Posted in Recipes on 26.11.2022
Sausage and Mushroom Stroganoff
prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 3 Print recipe?
Creamy, full of flavour and SO tasty, this vegan mushroom stroganoff is made all in one pan for a speedy meal that’s perfect for lunch or dinner! It’s rich, warm and hearty and totally delivers on flavour.
I have a certain history with mushroom stroganoff. It was one of the dishes I had to create for my restaurant exam at catering college. This wasn’t cooked in the kitchen, this was cooked at the table using a gueridon (trolley) and hot plate. There was flaming of the alcohol involved and the lovely pensioners who always used to come for a (cheap) lunch at the college gave us nervous glances as we mere children set fire to their food somewhere round the backs of their heads.
But I passed my exams so … fond memories!
For my vegan version of the classic mushroom stroganoff instead of the traditional brandy I use white wine for a slightly lighter flavour. And of course vegan cream and butter.
How to make an easy vegan stroganoff:
It really couldn’t be easier and it’s all made in one pan.
Start with the sausages – fry in a drizzle of oil until cooked and golden. I use 3-4 sausages per person. I love the Tesco Plant Chef Cumberland style bangers. They are so full of flavour, a hint of spice and sizzle just like a non-vegan sausage!
Once the sausages are cooked remove from the pan and set aside.
No need to clean the pan, add another drizzle of oil and a knob of vegan butter. The butter is for the flavour, the oil is to help stop the butter from burning.
Add the diced onions and cook for just a couple of minutes until starting to soften and turn translucent.
Stir in the sliced mushrooms and cook for a few minutes, stirring from time to time until lovely and golden. Add in the herbs and spices, the garlic and nutritional yeast.
Stir in a dash of soy sauce or liquid aminos and the white wine followed by the cream and salt and pepper to taste. Bubble for a couple of minutes until the sauce starts to thicken.
Chop the sausages into bite sized chunks then return to the pan to warm through.
Serve with rice, noodles or even pasta! This stroganoff sauce recipe also makes great leftovers – just chill in the fridge then reheat in the microwave or on the stove until piping hot.
And look no further for a foolproof rice recipe. As one lovely follower recently commented
“I always follow your absorption method for rice and it ALWAYS comes out perfectly so thank you x”
Looking for even more easy vegan meal ideas? Try these:
I’d also love to hear from you if you make this Sausage and Mushroom Stroganoff! Just leave a comment as it’s so helpful and I love to hear how the recipe worked out for you! Thank you so much!
Sausage and Mushroom Stroganoff
prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 3
2 tsp olive oil
1 tblsp vegan butter
1 red onion – peeled and finely diced
300g chestnut mushrooms – thickly sliced
1 tsp smoked paprika
1/2 tsp each dried rosemary and thyme
4-5 cloves garlic – peeled and crushed
1 tblsp liquid aminos or soy sauce
1 tsp vegetable bouillon or a stock cube
4 tblsp nutritional yeast
1 cup (190ml) white wine
1/3 cup (80ml) non-dairy cream
Rice, noodles or pasta to serve
- In a medium/large frying pan cook the sausages with 1 tsp oil until golden and cooked through
- Remove from the pan and set aside
- No need to clean the pan, add the other 1 tsp oil along with the vegan butter then the chopped red onion. Cook for just a couple of minutes, stirring, until soft and translucent
- Add the sliced mushrooms and cook, stirring from time to time, until softened and golden all over
- Stir in the paprika, herbs, bouillon, garlic and nutritional yeast
- Add the aminos or soy sauce, wine and cream then season to taste
- Slice the sausages into bite sized pieces then return to the pan to warm through
- Serve with cooked rice, noodles or pasta
- Chill any leftovers and store in the fridge. Reheat in the microwave or on the stove until piping hot
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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