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!
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
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 Recipe
- 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 😉 )
Vegan Mushroom Stroganoff 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!
Common Mistakes to Avoid while Cooking Mushrooms
Mushrooms have a high water content, which can make them a little tricky to cook. Mushrooms can often become soggy when cooking, which is not what we’re going for. Luckily, there are a few common mistakes you can avoid while cooking mushrooms to get caramelized and flavourful sauteed mushrooms.
- Don’t wash the mushrooms in water. Simply wipe them with a damp cloth or paper towel. Mushrooms are very absorbent and if you wash them in water they’ll start absorbing the water. Then when you cook them you’ll end up with watery soggy mushrooms. It’s best to just use a damp cloth or paper towel and gently wipe any dirt off the mushrooms.
- Don’t cook mushrooms on low heat. This will cause the water in the mushrooms to come out and the mushrooms will steam in the pan rather than sauté. Instead, cook the mushrooms on medium-high or high heat.
- Not using enough oil. Since the mushrooms will absorb a lot of the oil in the pan, it’s important to use enough oil to let the mushrooms fry in. Otherwise the mushrooms will start sticking to the bottom of the pan.
- Overcrowding the pan. Make sure to leave enough space between the mushroom slices in the pan. If you start piling on too many mushrooms in the pan they won’t cook well.
How to make Mushroom Stroganoff Vegan
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.
How do you thicken Mushroom Stroganoff?
The most common way to thicken mushroom stroganoff is to create a roux made of one part fat (like coconut oil) to one part flour. This mixture turns into a thick paste that will thicken the stroganoff. Another option that is sometimes used for thickening is cornstarch.
How to make Vegan Mushroom Stroganoff Gluten-Free
If you want to make this Vegan Mushroom Stroganoff gluten-free, simply use any gluten-free pasta in the recipe in place of regular pasta.
How to Freeze, Store, and Reheat this Vegan Mushroom Stroganoff Recipe
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 vegan 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!
Stroganoff is named after one of the members of the Stroganov family. It’s a Russian dish that was originally made with beef.
To make a flavorful stroganoff you want to make sure to use broth rather than water in the recipe. It’s also important to add herbs and salt for extra flavor.
Traditional stroganoff is not vegan and is usually made with butter. However this recipe for Mushroom Stroganoff is a vegan-friendly version!
Stroganoff is a sauce that can be made with beef, pasta, mushrooms or anything else. Goulash is a stew made with meat, vegetables and noodles.
What to serve with Mushroom Stroganoff
Mushroom stroganoff is traditionally served with pasta, but you can also make a mushroom stroganoff and serve it with mashed potatoes or rice.
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