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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!
This was seriously one of the best vegan dishes I had
That’s so kind of you – thank you!
This was a hit at our Christmas party!!
Yay! That’s awesome!
Fantastic. We just love this one.
Happy to hear it! Thank you!
Hello!
Can I freeze this receipe?
I started to check all the comments to find the answer but there is so many !!!
Sorry if it has been asked already!
Thanks a lot !
We don’t recommend freezing because the pasta will get weird when reheated/thawed. Refrigerating may be a better option!
One of my favorite recipes! A friend made this for us last year and we fell in love with it! My husband and I, along with a grown daughter and son, are vegan and we along with their families love this recipe! We make it often for friends who are not vegan and they are always so impressed! Love your website and recipes!
Love hearing when non-vegans are getting into it! Thanks so much!
I had to scroll down forever to get to leave you this BRAVO message, because this recipes is so amazing, I just had to say thanks. In my transition to primary plant based I’ve thrown away a lot of food that just wouldn’t satisfy my taste buds or my stomach. This is a winner all the way around. So easy to make too. Thanks.
Thank you! Really happy to hear you enjoyed it.
Loved it – was a bit skeptical of the cashew butter, but this dish was bang on … so good!
Amazing recipe. From my non-vegan days I can tell you that most stroganoff is made using sour cream. I think the vegan sour cream recipe that uses cashews, in this dish, creates the most authentic like stroganoff. I find the cashew butter brings out the cashew flavor a little too strongly.
Glad you liked it! For the cashew butter you could always cut it down, or maybe even experiment with some alternatives. If you do, let us know!
I am wanting to make this again as it was delicious the first time i made it but i do have a question. Do you know the calories?
Glad you’re wanting to make it again! We don’t do any calorie calculations, but there are some online calorie calculators out there.
I have a very complicated relationship with mushrooms, but, man, do I miss stroganoff. This recipe was pure, creamy deliciousness to this eat-mushrooms-under-very-specific-circumstances person and is so stinking easy that even I couldn’t screw up: I misread the directions and added the cashew butter and lemon juice with the rest of the ingredients. It meant that my whole wheat pasta cooked more quickly, that I had to stir more, and that I had to add extra lemon juice at the end for the kick, but it still turned out great. Thanks so much for continuing to make EASY, healthy recipes for us plant-based people, especially ones that fit into a WFPB diet!
So glad you gave it a shot and that it still turned out great even with some extra ingredients ;)! Thanks for sharing!
I added extra mushrooms and noodles and some seasonings. I like it.
Awesome! Thanks for sharing, Maria.
I enjoyed this recipe and have have made it a few times! Do you know have an estimate of serving size or calories per serving?
So glad to hear that! It’s estimated to serve about 4, we don’t measure calorie or nutritional info but there are some online calculators that could help you get an idea. Thanks so much!
So yummy! I subbed veggie broth for imitation beef broth, Tofutti sour cream for cashew butter, and apple cider vinegar for lemon juice. My only complaint is that it was a little bland even with salt, so I added a generous amount of onion powder and garlic powder. A super filling and delicious meal!
Thanks, Iris. Glad you were make it as your own with some tweaks!
SOOOO GOOD!!
Yay! Glad you think so!
Caitlin, this recipe is my absolute favorite vegan/gf recipe ever! I share it with everyone I can!
That’s so heartwarming, thank you!
FYI – If you make this with whole wheat pasta, you should use less broth to make sure it’s still creamy. Otherwise, there’s too much liquid at the end, possibly because there’s less starch
Thanks for the tip, Emily!
Ah….I wish I had read this far before I made this! I used whole wheat farfalle pasta. But, I also cooked it with the lid on, which held in more moisture. I used Hellman’s vegan mayo, then added some tahini, hoping it would thicken up, which it did not. I added in some brown rice flour, mixing and cooking a bit more, which finally thickened it up. It was super delicious!
I’ll definitely make this again, but with less broth, and the lid off.
Wow! Just made this recipe tonight and was it delicious. Even my meat eating husband liked it and he is picky. The prep and cook was so simple. This will be in the weekly night meal rotation ???? this will also be what meat eating guest will eat when they visit ????
Yay! So glad you both enjoyed 🙂
I made this tonight and I almost fell off my chair. It’s the most delicious thing I’ve ever eaten. There’s really nothing else to say about it.
Haha! I love that 🙂 Thanks for the review, Nicole!
This was truly excellent! followed it exactly and loved it. Thank you so much.
You are so very welcome! X
This is the first recipe of yours that I’ve made and my goodness – it is absolutely delicious! I made it with Banza brand chickpea pasta and it turned out wonderfully! Can’t wait to try your other recipes!
Thanks, Natalie! We love Banza here too 🙂