That's Totally Fetch


Vegan Mushroom & Pepper Stroganoff

3 April 2020 | No Comments

Just to be clear I am no master chef, although the hubs might disagree. However, a couple of you have asked me to share some recipes, a total disclaimer, these recipes are adaptations of recipes that I have found over the years. Now that, thats out of the way, let’s dive in.

As a kid, I hated mushrooms but like HATED! Once S & I moved in together, I slowly started introducing mushrooms into my diet as he is the biggest mushroom lover that ever lived. Beef stroganoff was his favorite meal, and since him & I went vegan, I had to learn to veganize the meal. Thanks to Ela Vegan, it wasn’t so difficult. I have taken her recipe and just adapted it to my liking. It’s a super quick and easy recipe & perfect for the cold autumn/winter days that are to come.


A dollop of olive oil (or any oil you have in your pantry)

1 large onion diced

2 teaspoons garlic

400g button mushrooms, thinly sliced

2 red/yellow peppers, sliced thin

80ml white wine (a sauv or chardonnay is best)

1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 cup vegetable broth

1 tsp German mustard (this is optional, I like to add it for additional flavor)

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

A dash of chili flakes (if you like a nice bite to your food)

Salt & black pepper to taste

1 cup plant-based milk (soy, almond whatever your preference)

2 tbsp flour

Fresh thyme leaves

Garnish: spring onion or chives (this is optional)


Add a dollop of oil to your pot, once it has heated up, add onions & peppers. Fry until they have softened and then add your garlic.

Add the thinly sliced mushrooms and fry for about 5 minutes or until mushrooms have softened.

Sprinkle all the spices into your pot. Then add the vegetable broth, white wine, soy sauce, German mustard & Worcestershire sauce. Put stove on medium heat and bring everything to boil.

In a bowl, mix the flour and plant-based milk, stir until the flour is completely dissolved. Make sure there are no lumps. You will then pour the mixture into the pot. This helps thicken the sauce and makes it creamy.

Leave it to simmer for about 5-10 minutes, I like to do a taste test and then adjust from there. Add more chili flakes, maybe more salt & pepper. It all comes down to preference.

Serve the stroganoff with some pasta, rice or mash potato (I usually opt for pasta but S loves it with mash). If I have chives or spring onion in the fridge, I like to garnish with that.

Boom Shaka Laka. Meal is done & it shouldn’t take you longer than 30 mins.

Let me know if you try it out. Hopefully there will be more recipes to come.



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