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.
- Sauté the onion in vegetable broth or oil until translucent
- Mix in the mushrooms, pasta, nutritional yeast, “beef” bouillon, and water
- Bring the mixture to a boil and simmer for 10 to 15 minutes, until al dente
- 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 🙂
PrintOne Pot Mushroom Stroganoff
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Main
Method: Stovetop
Cuisine: American
Description
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.
Ingredients
- 1 small yellow onion, sliced and quartered
- 10 ounces (280 g) cremini mushrooms, cut in half or fourths
- 8 ounces (225 g) dry rotini pasta*; about 4 cups
- 4 cups imitation “beef-flavored” broth (or sub vegetable broth)
- 2 tablespoons nutritional yeast
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/3 cup (85 g) cashew butter*
- 1 tablespoon lemon juice
- 1/4 – 1/2 teaspoon kosher salt (optional)
- 2 tablespoons parsley, chopped
Instructions
- Sauté the Onion: add 1/4 cup (60 ml) of water to a large pot over medium heat. Add in the sliced onions and cook until translucent, about 3 to 5 minutes. You can also sauté the onions in 1 tablespoon of oil instead of water, if you wish.
- Cook the Pasta: add in the pasta, mushrooms, beef-flavored broth, nutritional yeast, and black pepper. Bring to a boil over high heat, then reduce the heat to medium-low and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan.
- Make it Creamy: turn the heat off, then stir in the cashew butter and lemon juice until everything is well incorporated. Taste the pasta and add any additional salt, if necessary.
- Serve: top with freshly chopped parsley and black pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week.
Notes
- Pasta: I used a gluten-free brown rice rotini pasta, but any other variety of gluten-free or gluten-full pasta will work. Please note that shorter noodles work better than longer shapes, and bean-based pastas tend to break up more during cooking.
- Cashew Butter: If you cannot find cashew butter near you, you can make your own at home or substitute it with 1/3 cup of plant-based cream cheese or sour cream. If you do either of these, only add lemon juice to taste. Alternatively, you can replace 1 cup of water with full-fat coconut milk instead. If you are using a bouillon paste, still use the appropriate amount of paste for 4 cups.
- Want it meatier? Add up to 16 oz of plant-based ground beef to the recipe! Sauté the grounds in the pot with the onion. Once they are cooked, add in the remaining ingredients and proceed with the recipe as written.
WATCH THE VIDEO:
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!
442 comments
SOOOOOOO good; thank you! I made this this morning, in my instant pot – WIN WIN WIN! I used whole grain pasta, put all the ingredients (except nut butter and lemon) in the instant pot, cooked at low pressure for 1/2 the time listed for stove top cooking the pasta. I quick released the pressure, then stirred in the lemon juice, and tahini (I didn’t have cashew butter on hand). I used vegetarian Better than Bouillon as the pseudo-meat flavors don’t appeal to me (>30 yr vegan). SOOOOOOOOO GOOD!!!!!! This is definitely on my menu rotation, and I’m 98% certain that meat-eater boyfriend will devour this without question. Thanks for the great recipe!
You are so welcome, Jan!
Thank you so much for posting what you did with the instant Jan!!
That last bit about you hoping your (meat eating) boyfriend will like this meal just prompted me to add a note of my own.
Hun, just tell your bf that theres meat in it. My husbands a meat eater but i do all the cooking in our house. Needless to add…..hes been an unaware 100% VEGAN for 3 years!
That’s so clever!
Oh man, made this for dinner tonight and it was SO GOOD!!! Definitely going into our regular rotation! Added some frozen peas, beans and broccoli for some greens.
★★★★★
SO. Freaking. good.
Exactly what I needed. Way to go Caitlin, you’re awesome.
★★★★★
Made it tonight for the family…was super quick, little to no mess! You do need to eat it pretty quickly after completion or else the pasta soaks up most of the sauce. It had good flavor and no guilt (ie: meat or dairy)…kudos! xo
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Just made this…it is BOMB ya’ll!!!! WOW…soooo good!!! and SOOOO CREAMYYYY ahhhhhh omg I’m excited….oh and sooooo easy and fast!!! Thanx girl!! xoxo
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If the cashew butter I have isn’t raw, it has roasted cashews, is that okay? Or will it make it taste super weird?
That should be fine! 🙂
Could you use almond butter in place of the cashew butter? Trying to make safe for a cashew and dairy allergy.
Hi Amy, if you substitute Almond Butter there will definitely be an almond taste to this recipe. I would recommend using a Vegan Cream Cheese or Sour Cream instead!
New fav recipe!
★★★★★
Omg!!!! Caitlin!!! This was delicious! I took my first taste and it made me say, wow, this is good. This was my first vegan fish I have every made. Thanks so much for sharing. I will definitely try more. I will try the cauliflower and chickpea curry from Jasmine and Chris next?
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You are so welcome, Terreva! I’m glad you enjoyed it 🙂
What type of immatation beef broth did you use ?
I linked it in the Recipe Notes 🙂
I just tried this today because I wanted something super hearty. I’m a meat eater, but I want to try incorporating days and meals where I eat completely vegan or vegetarian. This was SOOOO GOOD!!!!!!!!!!!!!!! I was so shocked! I used chickpea pasta for more protein and added vegan “beef” just so that I could trick my boyfriend into thinking it’s beef. I don’t even like mushrooms (they look like alien brains to me) but I cut them extra small
YES! Glad to hear it was a success, Hailey!
aliens brains look a little different than mushrooms,
but do taste very similar
^^^^^^ this comment is hilarious!!
