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  • Writer's pictureDaniel Welstead

Savour the Health Benefits: Quick and Easy Vegan Mushroom Stroganoff Recipe

Updated: May 21

Hello there, it's Daniel Welstead your trusted guide on the journey to health and wellness. Today, I'm excited to introduce you to an absolutely divine recipe, that perfectly balances taste and health. Often, there's a notion that meals promoting good health are likely to compromise on the flavour front. But today's Vegan Mushroom Stroganoff recipe will make you rethink that assumption.


What sets this mushroom stroganoff recipe apart is its use of nutrient-packed mushrooms. These little gems of the plant world offer a host of vitamins and minerals, not to mention their unique, rich umami taste that really shines through in this dish. You'll start by sautéing them to perfection and then adding a splash of brandy to enhance the earthy flavours.


The sauce, made with Dijon mustard, vegan sour cream, and vegetable broth, cooks down to a creamy, delicious consistency. This creamy vegan mushroom stroganoff, paired with brown rice or whole wheat pasta, transforms into a filling and nutritious meal that can rival any gourmet restaurant offering.


This high-protein, low-fat, nutrient-dense meal is a perfect fit for your health-conscious lifestyle. Not only does it offer a bunch of health benefits, but it also satisfies your gourmet cravings.


So, why wait? Put on your apron and get ready to whip up this delectable Vegan Mushroom Stroganoff at home. Don't forget to share your cooking journey and how you enjoyed this vegan mushroom stroganoff with me. And remember, staying healthy doesn't mean you can't enjoy amazing food! Let's get cooking!


Unleash Your Inner Chef: Creating a Gourmet Vegan Dish Has Never Been Easier!


1. Nutrient-Rich: This Vegan Mushroom Stroganoff is packed with a variety of nutrients. Mushrooms are an excellent source of vitamins like B and D, selenium, and essential minerals such as copper, potassium, and phosphorus. Not to mention, they are low in calories and fat, but high in fibre and protein, making this dish incredibly healthy.


2. Dairy-Free Creaminess: A big highlight of this recipe is the use of vegan sour cream which provides the same luxurious creaminess you'd expect from a traditional stroganoff but without any dairy. This makes it an excellent choice for those with dairy allergies, lactose intolerance, or anyone following a vegan lifestyle.


3. High Protein, Low Fat: The plant-based ingredients in this recipe provide an excellent balance of high protein content and low-fat composition. This makes the Vegan Mushroom Stroganoff a great choice for those looking to maintain or build muscle mass while managing their weight and fat intake.


4. Versatility: This recipe is wonderfully versatile. You can pair the stroganoff with brown rice, whole wheat pasta, or even a fresh salad. This flexibility means you can easily adapt the recipe to suit your taste and dietary requirements.


5. Gourmet Taste at Home: The depth of flavours in this Vegan Mushroom Stroganoff is exceptional, from the earthy umami-rich mushrooms to the slight tang of the Dijon mustard, and the lush creaminess of the sauce. It allows you to enjoy a gourmet dining experience right in your kitchen. Plus, it's a fantastic way to impress your friends and family with a restaurant-quality vegan dish.


Makes 2 510 Calories Per Portion


Vegan Mushroom Stroganoff Recipe:


Ingredients:


- 500g chestnut mushrooms, sliced

- 2 onions, sliced

- 2 red peppers, sliced

- 3 garlic cloves, sliced

- 1 tbsp fresh tarragon

- 250g fresh spinach

- 2 sweeteners

- 250ml soy cream

- 1 tbsp yeast extract

- 1 tsp smoked paprika

- 1 tbsp mirin


Method:


1. Preparation: Gather all your ingredients. Ensure your mushrooms, onions, red peppers, and garlic cloves are all sliced, and you have your seasonings at hand. This way, you can add them quickly once the cooking process begins.


2. Dry Frying the Vegetables: Place a large pan on medium heat. Once heated, add your sliced mushrooms, onions, and peppers to the pan. Dry fry these ingredients, stirring occasionally, for approximately 5 minutes. They should begin to soften and release their juices.


3. Adding the Garlic: After the vegetables have cooked for 5 minutes, add your sliced garlic to the pan. Stir it in with the other ingredients and allow it to cook, taking care not to burn it.


4. Seasoning the Mixture: Now, it's time to layer in the flavours. Add the smoked paprika, sweetener, mirin, and yeast extract to the pan. Stir well to ensure that the seasonings evenly coat the vegetables.


