vegan mushroom stroganoff beetroot

Beetroot Mushroom Stroganoff (vegan | one-pan)

This Beetroot Mushroom Stroganoff is vegan, gluten-free, nut-free, and easy-to-make as it is made all in one pan! This healthy dish can also be referred to as Beetroot Curry, due to its pink color and creamy texture. Recipe for 2 servings.

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beetroot mushroom stroganoff with white rice and coconut spoons

VEGAN AND GLUTEN-FREE BEETROOT MUSHROOM STROGANOFF

Stroganoff is traditionally a Russian dish made of beef and sour cream. Fortunately, it does not have to be this way. This Stroganoff recipe does not contain any meat or sour cream. 

The main ingredients used for this recipe are mushrooms, beetroots, and coconut milk! Along with a few basic spices such as curry powder and cumin seeds

Stroganoff is also naturally gluten-free, so no need to worry about this point! For more gluten-free dinner ideas, check out this Easy Chickpea Curry (in only 30 minutes) or this Coconut Red Lentil Dhal (gluten-free | oil-free).

beetroot mushroom stroganoff white background

BEETROOT MUSHROOM STROGANOFF EASY RECIPE UK

This Stroganoff recipe is:

-easy to make

-low-calorie

-nut-free

-low fat

-healthy

-creamy 

beetroot curry grey tea towel and coconut spoons

-tasty

-gluten-free

-and vegan!

The measurements for this Stroganoff recipe are in metrics, but can easily be adapted to non-metrics as most of the ingredients are measured with teaspoons or tablespoons. 

BEETROOT MUSHROOM STROGANOFF WITH GARLIC

We will use 3 garlic cloves to make this recipe! Garlic adds a delicious smell and flavor to the Beetroot Mushroom Stroganoff. 

beetroot mushroom stroganoff and garlics on wooden plate

If you are wondering about the benefits of garlic (apart from its very appetising taste), garlic is very nutritious and can be used to fight diseases as it contains antioxidants and allicin, which has medicinal properties. I always make sure to eat my daily dose of garlic when I get sick!

HOW TO MAKE BEETROOT MUSHROOM STROGANOFF?

Making a Beetroot Mushroom Stroganoff is basically like making a curry. You first sauté the onions and garlic cloves in olive oil in a large pan, then add the beetroot, cornstarch, and coconut milk and bring to a boil. 

You can then add the spices and mushrooms and simmer for about 10 to 15 minutes. Add the juice of ¼ lime before serving for an even better taste!

beetroot curry pink cooking with spices

For an oil-free curry recipe, check out this Coconut Red Lentil Dhal (gluten-free | oil-free).

CAN I MAKE THIS RECIPE WITHOUT BEETROOT?

You sure can. I have made this vegan Mushroom Stroganoff without beetroots so many times and it is as delicious and creamy as with beetroots. 

CAN I MAKE THIS RECIPE WITHOUT CORNSTARCH?

For the best results, you want to use the recommended amount of cornstarch for this recipe. However, you can make the Stroganoff without cornstarch. But keep in mind the final texture will be slightly less creamy. You can also substitute cornstarch with potato starch. 

beetroot mushroom stroganoff with white rice and coconut spoons

WHAT GOES WITH BEETROOT CURRY?

The easiest and most common option is to serve your Beetroot Curry with white rice. I recommend about 90 g of white rice (uncooked weight) per serving, which I find goes perfectly with one serving of Beetroot Curry. You can also serve your Beetroot Mushroom Stroganoff with cauliflower rice, quinoa, or mashed potatoes.

My favorite options to serve with this Beetroot Curry are naan bread or chapatis (also called roti, chapatis are Indian flatbreads). Here is a chapati recipe I like

BEETROOT VEGAN MUSHROOM STROGANOFF CALORIES

Each serving of Stroganoff contains 561 calories (one serving = ½ of the recipe). If you serve it with one serving of rice (117 calories for 90 g), you will then have a perfectly satisfying meal of approximately 618 calories! 

HOW TO COOK BEETROOT CURRY?

Cooking this Beetroot Curry consists of an easy 2-steps process:

1- Cook onions and garlic cloves in olive oil until slightly brown (3 minutes).

onions and garlic

2- Add the rest of the ingredients and simmer until curry is creamy and beetroots are soft (10-15 minutes).

BEETROOT CURRY WITH COCONUT MILK

The coconut milk is a key ingredient to make this Beetroot Mushroom Stroganoff so tasty and creamy. You can use either canned coconut milk (recommended) or bottled coconut milk. You can also substitute the coconut milk with soy milk but keep in mind it will affect the final flavour and texture.

mushrooms in pink curry

VEGAN MUSHROOM STROGANOFF WITHOUT ONION

This curry recipe can be made without onion. Simply follow the instructions without using the onion.

BEETROOT CURRY FOR TODDLERS

This Beetroot Mushroom Stroganoff is perfectly adapted for toddlers to eat (one toddler serving = ¼ of the recipe). I would recommend serving it with mashed potatoes.

beetroot mushroom stroganoff with white rice

PRINT, PIN, OR BOOKMARK THIS RECIPE!

Make sure you bookmark (or pin) this recipe, so whenever you need inspiration for a cozy healthy dinner or a gathering event, you can find this recipe and make your loved ones happy! 

Beetroot Mushroom Stroganoff vegan gluten-free one-pan

For another vegan curry recipe, you can visit this Easy Chickpea Curry (in only 30 minutes) recipe.

RECIPE IN VIDEO (1 MIN)

Follow me on youtube for more 1 minute recipe videos.

Beetroot Mushroom Stroganoff (vegan | one-pan)

This Beetroot Mushroom Stroganoff is vegan, gluten-free, nut-free, and easy-to-make as it is made all in one pan! This healthy dish can also be referred to as beetroot curry, due to its pink color and creamy texture. Recipe for 2 servings.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: European, russian
Keyword: beetroot, chickpea curry, gluten-free, one-pan, vegan mushroom stroganoff
Servings: 2 people
Calories: 561kcal
Author: TheDorkyFrench

Equipment

  • large pan
  • wooden spoon

Ingredients

Instructions

  • Watch the one minute recipe video to see all instruction steps.
  • Pro tip: prepare all ingredients in advance as listed in the ingredients list.
  • Heat up a large pan with olive oil.
  • Add the onion and garlic cloves and cook on high heat for 3 to 5 minutes, until onions are slightly brown. Stir occasionally with wooden spoon.
  • Add beetroot, coconut milk and cornstarch, stir with wooden spoon and bring to a boil.
  • Add curry powder, cumin seeds, mustard seeds and soy sauce. Stir with wooden spoon and add mushrooms.
  • Simmer for 10 to 15 minutes with open lid, until curry is creamy and beetroots are soft. Stir occasionally.
  • Add the juice of 1/4 lime and stir again.
  • Serve warm, and enjoy!

Video

Notes

*I use a manual food chopper to chop onion and garlic cloves and it makes life SO MUCH EASIER. I would recommend you giving it a try if you don't already have one.


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