Mushroom Stroganoff is the veggie take on classic Russian dish and it’s really simple to make. Smoked paprika gives a wonderful flavour to the creamy mushrooms. Use any mushrooms you like, or mix and match. It’s great on rice, ribbons of pasta or even over a baked potato. Cooks in just 20 minutes. Vegan or vegetarian.
This vegan stroganoff will keep in the fridge for up to 3 days. Then just cook the pasta or rice, heat the stroganoff through and serve.
Since this is a creamy dish, it's not the best for freezing, I'm afraid. However, you can freeze it if you make it up to just before adding the cream (but don't add it). Then let it cool, transfer to a freezer-safe container and freeze for up to 3 months. Defrost your mushroom stroganoff, then heat and add the cream.