Easy Vegan Mushroom Stroganoff - One Pot Recipe (2024)

Published: Mar 7, 2021 by Richa 51 Comments

Jump to Recipe Print Recipe

This Vegan Mushroom Stroganoff recipe is packed with earthy flavor and umami from mushrooms and so creamy you won’t believe it’s dairy-free. Paired with pasta and sprinkled with parsley it’s the ultimate vegan comfort food. And it’s all made in just 1 Skillet!

Lovers of creamy mushroom sauces, you gotta try this vegan mushroom stroganoff recipe – it is so good. It has all that lovely earthy mushroom flavor you can dream of and is finished off with that signature Stroganoff tang from some homemade vegan cashew sour cream and a touch of white wine.

The smell of brown mushrooms cooking with garlic and fresh herbs, is one of my favorite scents ever! Plus, this recipe is EASY! The most difficult part of the recipe is slicing mushrooms and chopping some garlic and onions. If you wanted to make this even easier you can purchase pre-sliced mushrooms .

MORE VEGAN PASTA RECIPES FROM THE BLOG:

Creamy Vegan Cajun Pasta
Spinach Artichoke Pasta Bake
Vegan Mushroom Fettucine Alfredo
Cajun Cauliflower Pasta
Vegan Lemon Asparagus Pasta
Roasted Red Bell Pepper Chickpea Pasta
Cauliflower Parmesan Pasta Bake
Vegan Sundried Tomato Pasta

Recipe Card

Save This Recipe in Your Inbox

Share your email and we will send this recipe! Plus, enjoy all the new recipes as they post!

By submitting this form, you consent to receive emails from Vegan Richa.

Print Recipe

5 from 25 votes

Mushroom Stroganoff

This Vegan Mushroom Stroganoff recipe is packed with earthy flavor and umami from mushrooms and so creamy you won’t believe it’s dairy-free. Made in just 1 skillet! Paired with pasta or mashed potatoes, it’s the ultimate vegan comfort food.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Russian

Keyword: dairyfree stroganoff, Vegan stroganoff recipe

Servings: 4

Calories: 254kcal

Author: Vegan Richa

Ingredients

2 tsp oil
1/2 medium onion finely chopped, about 3/4 cup
4 garlic cloves finely chopped
10-12 oz (283.5 g) mushrooms white, cremini or combination, thinly sliced
1/4 tsp salt or to taste
1 tbsp soy sauce or tamari for gluten-free
1 tbsp vegan Worcestershire sauce
1 tsp dijon mustard
1/2 tsp dried thyme
1/4 cup (60 ml) white wine or use vegetable broth
2.5 cups (600 ml) mushroom stock or vegetable broth.
2.5 cups (150 g) dried pasta such as fusilli or farfalle
1/4 cup (60 g) cashew cream which is 1/4 cup cashews blended with 1/4 cup water
fresh black pepper pepper flakes, vegan parm, and dill for serving.

Instructions

Heat a skillet over medium heat, add oil, and add in the onion, garlic, and mushrooms, and half of the salt and mix in.
Cook until the mushrooms are golden brown on most of the edges, about 9-12 minutes. Stir occasionally in between
Once the mushrooms are golden brown, remove half of the mushrooms to use as a garnish later.
Add in the sauces, herbs, stock, and mix in, and add in the rest of the salt, pasta, and mix in. If the stock doesn't cover the pasta, add in 1/4 cup more stock.
Cover the skillet and cook for 19-21 minutes, or until the stock is absorbed by the pasta, and the pasta is well cooked.
Stir the pasta once in between, so that any of the pasta that is on the top also gets cooked evenly.
Add in the cashew cream, and mix in. Cook for a minute or two to thicken, taste and adjust salt and flavor.
Then serve the pasta in bowls, topped with the reserved mushrooms, top with pepper flakes, vegan parm, and dill or parsley, and serve. The pasta will keep in the fridge for up to 4 days.
To make without Pasta: blend 1/3 cup cashews with 1 cup stock 2 tsp flour or cornstarch. Add the well blended mix to the skillet at step 4, bring to a boil and cook for 2-3 more mins minutes to thicken then use.

