There’s something magical about a dish that transforms simple ingredients into something extraordinary—and that’s exactly what this One Pot Vegan Mushroom Stroganoff does. In just 30 minutes, you can create a creamy, satisfying meal that rivals its traditional meat-based counterpart. I discovered this recipe during a particularly busy week when I needed something quick yet impressive, and it’s been in my regular rotation ever since.
The earthy mushrooms, aromatic garlic, and silky sauce come together to create a restaurant-worthy dish that happens to be completely plant-based.
Whether you’re a longtime vegan or simply looking to incorporate more meatless meals into your routine, this stroganoff delivers comfort food perfection without the fuss.
Why This Recipe is Awesome
This One Pot Vegan Mushroom Stroganoff is a game-changer for so many reasons. First, it truly delivers on the promise of “one pot”—meaning fewer dishes and a streamlined cooking process that won’t leave your kitchen looking like a disaster zone. The 30-minute timeline isn’t marketing fluff; you can genuinely have this on the table in half an hour.
What makes this recipe special is how it captures the rich, creamy essence of traditional stroganoff while being completely plant-based.
The mushrooms provide that satisfying umami bite that makes you forget you’re not eating meat. And unlike many vegan cream sauces that can be hit-or-miss, this one achieves perfect silkiness without dairy.
I’m particularly proud of how this recipe balances simplicity with impressive flavor depth. The technique of properly browning the mushrooms (instead of steaming them) creates those caramelized edges that elevate the entire dish.
It’s the kind of meal that proves vegan cooking can be both convenient and utterly delicious.
Equipment needed: Large deep skillet or Dutch oven, measuring cups, measuring spoons, wooden spoon or spatula, knife, cutting board
One Pot Vegan Mushroom Stroganoff
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3-4 cloves garlic minced
- 1 pound 450g mixed mushrooms (cremini, button, or shiitake), sliced
- 2 tablespoons tamari or soy sauce
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 tablespoons flour all-purpose or gluten-free
- 3 cups vegetable broth
- 8 ounces 225g pasta (rotini, fusilli, or farfalle work well)
- ½ cup plant-based sour cream or cashew cream
- 2 tablespoons nutritional yeast for cheesy flavor
- Fresh parsley chopped (for garnish)
Instructions
- Sauté the onions in olive oil in a large, deep skillet over medium heat until translucent, about 3-4 minutes. This forms the flavor foundation of your stroganoff.
- Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this will create bitterness.
- Increase the heat to medium-high and add the mushrooms. Cook them without stirring too frequently (about 5-7 minutes) to allow them to release their moisture and then brown. This is crucial for developing deep flavor.
- Stir in the tamari/soy sauce, paprika, thyme, and black pepper, allowing the mushrooms to absorb these flavors for about 1 minute.
- Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste and create a thickening base.
- Pour in the vegetable broth slowly while stirring to prevent lumps from forming. Bring the mixture to a gentle boil.
- Add the uncooked pasta directly to the pot and stir to combine. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
- Remove the pot from heat and stir in the plant-based sour cream and nutritional yeast until completely incorporated. Let it sit for 2 minutes to thicken slightly.
- Taste and adjust seasonings as needed, adding salt or more tamari if desired for depth of flavor.
- Serve hot, garnished with fresh parsley and an extra dollop of plant-based sour cream if desired.
Notes
- For the creamiest sauce, allow your plant-based sour cream to come to room temperature before adding it to the hot mixture.
- If you prefer a thinner sauce, add a splash more vegetable broth after the pasta is cooked.
- This recipe works beautifully with a mix of mushroom varieties for more complex flavor—try combining cremini with shiitake or oyster mushrooms.
- The stroganoff will thicken significantly as it cools, so serve it promptly or add a little extra broth when reheating leftovers.
- For meal prep, you can prepare the mushroom base ahead of time, then add the pasta and finish cooking just before serving.
Calories & Nutritional Info
- Calories: Approximately 350 calories per serving
- Protein: 10g per serving
- Carbohydrates: 55g per serving
- Fat: 10g per serving
- Fiber: 5g per serving
- Allergens: Contains wheat (if using regular pasta and flour); gluten-free options available with substitutions
- Diet suitability: Vegan, dairy-free, can be made gluten-free
Common Mistakes to Avoid
- Crowding the mushrooms in the pan, which causes them to steam rather than brown. Work in batches if necessary for proper caramelization.
- Stirring the mushrooms too frequently during the browning phase, which prevents them from developing those flavor-rich golden edges.
- Adding cold plant-based sour cream directly to the hot mixture, which can cause it to separate. Let it come to room temperature first.
- Overcooking the pasta. Since it continues cooking in the sauce, aim for just under al dente when testing for doneness.
- Under-seasoning the dish. Vegan dishes often benefit from an extra boost of umami flavors like tamari, nutritional yeast, or a splash of vinegar at the end.
Alternatives & Substitutions
- Pasta options: Any medium-sized pasta works well, including gluten-free varieties. For a lower-carb version, try shirataki noodles or zucchini noodles (though cooking time will decrease significantly).
- Creamy element: If you can’t find plant-based sour cream, blend 1 cup of soaked cashews with 3 tablespoons lemon juice, 1 tablespoon apple cider vinegar, and ¼ cup water until smooth.
- Mushroom varieties: While cremini mushrooms provide great flavor, you can use any combination of mushrooms available. Portobello adds meatiness, while shiitake delivers intense umami.
- Flour alternatives: For gluten-free thickening, use rice flour, cornstarch, or arrowroot powder (use half the amount if using cornstarch or arrowroot).
- Herb variations: Fresh thyme can replace dried (use 1 tablespoon), or try adding a bay leaf while simmering (remove before serving).
FAQs
Can I make this One Pot Vegan Mushroom Stroganoff ahead of time?
Yes, but for best results, prepare the sauce with mushrooms ahead of time and cook the pasta fresh when ready to serve. If storing the complete dish, the pasta will continue to absorb liquid, so you’ll need to add a splash of broth when reheating and perhaps additional plant-based cream.
What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The stroganoff will thicken considerably when cold, so reheat gently on the stovetop with a little extra vegetable broth to restore its creamy consistency.
Why is my sauce too thin/thick?
For a thinner sauce, add more vegetable broth in small increments. If it’s too thin, you can simmer it uncovered for a few extra minutes or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in while the mixture is still hot.
Can I use red wine in this recipe like traditional stroganoff?
Absolutely! Replace ½ cup of the vegetable broth with a dry red wine for added depth and complexity. Add it after cooking the mushrooms and before adding the flour, allowing it to simmer for 2-3 minutes to cook off the alcohol.
What can I serve with this Vegan Mushroom Stroganoff?
This dish pairs beautifully with a simple green salad, steamed vegetables, or garlic bread. For a heartier meal, serve alongside roasted Brussels sprouts or a side of roasted root vegetables.
Final Thoughts
This One Pot Vegan Mushroom Stroganoff beautifully demonstrates that plant-based cooking can be both convenient and deeply satisfying. There’s something incredibly rewarding about transforming simple ingredients into a creamy, comforting dish in just 30 minutes. I hope you’ll give this recipe a try, whether you’re a longtime vegan or simply curious about incorporating more plant-based meals into your routine. Cooking should be an adventure, and this stroganoff is definitely one worth taking!
