One-Pot Vegan Mushroom Stroganoff​ (30-Minutes)

January 17, 2020

Entree

By: Jasmine Briones 

This Vegan Mushroom Stroganoff is not only delicious, but can be made in one pot and is ready in 30 minutes or less. Are we talking about the perfect meal, or what? Let’s get cookin’!

white bowl of mushroom stroganoff styled on grey background with blue towel

Who would want to make beef stroganoff when you can use mushrooms? This creamy dish is 100% free from dairy, eggs, and meat, and guess what, it tastes incredible. Let’s be honest, who doesn’t love a big bowl of pasta?

overhead image of mushroom stroganoff ingredients on grey background

If you’re new to cooking, this is the perfect recipe to embark on your culinary journey. It requires simple ingredients, one pot, and under an hour to make this vegan mushroom stroganoff. If you’re a mushroom lover, this stroganoff is an absolute must-try. While we use baby bella mushrooms for this recipe, you can use white cap mushrooms, portobello mushrooms, shiitake mushrooms, or a blend of all four, have fun with it!

overhead close up image of mushroom stroganoff with wooden spoon

Since it’s January and we know a lot of people are eating more plants, we wanted to give you an arsenal of easy vegan meals to enjoy. This one-pot, 30-minute mushroom stroganoff is an absolute lifesaver. We find ourselves enjoying this recipe time and time again.

overhead image of stroganoff in large pot with done spoon.

Love this mushroom stroganoff? Here are some more one pot recipes you’ll love:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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overhead close up image of mushroom stroganoff with wooden spoon

One-Pot Vegan Mushroom Stroganoff​ (30-Minutes)


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 5 minutes
  • Cook Time: 19 minutes
  • Total Time: 24 minutes
  • Yield: 4 large servings

Description

Learn how to make this creamy Mushroom Stroganoff with one pot and just 30 minutes of your time.


Ingredients

  • 1/2 medium yellow onion, finely 
  • 6 garlic cloves, finely minced
  • 10 oz. mushrooms sliced
  • 3 tablespoons all-purpose flour
  • 1/2 cup vegan dry white wine (we used a Sauvignon Blanc)
  • 2 teaspoons fresh thyme (stems removed)
  • 2 teaspoons tamari (or soy sauce)
  • 2 bay leaves
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon dijon mustard
  • 4 cups vegan beef broth (we used this brand)
  • 8 oz. rotini pasta
  • 1/2 cup vegan sour cream (we used Forager)
  • Salt and pepper, to taste
  • Fresh parsley, finely chopped (for garnish)

Instructions

  1. In a medium pot or pan over medium heat, add in 2 tablespoons of vegan beef broth. Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning. 
  2. Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.
  3. Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through. 
  4. Add in the vegan white wine and mix through. Cook for 1 minute.
  5. Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.
  6. Allow the mixture to simmer and cook over medium-low heat for 8-10 minutes, or  until until the noodles are cooked through. Be sure to stir a few times to ensure the noodles do not  stick to the bottom.
  7. Remove the pan from the heat and stir in the vegan sour cream. Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley, for garnish.

Notes

  • We didn’t include these in our recipe, but carrots and celery are both great additions! We suggest adding in 1 large carrot, finely chopped and 1 rib of celery, finely chopped.
  • Not all wines are vegan due to the refining process they go through. To ensure your wine is vegan, check out Barnivore
  • If you don’t want to use vegan sour cream, other options are cashew butter (see this recipe), tahini or even sunflower butter. A vegan cream cheese would probably be tasty as well!
  • We have not test this with gluten-free noodles and cannot guarantee the results. 
  • Check out this website for alcohol-free wine substitutions.
  • Category: Entree, One Pot
  • Method: Stovetop
  • Cuisine: Vegan

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Akin says:

    I used Kite Hill unsweetened Greek style almond milk yogurt instead of the sour cream as that was what was available and it worked great!

  2. Elise C Ozarowski says:

    Really should have doubled this because it’s JUST. THAT. GOOD.
    Side note vegan sour cream tastes just like the one I remember. It’s things like that that make it so easy to be vegan. Thanks!

  3. Molly says:

    What noodles did you use? They look more like egg noodles than traditional rotini, and I know my non-vegan husband would enjoy that more. Thanks!

    • These were just boxed rotini from Kroger!

    • Anna says:

      This was INCREDIBLE. It was hard not to eat it all myself. The only thing I did differently was I subbed sunflower seed sour cream and added maybe a teaspoon of Worcestershire. This is hands down one of the best recipes I’ve ever made! And the leftovers are fantastic heated up for breakfast haha

  4. Jen Johnston says:

    We made this a few nights ago and everyone loved it so much! Can’t wait to make it again!!!

