One-pot peanut Stroganoff

I discovered this delicious vegan recipe when I was experimenting with peanut butter. I realised that peanut butter carries flavours really well and can transform a dish without tasting of peanut butter funnily. Together with the right combination of seasonings and ingredients it can emulate a meaty gravy taste, very similar to a Stroganoff, but vegan. Also the thickness of the peanut butter replaces the need for dairy, like sour-cream or creme crème fraîche, which you would find in the traditional version of this dish. You can find all ingredients in your local supermarket and this recipe is super easy as always. You only need one pot to make the dish, so cleaning up afterwards is a breeze!

And my vegan peanut Stroganoff is also full of protein. It's a perfectly wholesome and delicious dinner that is a great family meal as well. It only takes about 25 minutes of your time to cook and prepare.

If you like this video, check out my other videos on my youtube channel:

One-pot peanut Stroganoff

My vegan peanut Stroganoff is a perfect weekday dinner. Easy to make and you can pick up all ingredients from your local supermarket on your way home from work.

one-pot peanut Stroganoff vegan

And it's all cooked in one pot, which makes cleaning up very easy.

one-pot peanut Stroganoff vegan

Garnish with some parsley to make it look extra delicious.

one-pot peanut Stroganoff vegan

This dish also works very well with smoked tofu if you have one to hand. Otherwise use normal tofu as the rich peanut sauce is enough to marinate the tofu while it's cooking and give it a great flavour.

Phil from Exceedinglyvegan

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Vegan recipes

INGREDIENTS (4 portions):

One-pot peanut Stroganoff ingredients:

  • 1 onion
  • 300g white (or any) mushrooms
  • 400g of firm tofu
  • 1 stalk of celery
  • 1 red and 1 green pepper
  • 5 tbsp of soy sauce (to taste)
  • 3 heaped tbsp smooth peanut butter (the box standard one you get in any supermarket)
  • 1 heaped tbsp tomato paste
  • 1 heaped tsp garlic paste
  • 1 heaped tsp smoked paprika
  • Juice of 1/2 lemon
  • Black pepper to taste
  • 180g macaroni pasta
  • 500ml boiling water

Optional ingredients:

  • Parsley to garnish

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Start with finely chopping an onion.

Then slice 300g of white (or any variety) mushrooms and cube 400g of firm tofu.

Chop up 1 stalk of celery and finely cube 1 red and 1 green pepper.

Sauté the onion, mushrooms, tofu and the celery in some olive oil for a bit until softened.

Then add all other remaining ingredients (apart from the optional parsley).

Cook until the pasta is al dente. Stir occasionally so it doesn't stick to the bottom.

Serve and garnish with some freshly chopped parsley.


And if you liked this vegan Stroganoff recipe, also try my easy vegan quinoa bake with tahini sauce.

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