Video

Notes

Cashew cream substitute: you can use cashew butter, or vegan sour cream, or blended up silken tofu. Or, if you want to use a store-bought vegan sour cream then you can.
Prepare the vegan cashew sour cream before you start with the recipe so that you have that all ready to go. If your blender is not exactly high-speed you may also need to soak your cashews beforehand, so just bear that in mind.
To make without Pasta: blend 1/3 cup cashews with 1 cup stock 2 tsp flour or cornstarch. Add the well blended mix to the skillet at step 4, bring to a boil and cook for 2-3 more mins minutes to thicken then use.
For gluten-free, use tamari instead of soy sauce and gluten-free pasta.

Nutrition

Nutrition Facts

Mushroom Stroganoff

Amount Per Serving

Calories 254Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 621mg27%

Potassium 452mg13%

Carbohydrates 39g13%

Fiber 3g13%

Sugar 5g6%

Protein 9g18%

Vitamin A 323IU6%

Vitamin C 5mg6%

Calcium 31mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

Ingredients for Vegan Mushroom Stroganoff:

chopped onion and garlic – a must for all mushrooms sauces. If you don’t like garlic, skip it or use 1 -2 tsp of garlic powder instead of fresh
mushrooms – I find Cremini mushrooms are great for this recipe – they are sometimes sold as baby bella or, portobellini mushrooms or simply brown button mushrooms. White button mushrooms would also work fine for this
to up the umami, we add some soy sauce, vegan Worcestershire sauce and dijon mustard
dried thyme is a great herbs to add to creamy mushroom dishes
to get the signature tang of stroganoff, we add some white wine but you can also use vegetable broth and add in some lemon juice
to intensify this sauce, I like adding mushroom stock, but you can also use vegetable broth.
use Farfalle or fusilli or other pasta
Cashews make this sauce creamy and should be soaked for at least an hour. Alternatively, do a quick soak by boiling them in hot water for 5 minutes
lemon juice brightens up the flavor of the creamy sauce and makes it feel light

Tips:

If you don’t want to use cashew cream, you can use cashew butter, or vegan sour cream, or blended up silken tofu. Or, if you want to use a store-bought vegan sour creamthen you can.
Prepare the vegan cashew sour cream before you start with the recipe so that you have that all ready to go. If your blender is not exactly high-speed you may also need to soak your cashews beforehand, so just bear that in mind.
I really recommend you use mushroom stock for this recipe. You can buy it, or make your own.
If you want, you can also add in some leeks.
For gluten-free, use tamari instead of soy sauce and gluten-free pasta.

How to make Vegan Mushroom Stroganoff

Heat a skillet over medium heat, add oil, and add in the onion, garlic, and mushrooms, and half of the salt and mix in.

Cook until the mushrooms are golden brown on most of the edges, about 9-12 minutes. Stir occasionally in between
Once the mushrooms are golden brown, remove half of the mushrooms to use as a garnish later.

Add in the sauces, herbs, stock, and mix in, and add in the rest of the salt, pasta, and mix in. If the stock doesn’t cover the pasta, add in 1/4 cup more stock.

Cover and cook for 19-21 minutes, or until the stock is absorbed by the pasta, and the pasta is well cooked. Stir the pasta once in between, so that any of the pasta that is on the top also gets cooked evenly.

Add in the cashew cream, and mix in. Cook for a minute or two to thicken, taste and adjust salt and flavor.

Then serve the pasta in bowls, topped with the reserved mushrooms, top with pepper flakes, vegan parm, and dill or parsley, and serve. The pasta will keep in the fridge for up to 4 days.

Sharing is caring!

