Vegan Mushroom Stroganoff (One Pot)

GFGluten FreeOFOil Free
4.96 from 237 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 237 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.



  • 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


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.

Learn More

FREE GUIDE: 5 Tips for Quick & Easy Vegan Dinners

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  1. Best vegan stroganoff ever and so easy and just one pot! Used vegetable broth and added a tsp. of Marmite to beef up the flavour. Made the home made cashew butter – perfect. It’s a keeper.

  2. 5 stars
    My sister sent this recipe to me because it’s a regular at her house. It was sooo good! Surprisingly very “meaty” and buttery despite not having either of those ingredients. An awesome way to sneak mushrooms into my kids who don’t love them- all 4 of my kids ate more than one serving. I didn’t have cashew butter so I just blended 2/3 cup cashews with some water to make a quick cashew cream. We will definitely be making this one again!

    1. So happy it worked out and your kids were able to enjoy it as well. Thank you so much for making the recipe, Mallory!

  3. 5 stars
    Tried this for first time – very straightforward. However, I also added:
    ~ cup frozen peas (next time I’d add spinach, as well as parmesan)
    ~ cup reconstituted shiitake
    – Garlic & sun dried tomatoes (along with the onions)
    – Paprika
    Also, I followed the recipe to make the cashew butter – very simple vs spending $ for a jar I may not use

    Absolutely lovely recipe. Will definitely make again, and for company.

  4. 5 stars
    So YUMMY!!!! I have made this several times and it always turns out amazing! I love that it is so filling and reheats well. My favorite From My Bowl recipe!

  5. 5 stars
    I must admit that while I was making this recipe, I thought it would be a complete fail. But it was absolutely delicious! My husband and I couldn’t stop eating it. And it was so easy to make! Thank you for another great recipe, Caitlin!

  6. 5 stars
    Just made this tonight and ohhh so good! The only thing I changed was using 12 oz of pasta so I added more veggie broth and another tablespoon of nutritional yeast. This one is a keeper!!

  7. 5 stars
    This is one of THE BEST recipes I’ve ever made! This mushroom stroganoff is incredible. The flavor is wonderful and I know this recipe is going to be on repeat in my kitchen! Wow!

  8. 5 stars
    Absolutely delicious and oh-so comforting. I made a double-batch exactly as the recipe instructed and happily ate it every day for a week.

  9. 5 stars
    This stroganoff is 🔥🔥 and sooo quick and easy to make! I made a mega-batch of this (5x the recipe) when I was cooking for a community that was vegan and gluten-free. Easy to replace with gluten free pasta.
    Now that I’m on weight watchers, I made a small batch for my partner and I and replaced the cashew cream with nonfat Greek yogurt, and replaced the pasta with chickpea pasta. I also added some plant-based meatballs cut into quarters. It was equally as delicious as the original version:)) I love how versatile this recipe is!

  10. 5 stars
    We love this recipe! I thinly slice my mushrooms because I prefer them like that. Thank you for sharing something so yummy that we’ve made many times now over the years !

  11. My first attempt at a vegan recipe, and wow! I loved it so much. So easy, flavorful, filling, and not expensive. I’ve always had this misperception that cooking healthy is more expensive, but it doesn’t have to be. And this is a perfect example of that!

    My grocery and health-food stores didn’t have the beef flavored bouillon, so I used mushroom bouillon. They were also out of cremini mushrooms so I used two large portobello caps and did a rough chop. So delicious!

  12. 5 stars
    My husband and I both loved this. So easy to make (love those one pot meals). I added a little bit of plant-based ground beef with the onions as suggested in the notes. As another commenter mentioned mine was also a little soupy even after letting it cool so I will probably add a little less broth next time? But flavor was so good. Will definitely be making again. Topped with the chopped parsley and a sprinkle of red pepper flakes.

    1. Hi Yvette!

      Cool: Let the Mushroom Stroganoff cool completely.
      Portion: Divide into airtight containers, label, and date.
      Freeze: Store in the freezer for up to 2-3 months.

      Thaw: Move from freezer to refrigerator overnight.
      Reheat: Warm on the stove or in the microwave.
      Adjust: Add a bit of broth or water if needed.
      Serve: Enjoy your Mushroom Stroganoff!

      Remember to freeze in convenient portions to minimize reheating and waste.

    1. Thanks Jenny! The sauce should thicken as it cools slightly, but you can always simmer for a few more minutes until it’s thickened to your liking