Vegan Mushroom Stroganoff


I’m a big fan of the meme “squatting slavs in tracksuits”. I also like my mushrooms and boozy food. So when I adapted James Martin’s recipe, I was sure it’d be a hit. I was right! It’s not healthy but it is very tasty. Serve with rice, or my favourite, garlic bread. Or potatoes if you want to be super slav.


  • 25g vegan spread
  • 1 tbsp oil
  • 2 tbsp onion powder
  • 550g mushrooms, sliced
  • 1 tsp garlic and ginger puree
  • 1 tsp paprika
  • Chilli powder – as spicy as you want it
  • 50ml white/red wine or wine vinegar – this is optional if you want to make it halal
  • 30g tomato ppuree
  • 100ml vegetable stock
  • 100ml soya cream
  • 1/2 tsp parsley or mixed herbs
  • 1 tsp salt
  • Pepper


  • Melt butter and oil together in a large pan.
  • Add the onion powder, mushrooms, garlic/ginger puree, spices and wine and cook for ten minutes.
  • Stir in the tomato puree, vegetable stock and vegan cream. Bring to the boil then reduce the heat to a simmer.
  • Add the herbs/parsley/salt and pepper.
  • If you think the sauce is too thin, keep simmering.
  • Serve with a carb of your choice!

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