Share on PinterestShare on FacebookShare on WhatsAppShare on X (Twitter)Share on Email

« Vegan Vegetable Curry Casserole

Everything Bagel Crackers – 4 Ingredients only »

Reader Interactions

Comments

Leave a Comment and Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Liz
March 14, 2024 at 10:57 am

This is amazing.
I also added green peas and nutritional yeast, and used a chickpea pasta. Sooo tasty. I will definitely be adding this recipe to the rotation
Reply
- Vegan Richa Support
  March 14, 2024 at 2:18 pm
  Awesome!
  Reply
Lisa
January 12, 2024 at 5:29 pm

Can’t wait to try this one again and I am happy to have so many suggestions from other reviews too.
Reply
- Vegan Richa Support
  January 13, 2024 at 9:08 am
  Yay!
  Reply
christy
December 01, 2023 at 11:40 am

Loved this & so did my hubby….wish I had doubled it for leftovers today, but I’ll know better next time. Subbed the white wine for dry sherry. Delish!
Reply
Linda
November 29, 2022 at 5:25 pm
How can I incorporate soy curls to this?
Reply
- Vegan Richa Support
  November 30, 2022 at 4:59 pm
  Soy curls can be added when you add the pasta, sauces, stock and spices to the pot. Then cover and cook per the recipe. Enjoy!
  Reply
Linnea J Priest
November 07, 2022 at 6:53 pm

Have made this many times. A favorite with my kids. Easy, too.
Reply
- Vegan Richa Support
  November 09, 2022 at 11:29 pm
  Thank you!
  Reply
Andrea
July 16, 2022 at 11:41 am

Absolutely wonderful recipe…Not too many steps, and makes enough for a party to be proud of. I added some umami powder for a little extra boost, and it worked great. Will definitely make this again. I have all 3 of your books and love them!
Reply
- Vegan Richa Support
  July 18, 2022 at 6:20 pm
  wow! all 3 , thanks so much Andrea
  Reply
Nicola
January 17, 2022 at 4:27 pm

This made a great family-friendly meal! Used silken tofu because of a cashew allergy and it worked perfectly.
Reply
- Vegan Richa Support
  January 21, 2022 at 8:29 am
  sounds delicious
  Reply
Christina
January 02, 2022 at 3:30 pm

This is phenomenal! We can’t wait to make it again. Thanks for another great recipe!
Reply
- Vegan Richa Support
  January 03, 2022 at 11:40 am
  thanks for popping in
  Reply
Lisa
December 12, 2021 at 5:47 pm

The flavors are yummy and I ended up adding corn starch at the end to get it to thicken up because I was afraid the pasta would overcook by boiling the sauce to an ideal consistency. I’d make it again but definitely sans pasta next time. Thanks!
Reply
See Also
Vegan Chocolate Cupcakes Recipe (aka Wacky WW II Cake)
- Vegan Richa Support
  December 13, 2021 at 2:33 pm
  Interesting
  Reply
Kelsey
November 11, 2021 at 8:59 am

Holy cow. I mean, whoa. This was SO.GOOD. I’m so so thankful we have a tiny bit of leftovers, I”m heading to the fridge now. My husband and I could stop eating it even though we were full. Our mushroom eating kids loved it too. That should definitely be on your blog’s top 10 list if you have a list like that ;). I’m seriously bringing this recipe to local restaurants to see if they’ll add it to their menu since no one around here is plant based and I would DEFINITELY pay for that. THANK YOU
Reply
- Vegan Richa Support
  November 11, 2021 at 1:26 pm
  wow!!!! haha
  Reply
Linnea J Priest
November 07, 2021 at 3:39 pm

I have made this many times and usually double the recipe because it is so good and is a big hit with my family. I discovered PB2 cashew powder, which means an expensive blender is not necessary to get a creamy sauce.
Reply
- Vegan Richa Support
  November 08, 2021 at 11:32 am
  I’ve tried that before!
  Reply
Jessi Bustamante
October 18, 2021 at 7:02 pm