5. Adding the Spinach: Once your ingredients are well mixed, add the fresh spinach to your pan. It might seem like a lot at first, but it will dramatically wilt down.


6. Cooking the Spinach: To help your spinach wilt, cover your pan with a lid and allow it to cook for about 3 minutes. Check occasionally to make sure nothing sticks or burns.


7. Adding the Soy Cream: Once your spinach has wilted, remove the lid and pour in your soy cream. This will bring a rich and creamy element to your stroganoff.


8. Final Steps: Stir your mixture well and bring it back to a simmer. The heat will help your flavours meld together. Once simmering, stir in the fresh tarragon. The tarragon should be added at the end to preserve its flavour.


9. Serve: Once your stroganoff is hot and creamy, remove it from heat. Serve it as it is or over your choice of whole grain like brown rice or whole wheat pasta, and enjoy your hearty and flavoursome vegan mushroom stroganoff!


Remember, cooking should be an enjoyable process, and feel free to adjust the recipe according to your taste and preference. Enjoy!


https://www.youtube.com/watch?v=xMY5omYqXnU


That's all for our sumptuous Vegan Mushroom Stroganoff recipe, a perfect choice for a hearty, nutritious, and animal-friendly meal. This plant-based recipe provides an excellent balance of rich, umami flavours and creamy texture, thanks to the chestnut mushrooms and soy cream, making it a must-try for vegans and non-vegans alike.


The versatility of this dish means you can pair it with your preferred whole grain for a well-rounded meal that caters to your dietary needs. Not only does it make an ideal dinner option for those busy weeknights, but it's also impressive enough to serve for a special occasion or a dinner party.


This high-protein, low-fat, and nutrient-dense stroganoff is a testament to the fact that vegan meals can be as delicious and satisfying as their non-vegan counterparts. Enjoy the process of cooking this healthy and gourmet-style stroganoff at home and share the joy of plant-based eating with your family and friends.


Stay tuned for more delicious and health-friendly recipes like this Vegan Mushroom Stroganoff. Remember, maintaining a healthy lifestyle does not mean giving up on tasty foods. It's all about finding the right balance and making smart choices. So, roll up your sleeves, and let's make the kitchen our playground!


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Vegan Mushroom Stroganoff Recipe FAQs

1. What makes this Vegan Mushroom Stroganoff recipe healthy?

The Vegan Mushroom Stroganoff is packed with nutrient-rich vegetables like mushrooms, onions, and spinach. It's high in protein and fibre, low in fat, and completely plant-based.


2. Can I substitute the soy cream in the Vegan Mushroom Stroganoff recipe?

Absolutely. If you don't have soy cream or prefer another option, you can use other plant-based creams like oat cream or cashew cream.


3. Is the Vegan Mushroom Stroganoff recipe gluten-free?

This recipe is naturally gluten-free. However, make sure any store-bought ingredients like yeast extract or soy cream are also gluten-free.


4. How can I serve the Vegan Mushroom Stroganoff?

The Vegan Mushroom Stroganoff pairs well with whole grains like brown rice or whole wheat pasta. You can also serve it with a fresh green salad for a light, balanced meal.


5. What type of mushrooms is best for the Vegan Mushroom Stroganoff recipe?

The recipe calls for chestnut mushrooms due to their robust flavour, but feel free to use any variety of mushrooms you prefer or have on hand.


6. Is this Vegan Mushroom Stroganoff recipe suitable for a weight loss diet?

Absolutely. This recipe is high in protein and low in fat, making it a great option for weight management or a weight loss diet.


7. Can I store and reheat leftovers of the Vegan Mushroom Stroganoff?

Yes, this dish reheats well. Store any leftovers in an airtight container in the fridge for up to 3 days, and reheat on the stove or in the microwave.


8. Can I add other vegetables to the Vegan Mushroom Stroganoff recipe?

Absolutely. This recipe is versatile, and you can add other vegetables like zucchini or carrots based on your preference.


9. How long does it take to prepare the Vegan Mushroom Stroganoff?

This quick and easy vegan recipe takes about 30 minutes to prepare and cook, making it a great choice for a weeknight dinner.


10. Can I use dried tarragon in the Vegan Mushroom Stroganoff recipe?

Yes, you can substitute fresh tarragon with dried. However, keep in mind that dried tarragon is more potent, so you'll need less of it. Generally, use one-third of the amount of fresh tarragon called for in the recipe.


My Chef Training

I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.


At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.


This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.


Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.


During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.


This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.


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Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks

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