One Pot Vegan Mushroom Stroganoff
This One Pot Vegan Mushroom Stroganoff transforms earthy mushrooms, tender pasta, and a silky dairy-free sauce into a comforting meal that’s ready in just 30 minutes. Rich in umami flavors yet completely plant-based, it’s weeknight cooking at its finest.
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.