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Delicious, easy mushroom stroganoff recipe

E .C.O. Recipe
Our tried and tested favourites

If you’re a mushroom lover then this one’s for you, it’s packed full of mushrooms and has a rich sauce that isn’t full of cream making it vegan and delicious!

Vegan recipe mushroom stroganoff


1 tbsp olive oil
750g chestnut mushrooms sliced
1 red onion finely diced
3 garlic cloves finely diced
2x400ml cans of coconut milk
2 tsp dijon mustard
2 tsp paprika
1 lemon
3 tbsp olive/coconut oil
Fresh parsley to garnish
Brown rice to serve


  1. First prepare the garlic, onion and mushrooms
  2. Heat a large pan with olive oil and turn to a low-medium heat. Add the onion cooking for 7 minutes until soft then add the mushrooms for a further 5 minutes stirring frequently. Add the garlic and cook for 2 minutes further stirring the whole time so the garlic doesn’t catch and burn
  3. Add the coconut milk, lemon juice, mustard and paprika stirring well
  4. If cooking brown rice put this on the hob now
  5. Add the seasoning and cook on a medium heat for 25-30 minutes stirring every so often
  6. Plate up with your rice and top with a pinch of parsley

We love this recipe because it’s vegan (making it have a lower environmental impact) and most ingredients can be bought plastic free!

Lauren works for a charity, has been vegetarian for 11 years (newly vegan this year) and volunteers for an animal charity in her spare time. Her favourite eco product is the Face Halo.

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