  5. Lou McLaughlin says:

    My wife and I just started the vegan diet. I found this recipe and loved it. I made it with Simply Natural Red Lentil Rotini. It was fantastic. I shared some with a friend at work, who is not vegan and he also loved it. I also used a combination of white button and baby bellas and that worked great. I am looking forward to trying several recipes. Thanks for sharing!

  6. Kim says:

    I used mushroom broth and it was fantastic. I’ve made this twice and it’s now one of my favorite recipes.

  7. Laura says:

    This was excellent and super easy to put together! Will definitely make it again and again. Thank you.

  8. Tori Prewitt says:

    Just need to pop on here and let everyone know how amazing this recipe is. I’ve made it twice, once with white wine and tonight with red. Both turned out incredible…I think I may actually favor the red wine! 🙂 I used dried thyme tonight and tasted just as yummy. My husband can’t get enough of this dish. I gotta remember to double this next time!

  9. Lou says:

    Wow. This is so good. I’ve been vegan for about 2 months and I’ve made this 5 times. This is a really great recipe. If I would change one thing it would be to add more mushrooms. Other than that it’s about perfect.

  10. Alyssa says:

    This recipe is SO GOOD. I use a full box of sfoglini porcini trumpet pasta, and add a bit more of everything else as well. I can’t stop making this for people because I’m so amazed at how delicious it is, and easy!!

  11. Grace says:

    This recipe was absolutely amazing! I didn’t have any vegan sour cream at hand so I used coconut cream instead, it gave off a tiny coconut flavour but it was still amazing. I also substituted the flour for chick pea flour and it worked perfectly! 10/10 would recommend, so easy and so delicious! Thank you!!!

  12. Jean Melvin says:

    Can I substitute vegan mayonnaise instead of sour cream which I’m allergic too? Looks so delicious and I’m also a vegan now for the last 4 years.. thanks..

    • Chris Petrellese says:

      That should be a fine substitution. Since sour cream has more of a tang, we recommend tasting it first and maybe adding some lemon juice as well.

  13. Krystyna Savieo says:

    YUM!!

  14. Ashley Dotey says:

    Is there nutritional info on this recipe?

  15. Laura says:

    This looks great, what is the calories per serving

  16. Brandi says:

    Could I use coconut aminos instead of tamari?

  17. Sammi says:

    Delicious, I put tofutti sour cream in it and lil bit vegan cream cheese I had left plus a small amount cashew yoghurt I had. I used rotini and veggie penne also some Mini Xmas tree pasta too. I had no bay leaves but added thyme, parsley and Italian seasoning. I put some cooking sherry in it as well as no white wine so good, yummy def. fave now

  18. Alex-Anne says:

    Omg this was so good ! I used red wine instead of white and vegetables broth and it was still bomb. Would 100% recommend this recipe.

  19. Melissa Jackson says:

    This recipe is AMAZING!! I’m in heaven right now! I added a little extra sour cream just because I had it and I added some left over celery I had. Came out absolutely amazing!! Will definitely be making this again 🙂 Thanks for sharing this recipe!

  20. Angie says:

    Wow!! Eating this right now and it’s delicious! I used gluten free flour and pasta (cassava) and water in place of wine. Threw in some spinach at the end. Perfect comfort food. Thank you!!

  21. morgan says:

    i just made this recipe for my parents and i… and it was SO GOOD!! i totally recommend this recipe! it’s super easy to make and totally worth your time :)))

  22. Brittany W says:

    Okay I actually followed the recipe to a T, which I rarely do, and honestly this BLEW my mind. It was one of those meals that you go to taste and literally SCREAM. Or at least I did! Definitely doubling it next time! Incredible…. *round of applause*

  23. Emily Kuttenkuler says:

    I love your recipes and this one looks delicious! My question is about the vegan beef broth: it seems high in sodium to me. Is there something I can substitute for this?

    • Chris Petrellese says:

      Hey Emily,

      You could substitute the vegan beef broth with low-sodium vegetable broth if you’d like!

  24. Leslie Smith says:

    This dish was amazing! I used a GF corn based pasta and it turned out perfect. We looked forward to leftovers for 3 days!!

  25. Elise says:

    I have made this recipe probably 20 times now. I’m not one to write reviews but felt compelled to do so for this because it is SO SO GOOD! And it is EASY! I love making this to have leftovers, or to feed a small group. Stroganoff was one of my top 3 favorite meals as a kid, so I love making a satisfying vegan version 🙂 I usually add some soy crumbles or vegan chicken for protein, but is amazing on its own. Thank you for creating one of my favorite recipes!!

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