Really enjoyed this! I missed the note about soaking the cashews if your blender isn’t high speed, but other than that this went off without a hitch. The white wine was super tasty!
Reply
- Vegan Richa Support
  October 19, 2021 at 10:33 am
  Thanks Jessi!
  Reply
Amy S
June 02, 2021 at 3:45 pm

Absolutely delicious! And love that it’s one pot! I used crimeni mushrooms and they worked amazing. I used store bought sour cream since I had the perfect amount left but next time will try the cashew cream. Can’t wait!
Reply
- Richa
  June 02, 2021 at 8:49 pm
  ❤️❤️
  Reply
NaturalLifestyleGal
May 31, 2021 at 8:24 pm

I screwed up the order of ingredients but my meat eating husband said it was really good. This is a keeper! Ty! I did add a dash of cayenne, I like heat. Looking forward to lunch leftovers tomorrow! Thank you for an awesome recipe!
Reply
- Vegan Richa Support
  June 01, 2021 at 2:40 pm
  yay!! I would freeze it before baking again at Step 5. (finish Step 4 and then freeze tightly wrapped..)
  Reply
Liz Abbott
May 02, 2021 at 12:37 am
So delicious!! Added capsic*ms and courgettes, great recipe thanks 😊
Reply
- Vegan Richa Support
  May 04, 2021 at 9:29 am
  yay
  Reply
Lani
April 27, 2021 at 5:45 pm

Since I don’t eat pasta, I put it over a baked potato and my husband did it over rice..So so very delicious..My only problem is that it didn’t thicken up as much as I thought it should (I used the notes re the gravy if one wasn’t using pasta)so I took some gravy and mixed it with 2 more T of cornstarch but still no results..What was I doing wrong?
Reply
Linnea J Priest
March 24, 2021 at 4:24 pm

delicious.
Reply
Laurie ho*r
March 17, 2021 at 9:46 am

This is a DELICIOUS recipe and I added several cups of chopped greens to the dish to bulk up the veggies a bit. So yummy and will go into my regular rotation of dishes!! Thanks!!
Reply
- Vegan Richa Support
  March 17, 2021 at 3:47 pm
  yay
  Reply
Chris
March 15, 2021 at 8:00 pm

Made this dish tonight. Was incredible! Thanks for all your awesome recipes Richa.
Love following you!
Thanks,
Chris-
Reply
Jackie
March 10, 2021 at 3:18 pm

I made this tonight and it is delicious! Thank you for another great recipe!
Reply
Kristen
March 10, 2021 at 3:12 pm

Made this last night for dinner. Delicious and easy.
Reply
- Vegan Richa Support
  March 11, 2021 at 1:59 pm
  Awesome
  Reply
sharon Hemmings
March 10, 2021 at 2:01 am

Hi, I only came across this recipe yesterday and prepared it last night WOW WOW WOW!
We loved it, so creamy, I will be trying many more of your recipes over the next few weeks 🙂
We are an ethical vegan online store https://mettalife.co.uk/ so always looking for inspiration – a really fab site!
Reply
Tracey
March 07, 2021 at 6:38 pm
Made this tonight! Followed the directions exactly and it’s delicious! It’s not really one pot since you need the blender, but I think it would be just as good with oat milk added instead of the cashew cream…then it would be one pot! So easy and so flavorful! I will be making this again for sure!
Reply
- Richa
  March 07, 2021 at 7:19 pm
  🙂 I use cashew cream often and forget that it needs another appliance 🙂
  Reply
GiGi
March 07, 2021 at 2:13 pm

