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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!
Wow! Great texture and flavor and so easy to prepare! Used regular veggie broth with about a tablespoon of Tamari and served with steamed broccoli and carrots (the steamed broccoli is great for mopping up the extra sauce!)
Although I am not vegan I am trying to add a few vegan meals into my weekly rotation. I must say this recipe is a keeper.
Glad you’re including some vegan meals in your routine, especially this one which is a big favorite!
OMG, this was delicious. I made it last night for dinner and had it again for lunch today. So good and easy to make! Thanks
Glad you liked it and had some leftover for a nice lunch!
So delicious and easy!
Thank you!
I just switched to a WFPB diet and am having trouble getting used to cooking such complicated dishes. I found this and tried it, and this was the best dish I have ever eaten in my life!!! My son and daughter loved it too! My husband will not eat mushrooms so I can’t make it for him unless someone has a substitution suggestion for mushroom that won’t ruin this recipe.
Well I’m happy you’ve given WFPB a shot and that you enjoyed the recipe! Mushrooms really give the dish what it needs but indeed I’d be interested if anyone has subbed it successfully!
Soooo good. We used to eat beef stroganoff all time before we changed to Plant Based. I know this will be a regular dinner for us. Now I cant wait to try more of your recipes. Again, thank you!
Glad this is a gateway recipe into some more of our recipes! Thanks for making it!
This recipe was delicious. I went exactly by the recipe and it turned out perfect. I cooked it for my son, but I will be cooking it for my entire family.
Awesome! Thanks for making it!
This has quickly become a staple. It’s so tasty and satisfying, I especially like the tanginess from the lemon juice. I add frozen peas at the end for some more colour and protein!
Sounds awesome! Happy to hear you enjoyed it!
I loved this! Subbed in vegan cream cheese for the cashew butter, added a bit of tapioca startch to thicken and it was wonderful!!! I also threw in some crushed up soy curls for more meatiness!!! Thank you for this great recipe!!!
Thanks so much for making it!
It looks incredible! I’m planning on making it later. And I’m wondering if it will be okay to add some leftover hummus instead of the cashew butter?
Do you think the overall flavor will be changed a lot? Please let me know. Thanks for this recipe!
It’ll be a little different of an approach but could definitely work! I would just use a more neutral hummus as possible.
Made this tonight for the r/52weeksofvegan challenge. Mine did not turn out as pretty but it was delicious. I tagged it on Instagram as well. Thanks!
Hey as long as it tastes good! So glad you’re giving it a shot too. Thanks for tagging!
My husband and I had this dish last night. We both loved it and will be adding it to our regular rotation of recipes!! I subbed the cashew butter for veganaise and it was delicious!!
Awesome! Thanks so much for making it!
We made this last night and loved it. I Was out of vegan beef stock so I used vegan chicken stock. I added a 1/2 tsp miso paste to it for extra umami. I did not have cashew butter but did have raw cashews and a high-speed blender, so I blended up a 1/3 cup fresh cashew cream. I happen to have Meyer lemons at the moment, which was delicious in this recipe and gave it a little complexity. The fresh parsley is a nice, bright addition to the dish.
I used lentil rotini for this, which is a little bit more fragile. For step two, I added everything but the pasta and brought it to a boil. Right when it boiled, I stirred in the pasta and then reduced to a low simmer. I kept the simmer time under 10 minutes and was gentle when I stirred the pot, and that kept the noodle breakage to a minimum. We served this alongside fresh sautéed green beans and it was so tasty.
I can’t believe how quickly this dish comes together. What a delicious weeknight meal! Looking forward to leftovers for lunch.
So glad you enjoyed the recipe and thanks for adding in your steps for the adjustments you made!
WOW! This is amazing. I got my husband who hates mushrooms to say it was delicious and my toddler loved it too! Definitely a new favorite to add to our dinner round up. Thank you for this yummy recipe!
Awesome! So great you got to enjoy it with your whole family!
Hi, I included this recipe in my roundup of 10 Easy Vegan Dinner Recipes.
https://www.happierwithtea.com/easy-vegan-dinner-recipes/
Thank you so much for sharing your recipe!
Freya
Thanks so much for including it!
This recipe is AMAZING! Made it exactly as written and it was soooo good!
Making this for the 400th time tonight. Always a winner, and the one-pot easy clean up for such a rich meal makes me want to kiss your recipe-writing feet every time I make it. Only thing I change is to sub boiled/blended cashews instead of the cashew butter. Thanks again!
Haha! Thank you so much, glad you’ve gotten so much use from the recipe!
This recipe was so so GOOD and fairly easy to make! My whole omnivore family went back for seconds 🙂
I didn’t have cashew butter so I just used this caramelized hummus I had and added a bit of cornstarch to thicken it up and some peas for colour.
Yay, that’s so awesome! I’m glad you could enjoy it with your omni family!
DELICIOUS! This was such an easy recipe and I love that it’s all made in one pot. ! I doubled the recipe (using Veggie Better than Bullion) and added spinach for nutrients and color. I used Forager sour cream instead of cashew cream and lemon. I will definitely be making this on a regular basis. Thank you so much for sharing this!
Thanks so much! Love hearing when a recipe gets added to a rotation!
Just a big, big thank you! I absolutely love this recipe and have done it many times now – everybody in the family loves it and it’s so simple and quick to make!
Always love hearing when a recipe is a hit with the whole family!