.

Vegan mushroom stroganoff being made in a pan on the hob
Don’t worry, the mushrooms reduce quite significantly whilst cooking!

I actually really enjoy the cooking process whenever I make this. Because it’s so simple it’s quite relaxing to make, and it’s nice to make whilst hanging out in the kitchen with a glass of wine and some Norah Jones. It’s not particularly messy either, using just a large chopping board, a frying pan, and whatever you cook your rice in (plus a couple of utensils). Any recipe that doesn’t create loads of washing up is a winner in my book!

The End Result

The final dish looks wonderful, and has tasted great every time. It’s pretty difficult to go wrong with it! The balance of flavours is what really makes it – the mellow cream brings out the flavour of the mushrooms, which is further enhanced by the wine and parsley. It tastes indulgent and is one of those meals that I always look forward to. If you can then I definitely suggest opting for wild rice, as it just works so well (and looks so fancy!). I also season with some salt and a generous sprinkling of cracked black pepper before serving.

Blue plate containing vegan mushroom stroganoff, wild rice, and two slices of garlic and parsley ciabatta against a light green tablecloth
The end result, served with garlic and parsley ciabatta

The portion size states two to three and I think this depends on whether garlic bread is included. With garlic bread it can stretch to three, however without it’s definitely for two. I tend to use around 75g of rice per person which works well and doesn’t feel like carb overload. If you’re using wine then I definitely recommend serving with a glass as well!

Final Thoughts

I don’t have anything negative to say about this recipe – it ticks all the boxes. It’s my favourite dish to treat myself with and I’m yet to serve it to someone that doesn’t absolutely love it.

If you’d like to make this vegan mushroom stroganoff yourself then check out the recipe at Cupful of Kale.

What’s your favourite non-processed meat alternative? Share your favourites below! You can check out some of my other recipe reviews here:

Indulgent No-Bake Toblerone Cheesecake by Baking Mad

American or British Pancakes by Veggie Delights

Spicy Potato Soup by Gary Rhodes – Easy & Budget-Friendly

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