Vegan Mushroom Stroganoff

Vegan / Paleo

Wanted to post this quickly as I had a flash of inspiration this evening and wanted to get the ingredients down before I forgot!  As a fan of creamy white sauces - am pretty pleased with the result of this.  It makes enough for 1 person so increase quantities as needed


1 tsp coconut oil
4 chestnut mushrooms (chopped or pulled by hand)
4 cherry tomatoes
2/3 cup unsweetened almond milk
2 tbps nutritional yeast
2 tbps ground almonds
A pinch of salt and pepper.


  1. While the coconut oil warms in a wok / saucepan, add the mushrooms and tomatoes.  Fry for approx 1 minute or until they have started to brown slightly.
  2. Add the unsweetened almond milk then the nutritional yeast and bring to the boil.
  3. Simmer for a couple of minutes and then add the ground almonds and stir (this will thicken the consistency of the mixture so use as much or little as needed).
  4. Add salt and pepper to taste
I placed mine in butternut halves, covered with a little foil and baked at 180C for 30 mins.  Garnished with fresh basil when finished - hope you enjoy as much as I do! :-)