So, I decided to attempt to do vegan strogonoff couple days ago. Many here might not know but strogonoff is a staple food in the southeast of Brasil, it is soooo common. I learned to make it with chicken (even though the traditional recipe is beef). Making it vegan forced me to find substitutes for some ingredients and work with these substitutes for the first time.

I'm a bit fan of mushrooms, so I used a mix of chestnuts, shimeji, and portobello, mostly because those were all that I had available to me in my local shop at the time. The cream I used was a blend of two non-diary creams. Both were blends but one had more oats in it and the other coconut.

on the pan at the start of the cooking.

I for the sauce I used cream, english mustard, tiny bit of worcestershire sauce, tiny bit of ketchup (for colouring purposes). Seasoning was mostly onions, garlic, pepper, and a bit of paprika.

It looked like this before some cream reduction:

and plated:

Oh, and bonus content: when preparing the rice, I noticed that I didn't had a sieve to wash it and my pans were all dirty. So I washed the rice using a coffee filter.

Don't recommend this method of washing but it worked.

@Mix Android I used two different non-diary creams. Both had coconut in it but one had lentils and the other was more oatly. They were both blends, so I mixed them further and used both of them. It was my first time using non-diary cream, I can definitely taste coconut (or maybe feel the texture of coconut oil). I liked it.