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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 just made this and wow, it’s fantastic!
I did make a few changes as follows:
I added garlic to the onions in the pot
I used sliced baby Bellas
I used 3 cups veggie broth and 1/2 cup of canned coconut milk mixed with 1/2 cup water and 2 tsp tahini
I used 2 tsp veggie “beef seasoning”
I added dried basil, crushed red pepper, and a bit of dried parsley
This was so easy and quick and will be added to my list of favorite dishes.
Thank you!
I make this at least once a month. It’s wonderful! I do add two tablespoons of dry sherry to it for extra flavor.
Great idea!
Love this mushroom stroganoff recipe, it was soo good and easy to make I surprised myself, thank you for sharing and I will definitely be making it again!!
Do I need to put about 4 eef Flavored Veggie Broth, because I want to make sure and the recipe looks so good
I’m sorry, I don’t understand what you are saying due to the typo!
I’m vegetarian but trying to incorporate more vegan meals into my diet and this was great! So easy and quick, I’m going to be making this all through winter!
This recipe completely surprised me! It was so simple and with so few ingredients that I didn’t have my hopes up too high; but my kids have been asking for a vegan stroganoff for months. Made this with extra wide egg noodles and changed nothing else. Super flavorful. Not that you needed any additional rave reviews 🙂 Served it with some wilted kale and spinach. THANK YOU!!!
Whata the calorie content? Nutritional info?
I do not post that on my website, but there are plenty of free calculators online where you can figure it out! 🙂
We really enjoyed this recipe. It was very good the second day as well, we just added some more liquid until it was the consistency we like. We also threw in a handful of fresh spinach that went really well with the lovely creaminess of this recipe and gave us some of our greens for the day. Thank you!
Just made this dish and wow! the whole crew is impressed. Has a Thai kinda vibe. love it! kudos
Super yummy! I made this for dinner tonight and my meat-loving husband went for seconds. It is hearty and flavorful and great for more meat-free meals!
Absolutely delicious. My new favourite comfort food!
Excellent recipe…my nephews even loved it. ????
Overall this recipe is a hit! My husband and I have been vegan for 2 years now. And I’ve been trying to stay away from the meat substitutes for a while because they are packed with sodium. I would like to know how to revive the dish once stored in the fridge, to be served again the next day.
Hello Caitlin, I made this recipe a while ago and absolutely loved it! I am using it for a project at school where I have to use a recipe and blow it up for 150 people. I see this makes 4 servings, could you tell me how much is in each serving? Thank you!
Hi Shannon, unfortunately I did not measure the volume of each portion when testing. If it’s for a demo and small portions, I’d say it could easily feed 10-12 people.
Hi Caitlin, I want to follow up on Shannon’s question. I have to make dinner for 16 people and want to serve your dish along with a salad. I see you’ve posted it’s for 4 servings. So should I just quadruple everything? Do you have leftovers with the 4 person recipe or just enough? Thanks looking forward to trying this!
Carolyn Freeman
Hi Carolyn! It really depends on the person, but personally I would not have leftovers if I made this for 4 people.
I will also say that the pasta may cook a little differently if you quadruple it in ONE pot – I would probably split it in half 🙂
Made this tonight for my wife and I, and it was amazing! We both don’t care for nutritional yeast, so we left it out, and also used veggie stock since we couldn’t find the mock-beef flavor. The cashew butter is incredible and made it so creamy! Not to mention we have tons left over for lunch tomorrow. Thanks!
Amazing! I’m glad you both enjoyed it 🙂
This was super creamy and delicious 🙂
What an awesome and easy recipe! My husband loved it and even took some into his office to share with his staff…sharing food is always the ultimate compliment! I used vegetable stock and chickpea rotini…just delicious! Thank you!!!
I’m not necessarily vegan but am trying to limit meat and dairy in my diet. I made this recipe by the book, except used vegetable better than bouillon base. I couldn’t find the no beef base. This was my first vegan recipe and it is delicious. Will definitely be a new staple in my life. Thanks!!
This is an amazing, savory, fast dish! I used tahini instead of cashews butter and regular vegetable base. Even my picky fungi hating husband ate it! I will definitely try more recipes from this site! Thanks for the recipe!
so happy to hear that, Kristin!
Super yummy recipe! Can this be frozen? I forgot we are going out of town and I have a ton of leftovers
No, the pasta will not have the same consistency once you freeze and thaw it.