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This Vegan Mushroom Stroganoff is just as satisfying as traditional beef stroganoff yet made with healthy plant-based ingredients. This creamy pasta is guaranteed to please a crowd. Oil-free, Gluten-free, Nut-free option.
This Vegan Mushroom Stroganoff is made with wholesome, healthy ingredients in just one pot. It’s a vegan meal your family will ask for time and time again. Have this flavorful pasta on the dinner table tonight in just 20 minutes for a great weeknight dinner!
Table of Contents
Vegan Stroganoff – aka The Ultimate Comfort Food
This one-pot recipe is perfect for those days when you need something cozy, filling, but low effort. Hearty gluten-free pasta, meaty mushrooms, tossed in a creamy, savory stroganoff sauce to make the best vegan mushroom stroganoff! If you don’t believe me, just read the 195+ five-star ratings!
If you love this one-pot recipe, you have to try my very similar No-Boil Baked Vegan Mushroom Stroganoff for an even EASIER spin (if you can believe that).
What You Need for One-Pot Vegan Mushroom Stroganoff
You’ll need just 9 simple ingredients. Here are 4 key pasta ingredients that pack the most hearty, umami flavor:
- Pasta: Traditional vegetarian mushroom stroganoff recipes are made using wide egg noodles. In order to keep this pasta vegan, I opted for a favorite egg-free, gluten-free pasta – rotini! The creamy sauce coats each noodle and hides in all of the crevices – it’s truly delicious! Feel free to use a pasta of your choice.
- Cremini Mushrooms: Mushroom stroganoff is a popular vegetarian spin on beef stroganoff because of the mushroom’s heartiness, earthy flavor, and “meaty” texture. If you want to make this stroganoff extra-indulgent, you can add some vegan ground beef to the pot as well (details down below).
- Vegan “Beef” Stock: 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: This nut butter has a creamy texture and subtle sweetness which, when mixed in with our cooked pasta, makes a luscious, dairy-free cream sauce. Make sure to purchase raw cashew butter – roasted nut butters are going to add a strange flavor to the sauce.
How to Make Vegan Mushroom Stroganoff
- Warm the oil in a large pot, then cook the sliced onions until translucent.
- Add the pasta, mushrooms, beef-flavored broth, nutritional yeast, and black pepper.
- Bring to a boil over high heat, then reduce and simmer for 10 to 15 minutes, stirring occasionally until the pasta is al dente.
- Stir in cashew butter and fresh lemon juice to make a creamy mushroom sauce until well incorporated. Season with additional salt as needed.
- Serve warm with fresh parsley and ground black pepper.
Caitlin’s Cooking Tips
- The amount of liquid matters! The secret to cooking the pasta directly in the stroganoff sauce requires the correct water-to-pasta ratio. If you use too much liquid, you’ll have a mushroom stroganoff soup. And too less will leave you with undercooked pasta and no saucy goodness.
- Watch me make this mushroom stroganoff. If you’re new to making one-pot pastas or are a visual learner, check out my One Pot Mushroom Stroganoff Youtube Video. The recipe has been slightly updated since filming, but many of the techniques remain the same and can be very useful for beginners.
- Make your own cashew butter! If you can’t find cashew butter in stores near you, feel free to make your own homemade cashew butter or cashew cream as an easy replacement.
Serving Suggestions
Vegan Mushroom Stroganoff is incredibly hearty and suitable to serve alone on casual weeknights or a special occasion. If you’re looking to make this delicious dish even more filling or stretch it to feed a larger crowd, serve with a side of crusty bread, Fall Roasted Vegetable Casserole, or Easy Garlic Green Beans.
If you’re looking for more one-pot pasta recipes, you’ll also love this One Pot Vegan Jalapeño Mac & Cheese, Vegan Buffalo Ranch Pasta, this Vegan One-Pot Pasta Primavera and this Easy One-Pot Pasta! Check the archives for all of my tried and true One-Pot recipes!
How to Store Vegan Mushroom Stroganoff
Like most pastas, this creamy one-pot pasta recipe is best served fresh, but can be kept in the refrigerator for up to 5 days. Freezing is not recommended.
Leftovers can be reheated in the microwave or in a large skillet on the stovetop. If the refrigerated pasta appears to have absorbed most of the sauce, add a dash of unsweetened plant-based milk to help loosen up the creamy sauce again.
Substitutions and Variations
- Nut-free option: If you are allergic to cashews, replace it 1:1 with nut-free vegan sour cream, vegan cream cheese, or even non-dairy plain yogurt. If using these tangy substitutes, the fresh lemon juice likely won’t be needed. Some readers have shared success with sunbutter and tahini, too.
- Gluten-free option: I typically make this recipe using a gluten-free brown rice rotini, but any other variety of gluten-free pasta will work. For best results, use shorter noodles and save bean-based pastas for recipes like Roasted Cherry Tomato Pasta with Basil Gremolata. Bean-based pastas, while delicious, tend to break up more and can be gummy.
- Make it more flavorful: In the spirit of keeping this vegan mushroom stroganoff recipe as easy as possible, I skipped sautéeing the mushrooms. If you want to get fancy, try sautéeing the onion and mushrooms in some vegan butter or oil before boiling. This will brown the mushrooms and make them deeper in flavor.
- Add protein: If you’re looking to make this vegan mushroom stroganoff more filling and protein-rich, add up to 16 oz of plant-based ground beef. If using, add the vegan beef in with the onions and sauté until browned. Then proceed with the recipe as written.
Recipe FAQs
It may come as a surprise that you are not supposed to wash mushrooms! Mushrooms are incredibly absorbent, similar to tofu, and can absorb a significant amount of water when rinsed. This can water down your stroganoff sauce and make your pasta dish less flavorful. Instead, gently rub the mushrooms clean using a damp tea towel or paper towel to remove any dirt.
Really any mushroom mixture will do. I like to use cremini mushrooms, but shiitake mushrooms, oyster mushrooms or portobello mushrooms are great choices. Avoid white button mushrooms – they are less mature than brown mushrooms and are less flavorful.
No need to worry about curdling here – the cashew butter or sour cream, if using, is stirred in at the end until warmed through.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
One Pot Mushroom Stroganoff (Vegan)
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion sliced and quartered
- 10 ounces cremini mushrooms cut in half or fourths
- 8 ounces 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 cashew butter*
- 1 tablespoon lemon juice
- 1/4– 1/2 teaspoon kosher salt optional
- 2 tablespoons parsley chopped
Instructions
- Sauté the Onion: Warm the oil in a large pot over medium heat. Add the sliced onions and cook until translucent, about 3 to 5 minutes.
- 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 to 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.
Recipe 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 ounces 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.
- Oil-Free: omit the oil and sauté the onion in 1/4 cup (60 ml) of water instead; add more water to the pan as necessary if things start to stick
Nutrition
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!
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
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
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?
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?
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 🙁
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.
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! ????????????
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! 🙂