Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
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!
New favorite comfort good meal! Terrific after a stressful day of work!
Glad you enjoyed it, Lindsey! 🙂
I had to do a bunch of alt since I have a lot of sensitivities, and I was really surprised that this turned out at all, but it was really delicious! I used sunflower seed butter instead of cashew, and vegetable broth instead of beef, and apple cider vinegar instead of lemon juice. My only issue was that the sauce was really watery, so when I make it again I will probably add some arrowroot power to help thicken it. I have to admit that I was shocked that the gluten free pasta was perfectly cooked, since when I straight up just boil it I have issues sometimes. Will definitely make this again.
So glad to hear it worked out for you!
Yassss kween!! You are killin the game with these recipes. If you want a delicious, healthy meal with little clean up then stop right here and make this. My non-veggie boyfriend was shocked at how good this was and it is now a rotation of my meal prepping. I have sent this recipe to all the non-believers (aka meat eaters) in my life and I’m certain it’ll change their minds about veganism. Also, if you like this check out the pumpkin pasta dish! Thanks for makin healthy yet scrumptious meals Caitlin!
Ha! Thanks girl 🙂 I appreciate it, and I’m glad your boyfriend enjoyed it too!
I made this yesterday and oh my word it was DELICIOUS! I thought I would do a bit more so I can have the leftovers today – well turned out I ate the whole pot an once ????
Thanks for the great recipe!
You’re oh so very welcome 🙂
Better than bouillon has whey in it. Is that milk? It’s not quite vegan if it is. Really good dish! I used vege broth
There are several certified vegan flavors of better than bouillon!
I made this tonight and I just can’t get over how amazing it is. I’m a new vegan so I haven’t quite found my go-to recipes yet. This is my new go-to!!! So easy and so delicious. I used mixed mushrooms and threw in a zucchini that needed to be used. So, so so good. I need to try your other recipes ASAP!!
Thanks, Mel! 🙂
That was one pot of deliciousness! My whole family loved it. Thanks for the great recipe, Caitlin.
Great, easy recipe! Mine turned out soupy – probBly because I used gluten free pasta. So I add a corn starch slurry while it was boiling and it thickened right up!
Great idea!
Mine was soupy, not creamy so I let it sit for 5 mins. after adding the lemon juice & veggie mayo (I didn’t have cashew butter.) It firmed up some, but never got creamy like your photo. That said, it was a huge hit – everyone in my family took seconds, which is unheard of. And I imagine we’ll be fighting over the leftovers tomorrowI I’ll make again & tweak the liquid to make it less soupy. Thanks for a super easy recipe!
This is absolutely delicious!
I love this! This proves that mushroom is another amazing and indeed a magical plant. Thank you for sharing those mouth-watering recipe. Will surely give it a try. Amazing!
You’re very welcome, David!
Great recipe, It turned out really well. The one thing I would do differently next time is add some celery. Thanks for sharing this recipe! Cheers!
I made this dish for a potluck dinner. I didn’t have parsley, so I put frozen peas toward the end. Delicious! Everyone raved about it. Thank you!
I bet it would be great with peas!
I made this tonight for dinner and it was delicious! I didn’t have beef flavored veggie broth so I added about a tbsp of ‘Annie’s Vegan Worcestershire Sauce’. I really like that it only uses one pot. I will definitely be making this Stroganoff again.
I made this tonight for dinner and it was delicious! I only had veg broth so to add a little meaty flavor I used just shy of a tbsp of Annie’s Vegan Worcestshire Sauce. I can’t wait to try more of your recipes.
Great idea, Mary!
Delicious! I used Banza chickpea rotini and needed to add a little more water at the end likely because chickpea pasta is a little more robust than other gluten free pastas, but a really wonderful vegan dish for my winter rotation.
Thanks for the review, Anna!
My family isn’t vegan but we tried this recipe tonight and it is amaaaazing. I would hands down make this again!
Hello, I am not a fan of nutritional yeast, so I was thinking of using Pacific Mushroom Gravy ( Vegan ) and a small amount of Tofutti Sour Cream. What are your thoughts? I have never had vegan sour cream, so what would you recommend for the amount if I use it? Thank you.
Yes, that should be fine! I would use 1/4 – 1/3 cup of Sour Cream
I’ve made and recommended this so many times. It’s so damn delicious and easy to make. You will be scraping the pot for the last of it.
Thanks, Ange! We feel the same way 🙂
This was delicious! Vegans and meat eaters alike loved it. Crowd pleaser 🙂
Yay!!! That’s what we like to hear!