Make These 3 Delicious Indian Style Vegan Mushroom Recipes at Home

vegan mushroom recipes

Mushrooms are one of the best alternatives for meat and if you are a vegan or just starting a vegan diet then must add some mouth-watering mushroom dishes. Not only are they easily available and affordable but also super nutritious and healthy. Mushrooms are compatible to cook in different styles, from soups to salad and curries to pasta, you can cook them every possible way. We have included 3 vegan mushroom recipes in Indian style that you can cook at home; what makes them special is the choice of authentic spices, fresh vegetables, and cooking style.

Matar Mushroom Gravy

A plate of food on a table


200 grams button mushrooms

2/3 cup fresh or frozen peas

3 finely chopped medium-sized tomatoes

1 finely chopped medium-sized onion

1 chopped green chili

¼ tsp red chili powder

½ tsp turmeric powder

¼ tsp

1 tsp coriander powder

1.5 tsp

A cup of water or as required.

2 to 3 tbsp oil

salt as required


Take a medium-sized kadhai and heat oil in it, add the onions, saute till translucent; Now add ginger-garlic paste and saute till the raw scent is gone, then add chopped tomatoes and green chilis. Now add the spices one by one- turmeric, red chili, coriander powder; Stir in medium flame and wait until the oil starts separating from the masala. It’s time to add the mushrooms and peas, stir and saute for 3 minutes, add water and salt, stir well and cover them on a medium flame. Cook until water is reduced and the consistency is thick gravy; Before turning off the flame, sprinkle some Garam Masala Powder.

Mushroom and Pepper Fry

A close up of food


2 tbsp cooking oil

½ tsp mustard seeds

1 cup thinly sliced onions

2 tsp Ginger-Garlic Paste

200 grams white button mushroom, sliced

1 cup sliced bell peppers

1 green chili, chopped

4 to 5 curry leaves, chopped

1 tablespoon black pepper + 1 teaspoon fennel seeds, crushed to a coarse powder

½ tsp of coriander powder

½ tsp of cumin powder

½ tsp of turmeric powder

2 tbsp chopped coriander


Heat oil in a frying pan, add mustard seeds, and let them crackle, stir in the onions and fry them until golden. Now add ginger garlic paste and cook in medium flame until raw aroma leaves; Add mushrooms and saute until all water of mushrooms is evaporated. Next add the bell pepper, green chili, and curry leaves, cook for 3-4 minutes, the bell pepper should have a little crunch in them. Sprinkle black pepper + fennel seed powder and combine well, add salt as required, garnish with chopped coriander.

Pressure Cooker Mushroom Pulao


200 grams sliced mushrooms

2 tbsp oil

1 cup basmati rice, soaked in water for 30 minutes

1 large onion sliced

4 garlic cloves, 1-inch ginger, and 1 green chili made into a paste

1.5 cups water

1 tsp lemon juice

salt as required

2 tbsp chopped coriander


Heat oil in a pressure cooker, now add ½ teaspoon cumin seeds, 1-inch cinnamon, 2 green cardamoms, 1 black cardamom, 2 cloves, 1 medium bay leaf, and stir together until fragrant. Then add onions, saute until golden, add ginger-garlic-chili paste, saute well; Now add mushrooms and cook for 5 minutes, add rice, season with salt, mix all the ingredients with rice, add lemon juice, add water, and salt as taste. Cover and cook in the pressure cooker until 3 whistles, open cover, fluff and mix, garnish with coriander.


All the vegan mushroom recipes listed above are enough to serve up to 4 people. The Mushroom Pulao is a great main course item, Matar Mushroom Gravy is a side dish that can be enjoyed with rice, chapati, paratha, etc while the Mushroom and Pepper fry can be served as a spicy starter.

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