Hi what brand is the cashew butter you use?
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I linked it in the Recipe Notes! I prefer Artisana Organics, but I have also used Trader Joes and Thrive Market brand in the past.
This sounds really good! What brand of ‘beef’ flavored veggie broth do you use?
It is a bouillon paste, I have it linked in the Recipe Notes x
This looks delicious, is there anything that could replace the nutritional yeast or could I leave it out? I’m trying to like it but I just don’t care for the flavor.
You can just leave it out!
Amazing! My non-vegan husband LOVED this recipe and called it one of his all time favs! Truly appreciate all your amazing recipes and vegan tips!
★★★★★
Sooo delicious Caitlin!! And incredibly easy! You really nailed it!
★★★★★
Made this on Monday!! Easy, simple, delicious. The whole family loved it
★★★★★
Glad to hear it, Azalia!
This was sooo good! Mine turned out soupier but I think it was because I made it with konjac rice instead of pasta. It was all I had :p so tasty though!
I was going to ask if this recipe would work with rice. Going to try that as I’m on a rice kick!
Good grief, was this ever delicious. It was exactly as advertised. Ridiculously fast, so simple, and amazingly delicious. This one will go into regular rotation. Thanks!
★★★★★
Yes! It’s been a regular thing for me over here too, Ronda 🙂
Just tried this today and it was delicious! Used some sunflower cream instead of cashew butter. This dish os definitely going on hot rotation for me
★★★★★
Yay! Love hearing that – thank you!
Is there anything i could subsitute for the cashew butter?? Of course im allergic to nuts 🙁
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Hi Kali, you can use a nut-free sour cream or cream cheese instead! Or you could use some full fat coconut milk in place of some of the vegetable broth to add more of a creamy flavor
Hi Kali and Caitlin,
I made this today with the nut-free sour cream instead of the cashew butter (my kids are allergic as well). It turned out great and it is already gone…lol. For sure, a hit!
★★★★★
Yay! I’m glad that worked for you, Amber!
Thanks for leaving that comment Amber! I made this last night and loved it, but was looking for something besides cashew butter in order to make it slightly less caloric. What brand of vegan sour cream did you use? I’ve never tried vegan sour cream. Thanks!
★★★★★
Hi! I use Tofutti brand vegan sour cream. It doesn’t take a lot and it worked great in this recipe!
Hi Caitlin,
Thank you for sharing this recipe. So happy you asked bout a nut-substitute Kali, I can’t wait to try this !
Peace, love, and puppies,
Sherri
★★★★★
Thanks, Sherri! I hope you enjoy it as much as I did! 🙂
Delicious! During the Shelter in Place we’ve gone shopping every few weeks. Had a 24 oz. Container of baby bella’s from Costco that needed to be used. I used raw cashews blended in my Vitamix with some hot water then added a bit of the veggie broth and mushrooms to blend with it. Was delicious! Thanks
★★★★★
So happy you liked the stroganoff!
Yum! We are so excited to find this recipe! Such a rich and creamy flavor using WFPB & no oil. Thank you.
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Yay! Thank you!
Hi, I’m not nut-free but a friend is so asking for possible future dinner parties– would vegan mayo work too? Or is there something about cashew butter and vegan sour cream that is important for the flavor?
Thank you, this recipe looks delicious
I think Vegan Mayo would be fine, though I have not tried it myself!
I used vegan mayo, DELICIOUS!!!!!!
Doesn’t cashew butter give it a nutty flavor? I am a newbie…
No, Cashews are pretty mild!
Came out amazinggg! Thank you for the awesome recipe! (:
★★★★★
I’ve made this recipe a dozen times before using vegan mayo instead of cashew butter. The result is an absolutely incredible dish that impresses all my non-vegan friends and family! Thanks so much for this one, Caitlin!
★★★★★
Ooh that sounds great! Thank you!
Hi Caitlin! This looks amazing- could I use tahini in place of cashew butter?
You can, but it will taste like Tahini!
I use tahini in place of the cashew butter. It’s delicious!
★★★★★
Can’t wait to try this. I think I’ll substitute the plain nutritional yeast with Pop Zest’s Olive Oil & Herb Nutritional Yeast! Thanks for posting the recipe!
Sounds delicious!
I made this recipe exactly how you posted it, but I made it in an instant pot from start to finish, starting with sautéing the onions and then adding all the ingredients except the lemon juice and cashew butter, setting the instant pot to high pressure for 8 minutes, when time was up, quick releasing and then stirring in the lemon juice and cashew butter and my family absolutely loved it!!! I’ll definitely be making this again! Thank you, Caitlin! ????????????
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Thanks for making it! Glad everyone loved it!
How about making in a Crock-Pot?
This was so good and really just a god send. I have fibromyalgia. It can be hard to stand, prep, and cook a nice meal. This was super easy. I used prechopped onions and mushrooms to make it even easier. I was able to rest while it did most of the cooking. Thank you.
★★★★★
Favorite comfort dish!!! I’m weird about the texture of mushrooms so I chop them up super tiny but it’s still works and its beyond delicious!!!
★★★★★
Thank you for the feedback, Katelyn! 🙂