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. It packs a delicious savory flavor and is the perfect comfort food. But who doesn’t love a big bowl of pasta?

What is Mushroom Stroganoff?

Stroganov is a famous Russian dish traditionally made with beef, butter, garlic, and onions, combined with sour cream. You serve it with pilaf rice, noodles, or even mashed potatoes. The dish we know today as stroganoff was named after a famous Russian family by a French chef working for them. Since we are making this dish vegan today, we are swapping beef for mushrooms and using dairy-free butter and vegan sour cream to bring the dish to life.

Here’s What You Need For this Vegan Mushroom Stroganoff:

Ingredients

• Garlic & Onion – For this recipe, we use a yellow onion and a whole heck of a lot of garlic (6 cloves). Not only does this add the perfect base flavor, but onions and garlic are loaded with vitamins and minerals.
• Mushrooms – What would mushroom stroganoff be without mushrooms? We use baby bella mushrooms for this vegan mushroom stroganoff, but you can other mushrooms like shiitake or white cap, portabello, or a mixture of all of them. 
• Flour – This will act as a thickener in our mushroom stroganoff. We like to use Bob’s Red Mill organic all-purpose flour, but if you want a gluten-free alternative, you can use corn starch or tapioca flour. 
• Wine – A dry white wine is ideal for this recipe. We like to use a Sauvignon Blanc, but other dry white wine options to consider are Chardonnay and Pinot Grigio. If you aren’t sure if the wine you want to use is vegan, you can use the website Barnivore.com to check. 
• Herbs – We are using fresh thyme with the stems removed in this recipe. We also garnish the dish with some fresh parsley. If you want to substitute the fresh thyme for dried, you’ll want to use one teaspoon of dried thyme for every tablespoon of fresh, but fresh herbs are always best. This recipe also requires two bay leaves. Bay leaves infuse an almost minty flavor into broths helping a decadent dish like this mushroom stroganoff not be so heavy. 
• Tamari – If you aren’t familiar with tamari, it’s a Japanese fermented soy sauce typically gluten-free. If you don’t mind your stroganoff being gluten-free, you can also you soy sauce instead. Tamari or soy sauce will both add saltiness and umami to the recipe. 
• Nutritional Yeast – Nooch is a deactivated form of brewers or bakers yeast loaded with nutrition. Nutritional yeast has vitamins and minerals and is an excellent source of vitamin B12. It has a good amount of protein too. Nutritional yeast adds a nutty and cheesy flavor to this recipe and helps give it that extra oomph. 
• Pasta – Normally, this dish uses egg noodles, but we are using rotini wheat pasta to make this vegan. You can also use gluten-free pasta if you’d like, but the texture may not be similar.
• Broth – We use a vegan beef broth to make this recipe, which provides a rich and delicious flavor. If you don’t have or can’t find vegan beef broth, you can also use vegetable broth. If you want to make this recipe even more decadent, you can use vegan butter or olive oil for sautéing your onions and garlic. 
• Mustard – In this recipe, Dijon mustard is used because it has a tangy, sharp flavor with spice. It complements the other ingredients quite nicely. 
• Sour Cream – Sour cream is a must-add ingredient in any stroganoff. Thankfully there are quite a few tasty dairy-free sour cream options. We like to use either Tofutti or Follow Your Heart. 
• Salt & Pepper – Just a touch more spice to round out the vegan mushroom stroganoff. 

Other Equipmnet

• Large pot or pan
• Wooden spoon or spatula 

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 recipe. If you’re a mushroom lover, this stroganoff is an absolute must-try.

Since it’s January and we know many people are eating more plants, we wanted to give you an arsenal of easy vegan meals to enjoy. This one-pot, 30-minute vegan mushroom stroganoff is an absolute lifesaver. It’s nut-free and can easily be made gluten-free too. We find ourselves enjoying this recipe time and time again.

Love this recpie? 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 17 reviews

• Author: Jasmine @ Sweet Simple Vegan
• 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.

• Prep Time: 5 minutes
• Cook Time: 19 minutes
• Category: Entree, One Pot
• Method: Stovetop
• Cuisine: Vegan

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