One-Pot Vegan Mushroom Stroganoff
This One-Pot Vegan Mushroom Stroganoff comes together in under 30 minutes and is perfect for a deliciously savoury meal with minimal clean up! Enjoy it with any pasta you love!
What is mushroom stroganoff?
Mushroom Stroganoff is a vegetarian (or vegan) friendly version of the traditional Russian dish Beef Stroganoff.
This recipe for One-Pot Vegan Mushroom Stroganoff is made by sautéing mushrooms in a pot with garlic and onions that form the base flavour of the dish. Then pasta then gets cooked up in the mushroom and broth mixture to absorb all that amazing flavour.
I love making this recipe when I want some comforting, that is packed with flavour and has an easy clean-up.
I prefer this one-pot stroganoff to a stroganoff where you cook the pasta separately because in this recipe, the pasta absorbs all the flavour from the stroganoff since it cooks in the sauce. Plus who doesn’t love a one-pot meal?
This recipe is also nut-free, coconut milk-free (unless you optionally want to add a splash at the end) and can be easily made gluten-free if needed.
Ingredients and substitutions
Onions & garlic: This forms much of the base flavour of our stroganoff. Make sure to use fresh onions and garlic, don’t substitute these with dried spices!
Mushrooms: we can’t make this recipe without them! I use cremini mushrooms for this recipe, sliced. But you can also use baby Bella mushrooms, portobello mushrooms, or a mix of your favourite mushrooms.
Flour: A small amount of flour is used to thicken the sauce for this recipe. You can use regular flour, a whole-grain flour, or a gluten-free flour. Any kind of flour will work here.
Veggie stock: Some vegan mushroom stroganoff recipes use a vegan “beef broth,” which can be a bit hard to find at your local grocery store. So to keep things simple, we’re using a veggie stock.
Seasoning: For the seasoning, we use a mix of dried thyme,pepper, dijon mustard and vegan Worcestershire sauce. If you can’t find vegan Worcestershire sauce, you can leave it out.
Pasta: A short grain pasta like rotini works best for this recipe!
How to make this recipe
Step 1: Sautee the garlic and onions in a pot on medium-high heat then add the mushrooms to the pot.
Step 2: Sautee the mushrooms until browned, then add the flour, seasoning and veggie stock and bring to a boil.
Step 3: Add in the dried pasta, mix together then cover and let simmer on low heat for about 10 minutes.
Step 4: season with parsley or additional salt and pepper if needed.
Store any leftovers in a sealed container in the fridge for up to 3 days.
To reheat: Reheat in the microwave, or in a small pot on the stove. When reheating, add a small splash of veggie stock or water to help loosen the pasta.
This recipe does not freeze well. I find the pasta becomes too soggy after being frozen.
Tips for making this recipe perfectly
- Do not at salt when sautéing the mushrooms! This will cause the mushrooms to release water and they will steam rather than brown. (You want the mushrooms to brown to release their flavour!)
- Use a good quality (or organic) veggie stock. Since the pasta will be absorbing the flavour from the veggie stock, a good quality flavourful veggie stock equals a flavourful pasta!
- Make it gluten-free: Use gluten-free flour and gluten-free pasta
- Make it creamy: You can add 3 tbsp of coconut cream, cashew cream or a vegan cream to this recipe if you’d like to be extra creamy. I personally don’t find that it needs it!
More pasta recipes to try
- One-Pot Tomato Basil Pasta
- Vegan Taco Pasta
- Creamy Roasted Red Pepper Pasta
- Vegan Lemon Asparagus Pasta
If you tried this Vegan Mushroom Stroganoff or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
This Vegan Mushroom Stroganoff comes together in under 30 minutes and is made entirely in One pot!
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves
- 250 grams cremini mushrooms, sliced
- 1 tbsp flour (can sub gluten-free, whole-grain, etc)
- 1 tsp thyme (dried or fresh)
- 2 tsp dijon mustard
- 1/2 tsp pepper
- 1 tsp vegan Worcestershire sauce (optional)
- 4 cups veggie stock
- 1 tsp lemon juice
- 8oz uncooked rotini pasta (can sub any pasta)
- Optional: 1-2 tbsp coconut cream, cashew cream, vegan butter
- fresh parsley to top
- Heat the olive oil in a pot on medium-high heat then add the onions and garlic and saute for 2 minutes.
- Then add the mushrooms and sautee for 5-6 minutes until the mushrooms turn golden brown.
- Next add in the flour, thyme, dijon, pepper, vegan Worcestershire sauce, veggie stock and lemon juice, mixing everything together and bringing the mixture to a boil.
- Add the pasta, cover the pot and cook on medium-low heat for 8-10 minutes until the pasta is cooked through.
- (Optional) For additional creaminess mix in 1-2 tbsp of vegan butter or cream
- Top with fresh parsley and serve immediately.
! This will cause the mushrooms to release water and they will steam rather than brown. (You want the mushrooms to brown to release their flavour!)
Use a good quality (or organic) veggie stock. Since the pasta will be absorbing the flavour from the veggie stock, a good quality flavourful veggie stock equals a flavourful pasta!
Make it gluten-free: Use gluten-free flour and gluten-free pasta
Make it creamy: You can add 3 tbsp of coconut cream, cashew cream or a vegan cream to this recipe if you’d like to be extra creamy. I personally don’t find that it needs it!
- Serving Size: 1/4 of recipe
- Calories: 269
- Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
Keywords: vegan mushroom stroganoff, vegetarian stroganoff, healthy mushroom stroganoff, one pot mushroom stroganoff