Vegan Mushroom Stroganoff Quick and Easy

Vegan mushroom stroganoff made with large field or portabello mushrooms in a roux based sauce with mustard and a surprise ingredient!

That surprise ingredient is marmite, a malted yeast spread that adds a great umami edge to the dish, and best of all it is all done in under 30 minutes.

Veggie Stroganoff!

Like many recipes, the classic stroganoff is almost unrecognisable today from its original recipe.

Originally it was a dish that featured cubes of beef in a mustard sauce made with a roux and just the tiniest bite of sour cream.

Now it often features paprika, mustard, mushrooms, loads of sour cream, and thin strips of beef.

Now I’m a pluralist when it comes to food, the idea that there is a “best” anything is anathema to me.

My beef stroganoff has a mustard and sour cream sauce, my pork stroganoff has a paprika and sour cream sauce.

My vegan mushroom stroganoff leans back on the roots of this dish and uses a mustard and roux sauce.

I use vegan butter to make the roux, a product that has improved greatly over the years. But you can use regular butter and make this a veggie mushroom stroganoff if you like.

The addition of marmite may be controversial.

But it is a flavour enhancer rather than a flavour that dominates. I dislike the stuff spread on toast but add it to something like the veggie gravy that I serve with my vegetable toad in the hole and it is pure magic!

Frequently Asked Questions

What is Marmite?

Marmite is a yeast extract spread from the UK that has a love it or hate it reputation. I’m kinda in the middle, when it comes to eating it neat then it is not for me.

But added to sauces and gravies it adds a wonderful umami flavour that is particularly good with vegan and vegetarian dishes.

Is there an alternative to marmite?

Hardcore fans of marmite will say no, however, Vegemite will do a very similar job in this recipe.

Do I have to use portabello mushrooms?

No, you can use any mushrooms that you like. But portabello mushrooms always seem to have a “meatier” texture and are the mushroom of choice for me in dishes like my vegan mushroom rendang and devilled mushrooms on toast.

If you use button mushrooms, your sauce will be much paler in colour and have less “shroomy” flavour.

Can I use other types of mustard?

Yes, it will change the flavour but play around with your favourite types of mustard, they will all work well. Dijon is just my favourite for this vegan mushroom stroganoff recipe.

Serving Suggestions and Accompaniments.

As far as I am concerned the perfect accompaniment to this vegan mushroom stroganoff is fried potatoes, I serve it here with straw potatoes!

They are also a pretty traditional accompaniment to a stroganoff.

However there are other options, my recent mushroom ragu recipe was served with a cheesy polenta.

Now I would not suggest a cheesy polenta but a polenta base would work very nicely with this recipe. As would something like polenta chips.

Both rice and pasta are popular sides for stroganoff recipes. I would personally favour a nice nutty whole grain rice, but buttered noodles also make a good addition.

You could even serve this on toast as I do with my garlic mushrooms on toast recipe.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 28cm or 11″ frying pan, not nonstick if possible.
• Chopping board.
• Kitchen knife.
• Weighing scales and or measuring cups and spoons.
• Stirring and serving spoons.