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’!

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?

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!

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.

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

• One-Pot Vegan Hamburger Helper
• Creamy One-Pot Taco Pasta
• One-Pot Vegan Mac and Cheese
• Easy Vegetable Stir Fry (Gluten-Free Option)
• Easy Italian Seasoned Tempeh (6-Ingredients + Gluten-free)
• 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce
• Easy Vegan Eggplant Rollatini (Gluten-Free with Oil-Free Option)

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!

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

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★★★★★

5 from 13 reviews

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

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Description

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

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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)

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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

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