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! You can enjoy this with any pasta you love and make it gluten-free if needed!
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. This dish is also a 30-minute meal making it great for busy weeknights.
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.
Why you’ll love this vegan stroganoff
- Ready in 30 minutes. Becuase who wants to spend hours in the kitchen cooking dinner? This Vegan Mushroom Stroganoff is ready and on the table in just 30 minutes!
- Easy clean up. Since this recipe is made directly in one-pot, it makes for an easy clean up after dinner.
- Customizable. I like to use a rotini shaped pasta, because the ridges are great at holding and catching the sauce, but you can use any type of pasta you like. (though short pasta’s with ridges work best to absorb the sauce) You can also use gluten-free or grain-free pasta!
- Packed with flavour. This savoury pasta dish is packed with flavour. Even if you’re not a fan of mushrooms I promise you’ll love this pasta! (Coming from someone who doesn’t like mushrooms 😉 )
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, whole-grain flour, or 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 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 vegan mushroom stroganoff
Sautee the garlic and onions in a pot on medium-high heat until translucent (about 1-2 minutes) then add the mushrooms to the pot.
Tip: You can use a variety of different mushrooms for even more umami flavour.
Sautee the mushrooms until browned, (make sure not to add any salt while sauteeing the mushrooms, this will prevent them from browning properly!) then add the flour, seasoning and veggie stock and bring to a boil.
Once the pot is boiling, add in the dried pasta, mix together then cover and let simmer on low heat for about 10 minutes. The pasta should absorb the liquid in the pot and all that delicious flavour.
Tip: using a pasta shape with twists, holes or ridges in it will help the pasta hold onto the delicious sauce better!
Taste the Vegan Mushroom Stroganoff and adjust any seasoning as needed with parsley or additional salt and pepper if needed.
This Mushroom Stroganoff is
- Easy to make
- Ready in 30 minutes
- One-pot recipe
- Can be made gluten-free
- 12 simple ingredients
- Perfect for weeknights
How to store
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 stroganoff recipe perfectly
- Do not add 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
- Creamy Vegan Vodka Sauce Pasta
- 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