This One Pot Vegan Mushroom Stroganoff is a healthy & hearty twist on a classic Stroganoff! This cozy and creamy noodle dish is sure to be a crowd-pleaser.

This post was updated 03/2020

Vegan Mushroom Stroganoff – a.k.a. the ultimate comfort food that just so happens to also be easy, fuss-free, and secretly wholesome. This recipe is perfect for those days when you’d like to just stay bundled up under the covers…but resort to a sweater and fluffy socks instead.

Not only is this meal hearty, filling, and satisfying, but it’s also healthy, gluten-free, AND you only need one pot to make it!

No, not the “cook your pasta first, rinse out the pan, make your sauce, then mix everything together” kind of recipe. You *literally* just dump everything into one pot — pasta and all — let it simmer for a few minutes, and then it’s ready to serve.

INGREDIENTS FOR ONE POT MUSHROOM STROGANOFF

I’ve made this recipe for countless people and it’s always a major hit – vegan or not! You only need 9 simple and healthy ingredients plus 20 minutes to make this recipe. Our key ingredients are:

Pasta: short egg noodles are traditionally used in mushroom stroganoff, so I opted for some gluten-free rotini for a similar feel! I love how the creamy sauce coats each noodle and hides in all of the crevices. That being said, any variety of gluten-free or gluten-full pasta will work. In general, shorter shapes will work better than longer noodles, which tend to fall apart easily.

short egg noodles are traditionally used in mushroom stroganoff, so I opted for some gluten-free rotini for a similar feel! I love how the creamy sauce coats each noodle and hides in all of the crevices. That being said, any variety of gluten-free or gluten-full pasta will work. In general, shorter shapes will work better than longer noodles, which tend to fall apart easily. Cremini Mushrooms: these serve as our plant-based “beef” and add heartiness, umami, and a great texture. If you want to make this recipe extra-indulgent, you can add some plant-based beef grounds to the pot as well. I’d recommend sauteéing them first, then adding in the onion and proceeding with the recipe as written.

these serve as our plant-based “beef” and add heartiness, umami, and a great texture. If you want to make this recipe extra-indulgent, you can add some plant-based beef grounds to the pot as well. I’d recommend sauteéing them first, then adding in the onion and proceeding with the recipe as written. Vegan “Beef” Stock: using beef-flavored stock is the key to the most realistic flavor here! Some grocery stores may carry it, but I usually purchase mine online. Vegetable broth will work in a pinch, too.

using beef-flavored stock is the key to the most realistic flavor here! Some grocery stores may carry it, but I usually purchase mine online. Vegetable broth will work in a pinch, too. Cashew Butter: cashew butter has a creamy texture and subtle sweetness which, when mixed in with our cooked noodles, makes a luscious and hearty cream sauce. Traditional stroganoff is made with sour cream, but I find that the combination of cashew butter with nutritional yeast and a splash of lemon juice makes a great plant-based swap.

BUT HOW DO I COOK STROGANOFF IN ONLY ONE POT?

The secret to this magic is in the water-to-pasta ratio. We’re going to put just the right amount of liquid in with our pasta and veggies so our noodles will cook perfectly, but we’ll still be left with a creamy and luscious sauce. Pretty cool, huh? It also saves on prep time and clean-up.

There’s one final bonus to one-pot pasta: So. Much. FLAVOR! Cooking the pasta in our delicious Stroganoff sauce definitely takes this to a whole other level. Each noodle is infused with umami-packed goodness – all while remaining perfectly cooked.

This One Pot Vegan Mushroom Stroganoff is creamy, cozy and hearty! It’s the perfect crowd-pleasing comfort food and can be served on a busy weeknight or fancy night in. If you want to stretch this meal out a little further, try serving it with some sautéed greens or a side salad. You can also add in some plant-based grounds to make it even heartier – see the recipe notes for that option + more substitutions!

Looking for more comfort-style healthy meals? You’ll also love this Baked Vegan Mac & Cheese, this Slow Cooker Tempeh Pot Roast and this One Pot Pasta with Vegetables!

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Finally, if you make this recipe please leave a comment and star-rating below! And if you decide to share it on Facebook or Instagram, be sure to tag me @FromMyBowl + #FromMyBowl, too. I love seeing your delicious recreations 🙂

One Pot Mushroom Stroganoff ★ ★ ★ ★ ★ 4.9 from 150 reviews Author: Caitlin Shoemaker

Prep Time: Prep Time: 5 minutes

Cook Time: Cook Time: 15 minutes

Total Time: Total Time: 20 minutes

Yield: Yield: 4 1 x

Category: Category: Main

Method: Method: Stovetop

Cuisine: Cuisine: American Print Recipe Pin Recipe Description This One Pot Vegan Mushroom Stroganoff is a healthy & hearty twist on a classic Stroganoff! This cozy and creamy noodle dish is sure to be a crowd-pleaser. Ingredients 1 small yellow onion, sliced and quartered

small yellow onion, sliced and quartered 10 ounces ( 280 g ) cremini mushrooms, cut in half or fourths

( ) cremini mushrooms, cut in half or fourths 8 ounces ( 225 g ) dry rotini pasta*; about 4 cups

( ) dry rotini pasta*; about 4 cups 4 cups imitation “beef-flavored” broth (or sub vegetable broth)

imitation “beef-flavored” broth (or sub vegetable broth) 2 tablespoons nutritional yeast

nutritional yeast 1/4 teaspoon freshly ground black pepper, plus more to taste

freshly ground black pepper, plus more to taste 1/3 cup ( 85 g ) cashew butter*

( ) cashew butter* 1 tablespoon lemon juice

lemon juice 1/4 – 1/2 teaspoon kosher salt (optional)

– teaspoon kosher salt (optional) 2 tablespoons parsley, chopped Instructions Sauté the Onion: add 1/4 cup (60 ml) of water to a large pot over medium heat. Add in the sliced onions and cook until translucent, about 3 to 5 minutes. You can also sauté the onions in 1 tablespoon of oil instead of water, if you wish. Cook the Pasta: add in the pasta, mushrooms, beef-flavored broth, nutritional yeast, and black pepper. Bring to a boil over high heat, then reduce the heat to medium-low and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan. Make it Creamy: turn the heat off, then stir in the cashew butter and lemon juice until everything is well incorporated. Taste the pasta and add any additional salt, if necessary. Serve: top with freshly chopped parsley and black pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week. Notes Pasta: I used a gluten-free brown rice rotini pasta, but any other variety of gluten-free or gluten-full pasta will work. Please note that shorter noodles work better than longer shapes, and bean-based pastas tend to break up more during cooking.

I used a gluten-free brown rice rotini pasta, but any other variety of gluten-free or gluten-full pasta will work. Please note that shorter noodles work better than longer shapes, and bean-based pastas tend to break up more during cooking. Cashew Butter: If you cannot find cashew butter near you, you can make your own at home or substitute it with 1/3 cup of plant-based cream cheese or sour cream. If you do either of these, only add lemon juice to taste.

If you cannot find cashew butter near you, you can make your own at home or substitute it with 1/3 cup of plant-based cream cheese or sour cream. If you do either of these, only add lemon juice to taste. Want it meatier? Add up to 16 oz of plant-based ground beef to the recipe! Sauté the grounds in the pot with the onion. Once they are cooked, add in the remaining ingredients and proceed with the recipe as written.

This one pot recipe is also a collaboration with my friends Jasmine and Chris of Sweet Simple Vegan, who made a tasty Cauliflower & Chickpea Curry!