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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!
Great recipe! I made it for a friend and it was a hit. I’ll definitely make it again.
Yay! Thank you so much, Lauren!
This was so delicious with perfect texture! I’m picky with mushrooms but this turned out perfect and will be on repeat for me.
I sautéed the mushrooms along with the onions for a couple minutes before adding the pasta, broth, etc in the pot, along with a small splash of soy sauce. I also added red pepper flakes and some vegan parm.
This was truly 10/10 flavor-wise and texture-wise! Thanks!
That’s awesome. Thank you, Monica! ♥
I just made this and I’m amazed by how good and comforting it is (perfect for a drizzly fall PNW day). It’s so full of flavor and satisfying, and easy to make! My kids and husband love it, too. I’ll be adding it to my meal rotation for sure.
The only part of the recipe I changed was that I sautéed the mushrooms for a few minutes before adding everything else, and also added about 6 cloves of garlic to the mushrooms and onion. Everything else I followed to the T and dang it’s good.
Glad you enjoyed it, Therese!
I was thinking that this would be an ok substitute for the real thing… boy was I wrong. This has to be one of my favorite vegetarian/vegan (I used egg noodles) meals I have had to date! I had my picky meat eaters try it and they all were shocked how good it was.
Thank you for this recipe.
Glad everyone loved it! You’re so welcome, Charles.
This is my kind of recipe: one pot! Thank you for making dinner prep easy tonight, with delicious results. I look forward to making this new comfort food recipe often in the coming months.
We look forward to you making more and enjoying the recipes, we have lots of one pot recipes here! Thank you so much, Margaret!
Delicious!! I made this with some alternatives—I swapped out the cashew butter with Silk’s whipping cream and the mushrooms with Beyond Steak tips and WOW! So good! Will definitely be making this again 😊
Glad you enjoyed it, Brittney!
So good, quick and easy.
I love this recipe so much! I am making it again after a while and feel like it use to say you could Substitute the cashew butter vegan mayo also but bow im not seeing this substitution. Would that work or did i totally make that up. Thanks for all your amazing recipes.
Hi Jessica! Yes, that sub would work for a similar tang and creaminess
This was so good and so easy. I had some cashew cream with lemon that I needed to use up so I used that in place of sour cream and it was perfect. My omni husband really loved this too and he has never liked any other vegan creamy pasta recipe I’ve made. I’ll definitely make this again and maybe play around with adding a little wine, Worcestershire sauce etc. But it’s great as is.
Glad you and your husband loved it, Jen!
I love this recipe and have now made it a number of times but I use high protein pasta spirals instead – the whole family enjoy it everytime I make it – thank you for sharing
So happy you and your family enjoy it, Dawn! Appreciate your review!
This is one dish I’ve picked up over the years that I consistently make regularly. It tastes just like stroganoff from when I was a kid but is also just insanely flavorful and delicious!
Happy you liked it, Madison!
This is one of my very favorite recipes! I always make a double batch, as it always goes fast… my husband loves it too! We have had fun adapting it, and when we have time, like to change it up a little. I add the mushrooms to brown, along with the onions in the olive oil, first. I use chickpea rotini noodles, 1/2 vegan cream cheese and 1/2 cashew butter (to make 2/3 C total), garlic, a little dried rosemary, thyme, and a little Trader Joe’s Umani Mushroom seasoning. I also only use about 3 1/2 cups of Better than Bouillon vegan “no beef broth” (7 for a double batch) as we like it a little thicker. When I really want to jazz it up, I also use Trader Joe’s mushroom medley (frozen) and add that as well in place of some of the mushrooms. So yummy!!! Thanks so much for this wonderful recipe!!!
Happy you loved it, Tammy! Thank you so much.
This is a favorite go to recipe of mine. So easy to make and very flavorful.
Thank you, Liz!
Perfect comfort food for a rainy day. Quick, simple and delicious.
Thank you for an amazing recipe :).
You’re so welcome, Krystyna!
This recipe is super delish! I had no cashew butter so used peanut butter as others suggested. Soooo tasty! Will be making it a lot more in future, thank you!
Great recipe !
Glad you enjoyed, Val!
This recipe is super delish! I had no cashew butter so used peanut butter as others suggested. Soooo tasty! Will be making it a lot more in future, thank you!
I adore this recipe. I like to add a pinch of nutmeg to it! To make it extra creamy and indulgent, sometimes I’ll add coconut milk. This is my ultimate plant-based comfort food recipe. Thank you!
You’re welcome, Jodi!
How is it a nut-free recipe if it calls for cashew butter? I’d love to try it out but can’t have nuts!
The recipe itself isn’t nut-free, it just has a nut-free option:
Substitute cashew butter with 1/3 cup of plant-based cream cheese or sour cream. If you do either of these, only add lemon juice to taste.
Just made this again last night, probably the 5th or 6th time we’ve made this dish. Excellent. I added a small bag of frozen peas toward the end of the cook time. When camping, we would often make this dish on the road in the camper. Easy, fun, and deelish.
Hi Caitlin, I made this today and it was fantastic! It’s going into my rotation! I didn’t have any cashew butter so I did what another reader did and used peanut butter and it came out amazing and couldn’t even taste the peanut butter but it made it so creamy. After trying your one pot pasta I just had to try this and both are exceptional!! Thank you for making these delicious healthy quick meals for all of us! I appreciate you so much and love your videos!💕