Accidentally Vegan Mushroom Stroganoff

  • I try to steer clear of dairy where I can. It gives me a stomach ache and the dairy industry scares me a little bit.... sadly not enough to give up cheese. Cheese is my ultimate joy. Anyway I came across some vegan creme fraiche by 'Oatly'. It was reduced so I just picked it up and it's been sitting in my fridge for the past month, until now.

I was craving mushrooms, mushroom stronganoff came to mind, remembered I can't eat cream without severe tummy gargles. Cream is the main event in mush strog. Recalled my tub of 'Oat Fraiche' 

My accidentally vegan mushroom stroganoff was born. 

Its creamy, full flavoured & ready in 15 minutes 



1 standard sized box of chestnut mushrooms, quartered - you can use any type of mushroom, I just like chestnut mushrooms the best.

4 Cloves garlic, minced  

1 medium red onion, diced  

1 heaped teaspoon smoked paprika  

1 teaspoon mixed chilli powder  

1 tub Oatly 'oat fraiche'  

1/2 mug good passata

1 mug frozen spinach , defrosted or a handful of fresh spinach 

Salt & pepper to taste , parsley to garnish if you're feeling fancy 

Quality vegetable stock cube  


Firstly, put your rice or quinoa on to simmer

In a good heavy bottom pan, soften the garlic and onions  

Add the mushrooms, spices and crumbled stock cube , keep cooking and stirring to draw the moisture from the mushys- about 5 minutes 

Add the passata and cook for a further 5 minutes, allowed it to become rich, thick and a bit sticky 

Take off the heat , stir in the 'oat fraiche' and spinach 

Taste, season and serve with brown rice or quinoa   

Amie Evans