Vegan Mushroom Stroganoff (One Pot)

GFGluten FreeOFOil Free
4.96 from 196 votes
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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
  1. Vegan Stroganoff – aka The Ultimate Comfort Food
  2. What You Need for One-Pot Vegan Mushroom Stroganoff
  3. How to Make Vegan Mushroom Stroganoff
  4. Serving Suggestions
  5. How to Store Vegan Mushroom Stroganoff
  6. One Pot Mushroom Stroganoff (Vegan) Recipe
hands holding white bowl of mushroom stroganoff topped with parsley and black pepper

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: 

ingredients for one pot mushroom stroganoff arranged in large white pot on marble background
  • 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

cooked mushroom stroganoff in white pot with navy spoon

  1. Warm the oil in a large pot, then cook the sliced onions until translucent. 
  2. Add the pasta, mushrooms, beef-flavored broth, nutritional yeast, and black pepper.
  3. Bring to a boil over high heat, then reduce and simmer for 10 to 15 minutes, stirring occasionally until the pasta is al dente. 
  4. Stir in cashew butter and fresh lemon juice to make a creamy mushroom sauce until well incorporated. Season with additional salt as needed. 
  5. 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.

bowl of mushroom stroganoff with fresh parsley and fork on stone background

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

How do you clean mushrooms?

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.

What mushroom is best for stroganoff?

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.

Can you add sour cream to stroganoff without curdling?

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 Easy 20 Minute Vegan Recipe

One Pot Mushroom Stroganoff (Vegan)

4.96 from 196 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
My One Pot Vegan Mushroom Stroganoff is a healthy & hearty twist on a classic Stroganoff! This cozy and creamy noodle dish is sure to be a crowd-pleaser.

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

Calories: 424kcalCarbohydrates: 59gProtein: 16gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 13mgPotassium: 692mgFiber: 5gSugar: 5gVitamin A: 170IUVitamin C: 6mgCalcium: 44mgIron: 3mg
Keyword: one pot mushroom stroganoff, vegan mushroom pasta, vegan mushroom stroganoff, vegan pasta recipes
Course: Main, Main Course
Method: Stovetop
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian

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!

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. 5 stars
    I can make this dish without having to look at the recipe anymore, it’s THAT good. Seriously, such an easy quick meal that has plenty of leftovers and vegans and non-vegans alike always seem to love it when serving it. Perfect anytime of year. Caitlin makes the easiest, most affordable vegan meals I’ve seen, all are worth a try!

  2. 5 stars
    I have made this many times in the last month. I have tried with red lentil, chickpea and a brown rice pasta and my favorite was with the Barilla Red Lentil Rotini by far. The red lentil pasta has a peppery tastes (IMO) that goes well with this type of dish. My least favorite was with brown rice rotini I purchased off of Amazon since I don’t have that where I live, I actually threw away the leftovers. Got some plain, raw cashew butter from Amazon for the cream and it is the best! I tried making a cashew sour cream and it was too runny for my taste in this dish. Next variation I will try is with a vegetable broth instead of the BTB No Beef Base because it’s too expensive to even order. This recipe with the red lentil pasta I could every week for the foreseeable future! Thank you for this recipe I love it!

  3. 5 stars
    This is one of my favourite vegan recipes. I’ve made it a dozen times and it’s always perfect. That cashew butter is magical, I think 🙂 I often use chickpea pasta for a bit of extra protein, and it’s a win for both meat eaters and non. Thanks for creating this one! Xo

      1. 5 stars
        Love this recipe. Even my boyfriend who thinks he doesn’t like mushrooms, always asks for this pasta dish 👌

  4. 5 stars
    I made this recently, and my mind was blown! It was so delicious, it will now be a permanent meal in my rotation.

  5. 5 stars
    Saw this recipe multiples time but never got a chance to make it. Your recent video inspired me to give it a whirl. Halved the recipe, used veggie broth and tahini and it turned out out amazing. Definitely going to add this to my list of go to vegan recipes. Thanks for sharing!

  6. 5 stars
    Made this last night using vegetable broth and keeping it vegan it was absolutely delicious added some red pepper flakes and honestly next time will probably double the mushrooms – topped with vegan Parmesan cheese on top to finish!!

  7. 5 stars
    Made this for dinner tonight, and it was delicious! I didn’t have cashew butter, so added vegan mayo as someone suggested, and it worked well. Love how simple and quick this was to make. I’ll definitely be making it again!

  8. 5 stars
    I wanted to make this recipe for so long but never got around to it. Finally made it last night, for some meal prep over the week and OMG so good, so easy and quick!

    Definitely recommend making this recipe, and definitely will be making it again in the future!

    1. Thank you, Marion! This is one of the most popular recipes in my blog. Glad you finally made and loved it! 🙂

  9. 5 stars
    Delicious! This recipe is a keeper! I use rice pasta and it tends to get quite soggy so next time I’ll cook my pasta separate.
    Thanks for a great recipe!!!!!

  10. 5 stars
    I have made this so many times now I know the recipe off by heart, made small adjustments to different quantities but mostly follow exactly as you say. It is the best kind of meal to make at the end of the week when you have run out of groceries, always seem to have all the ingredients!

  11. 5 stars
    I made this recipe last night and it is now my new comfort food. So easy and to make it easier I will try in the slow cooker next time. I made it as the recipe suggested I just want to thank you so much

  12. 5 stars
    This pasta was so good! I love that it came together in just one pot. My non-vegan family gave it two thumbs up too!

  13. 5 stars
    Oh this was comfort food, for sure! So good. I did not have cashew butter, so used veganaise instead. It was a little thinner and less creamy than your photo. But still so good! I want to try it again when I have cashew butter. Thanks for the recipe!

  14. 5 stars
    I have to say, I was astounded at how good this turned out. I added peas and plant-based meatballs, and it was so good I went back for seconds. I think next time (and there will be a next time!) I may blend the almond butter with some warm broth or plant milk to make stirring it in a little easier, plus I don’t think the extra moisture would be a bad thing. I will also be trying to pan bake version in the near future. So, so good.

  15. 5 stars
    I’ve made this recipe a few times and absolutely love it, however, we have recently found ourselves in a part of Mexico where cashew butter seems to be non-existent, and rather than make my own because I’m that lazy, I decided, very hesitantly, to substitute almond butter and it was incredible, a huge hit with everyone at the table including two young picky eaters.