One Pot Vegan Mushroom Stroganoff

This One Pot Vegan Mushroom Stroganoff recipe is a healthy & hearty twist on a classic Stroganoff! This cozy and creamy noodle dish is sure to be a crowd-pleaser.
This post was updated 10/2021

Vegan Mushroom Stroganoff – a.k.a. the ultimate comfort food that just so happens to also be easy, fuss-free, and secretly wholesome. This recipe is perfect for those days when you’d like to just stay bundled up under the covers…but resort to a sweater and fluffy socks instead. Hearty noodles, meaty mushrooms, and a creamy (dairy-free!) sauce combine to make a dish that’s bursting with savory flavor and tastes just as satisfying as its meat-based inspiration!

Not only is this meal hearty, filling, and satisfying, but it’s also healthy, gluten-free, AND you only need one pot to make it! No, not the “cook your pasta first, rinse out the pan, make your sauce, then mix everything together” kind of recipe. You *literally* just dump everything into one pot — pasta and all — let it simmer for a few minutes, and then it’s ready to serve.

INGREDIENTS FOR ONE POT MUSHROOM STROGANOFF

I’ve made this recipe for countless people and it’s always a major hit – vegan or not! You only need 9 simple and healthy ingredients plus 20 minutes to make this recipe. Our key ingredients are:

• Pasta: short egg noodles are traditionally used in mushroom stroganoff, so I opted for some gluten-free rotini for a similar feel! I love how the creamy sauce coats each noodle and hides in all of the crevices. That being said, any variety of gluten-free or gluten-full pasta will work. Traditional beef stroganoff is typically thickened with all-purpose flour, but the starch from the cooked pasta does the trick here! 
• Cremini Mushrooms: these serve as our plant-based “beef” and add heartiness, umami, and a great texture. If you want to make this recipe extra-indulgent, you can add some plant-based beef grounds to the pot as well. I’d recommend sauteéing them first, then adding in the onion and proceeding with the recipe as written.
• Vegan “Beef” Stock: using beef-flavored stock is the key to the most realistic flavor here! Some grocery stores may carry it, but I usually purchase mine online. Vegetable broth will work in a pinch, too.
• Cashew Butter: cashew butter has a creamy texture and subtle sweetness which, when mixed in with our cooked noodles, makes a luscious and hearty cream sauce. Traditional stroganoff is made with sour cream, but I find that the combination of cashew butter with nutritional yeast and a splash of lemon juice makes a great plant-based swap.

BUT HOW DO I COOK STROGANOFF IN ONLY ONE POT?

The secret to this magic is in the water-to-pasta ratio. We’re going to put just the right amount of liquid in with our pasta and veggies so our noodles will cook perfectly, but we’ll still be left with a creamy and luscious sauce. Pretty cool, huh? It also saves on prep time and clean-up.

There’s one final bonus to one-pot pasta: So. Much. FLAVOR! Cooking the pasta in our delicious Stroganoff sauce definitely takes this to a whole other level. Each noodle is infused with umami-packed goodness – all while remaining perfectly cooked.

1. Sauté the onion in vegetable broth or oil until translucent
2. Mix in the mushrooms, pasta, nutritional yeast, “beef” bouillon, and water
3. Bring the mixture to a boil and simmer for 10 to 15 minutes, until al dente
4. Stir in the cashew butter and lemon juice, then top with parsley and serve

This One Pot Vegan Mushroom Stroganoff is creamy, cozy and hearty! It’s the perfect crowd-pleasing comfort food and can be served on a busy weeknight or fancy night in.  If you want to stretch this meal out a little further, try serving it with some sautéed greens or a side salad.

You can also add in some plant-based grounds to make it even heartier – see the recipe notes for that option + more substitutions! I like to garnish my stroganoff with freshly chopped parsley and an extra crack or two of black pepper for good measure, but you do you! This dish is hearty as-is, but is equally delicious with a side of crusty bread, or some roasted vegetables.

COOKING TIPS + FAQ:

• Can I use gluten-free pasta? Yes, I usually make this recipe with gluten-free pasta at home. I would suggest using rice or corn-based pastas over bean-based pastas, as they tend to hold up better. In general, shorter noodles are better than longer noodles as well! 
• Suggestions for a nut allergy? If you cannot eat cashews or don’t have access to cashew butter you can swap it with vegan sour cream, cream cheese, or even. non-dairy yogurt. See the recipe notes for more details.
• Spice it Up: this no-frills recipe is the perfect weeknight dinner, but if you want to get fancy, try sauteeing the onion and mushrooms in some vegan butter or oil before boiling! You can also toss in some garlic cloves for an extra flavor kick, add in 1 tablespoon of dijon mustard for some extra tang, and serve the pasta with additional fresh herbs, such as thyme or even rosemary for a fun twist.
• Leftovers + Storage: Vegan Mushroom Stroganoff is best served fresh (like most pastas), but will keep in the refrigerator for up to 5 days. Leftovers can be reheated in the microwave or on the stovetop – I like to warm mine in a large skillet with a dash of plant-based milk to help loosen the creamy sauce.

Looking for more comfort-style healthy meals?  You’ll also love this Baked Vegan Mac & Cheese, this Slow Cooker Tempeh Pot Roast and this One Pot Pasta with Vegetables!

Finally, if you make this recipe please leave a comment and star-rating below! And if you decide to share it on Facebook or Instagram, be sure to tag me @FromMyBowl + #FromMyBowl, too. I love seeing your delicious recreations 🙂

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This one pot recipe is also a collaboration with my friends Jasmine and Chris of Sweet Simple Vegan, who made a tasty Cauliflower & Chickpea Curry!