A vegetarian mushroom stroganoff that’s rich and delicious and also able to be made in 15 minutes!

 Serves: 2      Time: 15 minutes


  • 1 onion
  • 1 punnet mushrooms
  • 1 tbsp dairy free butter
  • 1 pack baby carrots
  • 1 red pepper
  • 200ml vegetable stock
  • 1 tsp yeast extract
  • 125ml oat cream
  • Fresh basil leaves
  • Garlic, oregano & black pepper to taste


Fry onion & mushrooms in dairy free butter & a splash of olive oil, with garlic, oregano & black pepper. Once browned add the baby carrots & red pepper.

Sauté ingredients in vegetable stock & yeast extract, reduce slightly and add oat cream then leave to simmer.

Add fresh basil leaves and serve with rice.