Rich, creamy and full of flavor, this one pot vegan mushroom stroganoff is an easy 30 minute dinner for all types of eaters. It’s a cozy recipe that is sure to be a crowd pleaser!
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Are you sick of the pasta recipes yet? Because I don’t think I’ll ever be. I think Eat With Clarity is up to 20+ pasta recipes at this point, but I am 100% ok with it, so I hope you are too!
We have creamy tomato basil pasta for a cozy winter day, a light lemon pasta salad for a summer afternoon, and this vegan mushroom stroganoff to impress everyone and anyone, no matter what type of diet they follow.
This vegetarian stroganoff is made in one pot (hello, easy recipes!), ready in under 30 minutes and full of savory umami flavor that’ll have you coming back for seconds. And probably thirds.
Finely chop the onion and add to a pot with the olive oil. Saute for about 5 minutes or until the onion looks translucent.
Add in the mushrooms and minced garlic and saute until the mushrooms soften, about 5 minutes.
Add in the white wine and let simmer until the liquid is cooked off. Stir in the flour until no large clumps remain. This is going to help thicken the sauce and make it super creamy along with the cashew cream.
Add all remaining ingredients and stir to incorporate.
Bring to a boil then reduce heat to low. Cover and let simmer for 10-15 minutes or until all liquid is absorbed, stirring two times throughout the simmering to ensure everything is well incorporated.
Taste, and if the pasta is not cooked to your liking, add in another 1/2 cup of hot broth and let simmer until absorbed. Alternatively, if you want less liquid in the final sauce, whisk in an additional tbsp of flour.
Discard the bay leaf and add more salt and pepper as needed. Enjoy!
Getting the perfect consistency
There are a few important ingredients and techniques that work to make this vegan mushroom stroganoff really creamy.
One is the cashew cream. This adds a lot of richness to the sauce without the need for any heavy cream or dairy of any kind. A second ingredient is the flour. Whisking two tablespoons of flour into the mushroom mixture will help thicken the broth as it is cooking with the pasta.
The final technique is using the proper ratio of pasta to liquid. For this recipe, you need 12 ounces of uncooked pasta and 4 cups of broth. One essential tip is that you need to cook the pasta at the right temperature.
Too high and the liquid will boil off before the pasta cooks, too low and the pasta will cook before the liquid is absorbed. Keep the heat on low with the lid on (except to stir) and the pasta should be perfectly cooked after about 15 minutes.
If it still seems a bit too al dente for your liking, add in another 1/2-1 cup of WARM broth to the pot and continue to cook until the pasta is at your desired consistency.
Tips to make this perfectly
- If you have a cashew allergy, you can sub the cashew cream for coconut cream or full fat coconut milk, but this will alter the flavor slightly. Make sure it is unsweetened coconut cream and add a smidge more salt and pepper to account for the natural sweetness of the coconut. You can also use about 1/4 cup of tahini to get the same creamy feel instead!
- The exact type of pasta and shape of pasta you use can have a pretty big effect on the final consistency of this recipe. I recommend sticking with a shape similar to rotini or fusilli to keep things consistent.
- To get a traditional stroganoff flavor, I highly recommend using imitation beef broth. If you can’t find it you can either use regular vegetable broth, or use a vegetarian beef bouillon and mix with water to create your own broth before adding it to the recipe.
- Once prepared, this stroganoff will keep in the fridge for 3-5 days. To reheat, add to a pot on the stove with a few splashed of broth and heat until warm and creamy.
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One Pot Vegan Mushroom Stroganoff
- 12 ounces rotini/fusilli pasta
- 1 pound 16 ounces or 2 standard containers sliced baby bella mushrooms
- 1 large yellow onion
- 1/2 cup cashew cream
- 4 tbsp nutritional yeast
- 2 tbsp flour*
- 4 cups beef imitation broth*
- 5 large cloves garlic
- 2 tbsp olive oil or dairy free butter
- 1/2 cup dry white wine
- 2-3 tbsp low sodium soy sauce or tamari
- 1/4 tsp black pepper
- 1/4 tsp salt*
- 1 tbsp lemon juice
- 1/2 tsp dried thyme
- 2 large bay leaves
- Finely chop the onion and add to a pot with the olive oil.
- Saute for about 5 minutes or until the onion looks translucent.
- Add in the mushrooms and minced garlic and saute until the mushrooms soften, about 5 minutes.
- Add in the white wine and let simmer until the liquid is cooked off.
- Stir in the flour until no large clumps remain.
- Add all remaining ingredients and stir to incorporate.
- Bring to a boil then reduce heat to medium/low. Cover with a lid (but keep it slightly ajar) let simmer for 10-15 minutes or until all liquid is absorbed, stirring two to three times throughout the simmering. If it seems too liquidy, remove the lid and let simmer until the liquid cooks off or stir in extra flour to absorb the liquid.
- Taste, and if the pasta is not cooked to your liking, add in another 1/2 cup of hot broth and let simmer until absorbed. Alternatively, if you want less liquid in the final sauce, whisk in an additional tbsp of flour.
- Discard the bay leaves and add more salt and pepper as needed. I also often whisk in an additional 1-2 tbsp of soy sauce. Serve with red pepper flakes and chopped parsley. Enjoy!