Fabulous!!!i It was my Sunday dinner. Perfect balance of flavors. Had fresh thyme. Also, to simplify, I cooked the pasta separately, added less stock to the mushrooms. Worked for me. Will make often again. May add a vegetable next time, like zucchini. This is company food!
Reply
Sara E Suseyi
March 07, 2021 at 12:17 pm
I’m really trying to cut back on pasta, but would love to try this recipe. If I were to use zoodles, how do you recommend I adjust the liquids?
Reply
- Richa
  March 07, 2021 at 3:13 pm
  See the notes section. I added note to make without pasta. You can adjust the sauce to preference when simmering
  Reply
  - Sara E Suseyi
    March 07, 2021 at 3:23 pm
    Oh goodness…I must have missed it. I swear I did look. Thanks for your kind reply. Looking forward to making this 🙂
    Reply
Avni Levy
March 07, 2021 at 11:08 am
This looks amazing! Can this be done in the Instant Pot, and with frozen sliced mushrooms?
Reply
- Richa
  March 07, 2021 at 3:16 pm
  Yes. But use fresh mushrooms. Pressure cook half time as mentioned on pasta package plus 1 min. Then quick release after 5 mins
  Reply
  - Avni
    March 07, 2021 at 10:29 pm
    
    Came out great! I didn’t have white wine so I used some white wine vinegar and brown sugar. Thanks for the IP recipe! The mushrooms didn’t get too brown when I sauteed in the IP (might be the variety I was using) and I set the timer for 7 min + did quick release after 5 minutes– it cooked the pasta perfectly. I’ll definitely be making this again.
    Reply
Catherine Sultana
March 07, 2021 at 7:04 am
At what point would you freeze this (before adding pasta OR after pasta is cooked through?)
Thanks for posting this — I currently have about 1 pound of mushrooms waiting in fridge!
Reply
- Richa
  March 07, 2021 at 3:19 pm
  See the notes for making just the sauce without the pasta. And freezer. Make the pasta Separately and mix in the sauce. You can add an additional broth if the sauce has thickened too much
  Reply
Pat
March 07, 2021 at 6:01 am
This looks delicious and simple enough. I was wondering if egg noodles could be substituted for the pasta (only because that is what I have on hand,). Since the pasta takes longer to cook than egg noodles, will the sauce not have enough time to come together having been cooked for a shorter time? I think the egg noodles cook in 6 minutes.
Thanks
Reply
Tamar
March 07, 2021 at 5:39 am
Looks amazing,I love the one-pot idea!
Reply

Easy Vegan Mushroom Stroganoff - One Pot Recipe (2024)

FAQs

What is the best substitute for sour cream in stroganoff? ›

Greek yogurt, cream cheese, or heavy cream all work with this recipe as well. If you want to omit the sour cream to make it vegan or because you have dietary restrictions, you can substitute the milk in this recipe for your favorite dairy-free alternative like coconut milk or almond milk.

Tell Me More ›

What to serve with stroganoff? ›

Serving over egg noodles is how Ukrainians remember it, but it can also pair wonderfully with other types of pasta, rice, or mashed potatoes. Beef Stroganoff's ingredients are more varied than the standard ones, such as beef, onions, and creamy mushroom soup.

Why do Brazilians love stroganoff? ›

Russian immigrants made their way to Brazil around the 1920s after the revolution, with much of the population descending from Volga Germans who were booted out of the Soviet Union. In an unfamiliar country, stroganoff no doubt cemented itself as comfort food.

What does stroganoff mean in Russian? ›

Even so, the respected cooking encyclopedia Larousse Gastronomique (without Brazilian edition) considers that the name can be derived from the verb strogat, which, in Russian, means something like "cut into pieces".

See Details ›

What can I use in stroganoff instead of sour cream? ›

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

Know More ›

Does stroganoff contain paprika? ›

Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée.

Learn More ›

What is a good substitute for egg noodles in beef stroganoff? ›

Almost any pantry staple grain or pasta is a good swap. Even pasta such as macaroni or bowtie works well since the beef stroganoff is similar to a ragu sauce or a cream-based sauce.

Get More Info Here ›

What do I use if I don't have sour cream? ›

Mayo is a great sour cream substitute. It can be used as a 1:1 replacement in both baking and dips. You'll lose some of that tang that sour cream offers, but it still does a great job at adding moisture to baked goods. Plus, it's relatively the same texture as sour cream, which makes it a great sub in dips and sauce.