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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!
I loved the recipe! Thanks for sharing it <3
And thank you for making it!
This one pot had become an absolute favorite of the family especially my mushroom hating husband.
This dish converted him.. well almost.
Thank you for sharing Caitlin
Your recipes are amazing.
It’s a mushroom gateway meal! Thank you for the kind words!
Hey Caitlin, just wanna say a big thinks for this recipe, I made it yesterday and it turned out fabulous. I can’t get cashew butter in Germany, at least not at the stores I have around me, so I subbed it for some homemade cashew “sour cream”, and also added some Worcestershire sauce for extra umami. What can I say, it’s rich, creamy, mushroom-y and so delicious. Will definitely go into my cooking rotation.
Thanks and greetings from Germany
Florian
Hey Florian! Your substitutions sound lovely! Glad you were able to make it work with what you had and so happy to hear it’ll be making it into your rotation!
This was amazing!!!!
Thanks so much!
I didn’t have cashew butter so I threw in some hummus instead and it was delicious!! Fast and easy recipe 🙂
What a cool idea! Glad you liked it!
This looks good. I will try although I do not like mushrooms, I will try vegan ground beef crumbles. Been plant based now 4 days so I so happy I found your site! Thank You!
The vegan ground beef should work well! Hope you’re enjoying yourself and let us know if you have any questions!
This was so delicious and easy!!
Thank you!
Seriously Caitlin seriously?! Do your recipes ever go wrong?! I have to say this is the easiest one pot deliciousness I have ever had! My sister-in-law wanted to eat the whole thing up for me and she’s not even vegan or plant-based! I had to give her the recipe LOL! I just seriously never go wrong with your recipes. I can always count on them, thank you so much for all your hard work!
That means so much! Especially love hearing when non-vegans love a recipe. Thank you!
I’ve been making this for the past 6 weeks and I LOVE it! My non-vegan husband is obsessed with it and requests this at least once per week 🙂 I never have cashew butter so I’ve just been substituting vegan mayo and it works great! Thanks for another awesome recipe, Caitlin!
Always love hearing when non-vegans love something vegan!
So good! I used Banza noodles and cooked for just 8 minutes. I also added plant based ground “meat” sensational!
Happy you liked it! Glad you were able to customize it!
Hey Caitlin,
I am not a cook, but… attempted this recipe tonight and hit it out of the park!
YUM!!!
Can’t believe it.
If I can do it, anyone can.
Happy to hear it! Glad it was easy and that you liked it!
This recipe is literally epic!!!! I add some sauteed ground beyond meat too…. I’ve never had a one pot pasta dish turn out properly, but this one slaps….????
Happy to hear you enjoyed it – thanks for making!
Amazing! Super easy to make and satisfied my craving for creamy pasta. Totally impressed my non-vegan family!
Always love when a recipe impresses the non-vegans! Thanks!
Excellent recipe and so easy to make! I made my own cashew butter from the link. I think I’m now addicted to cashew butter. I’m new to the vegan lifestyle and was somewhat concerned about whether I’d find the food satisfying. This recipe is so full of flavor I didn’t miss the meat at all.
There’s so much great vegan food out there! Glad this one hit the spot!
Loved this!! Didn’t even know you could get imitation beef stock, so good!
There’s a replacement for almost everything now! Happy to hear you liked it!
I am new to vegan recipes and this one grabbed my attention since I grew up LOVING beef stroganoff. The taste blew me away! This recipe is perfect! Definately a keeper.
Yay! So glad you liked it and that it helped bring back a part of your childhood!
This is FANTASTIC. Even meat eaters would love this dish. We make it on a regular basis. My husband LOVES this dish.
Thanks so much! So glad you liked it!
Excellent recipe! I used Barilla gluten free penne pasta and substituted Kitehill vegan cream for the cashew butter, and omitted the lemon juice since the cream cheese had a tartness to it. I would definitely reduce the liquid by 1/2 cup next time and add more mushrooms, but otherwise thus was delicious! Will efinitely make this again.
Glad you enjoyed it! Thanks for your notes on substitutions and everything!
Our favourite recipe ever. Well done.
That’s so kind of you! Thank you!
Caitlin, this recipe is amazing! I followed it without substitutions but added some kale at the end. I was making it for tomorrow’s lunch, but we could not stop eating it so we had it for dinner instead. Will make this pasta every week! ????
Ah! Thanks so much! So happy to hear you enjoyed it!