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    Home » Pasta & Noodles » Creamy Vegan Mushroom Stroganoff

    Creamy Vegan Mushroom Stroganoff

    November 11, 2020 / by Claire Cary / 12 Comments

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    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!

    Two bowls with mushroom pasta and chives on top.

    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+ vegan 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.

    This recipe uses my homemade cashew cream instead of coconut milk to get a rich and creamy flavor without any coconut taste lingering through. It’s easy to make and a total crowd pleaser.

    Vegan mushroom stroganoff in a bowl with a fork on the side.

    Instructions

    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.

    Showing how to make the recipe with three process shots.

    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 ½ 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!

    large white pot showing the final stroganoff after it has been cooked.

    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 ½-1 cup of WARM broth to the pot and continue to cook until the pasta is at your desired consistency.

    Side angle of the final vegetarian mushroom stroganoff with rotini pasta.

    FAQ’s

    Is there a substitute for cashew cream? 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 ¼ cup of tahini to get the same creamy feel instead!

    What pasta shape is best? 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.

    What kind of broth is best? 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.

    Does it keep? 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. While I haven’t tried it, I do think you can freeze this recipe! Just let it cool completely, add it to a freezer safe container and freeze for up to 2 months. Let it defrost before reheating. If you use gluten free pasta, it might fall apart more easily upon reheating, but the flavor will be the same!

    Vegan mushroom stroganoff in small bowls with parsley on top.

    Other pasta recipes to try!

    • Roasted Garlic Mac and Cheese
    • Vegan Vodka Sauce
    • One Pot Tomato Pasta
    • Creamy Pumpkin Pasta

    Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!

    One Pot Vegan Mushroom Stroganoff

    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!
    5 from 7 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric
    • 12 ounces rotini/fusilli pasta
    • 1 pound 16 ounces or 2 standard containers sliced baby bella mushrooms
    • 1 large yellow onion
    • ½ cup cashew cream (click for recipe)
    • 4 tbsp nutritional yeast
    • 2 tbsp flour*
    • 4 cups beef imitation broth*
    • 5 large cloves garlic
    • 2 tbsp olive oil or dairy free butter
    • ½ cup dry white wine
    • 2-3 tbsp low sodium soy sauce or tamari
    • ¼ tsp black pepper
    • ¼ tsp salt*
    • 1 tbsp lemon juice
    • ½ tsp dried thyme
    • 2 large bay leaves

    Instructions

    • 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 ½ 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!

    Notes

    You can use any kind of flour for this recipe, I used brown rice flour, but white rice flour or all purpose flour works well too.
    Find the cashew cream recipe here. 
    Start with ¼ tsp salt and add more as needed. How much you need will depend on the exact broth you use. The one I had was low sodium so I ended up adding more salt. Taste at the end and adjust as needed.
    I used pinot grigio for this recipe, but any dry white wine will work. 
    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.

    Nutrition

    Serving: 1/5 of the recipe | Calories: 433kcal | Carbohydrates: 59.1g | Protein: 17.6g | Fat: 12.1g | Fiber: 4.5g | Sugar: 5.5g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: mushroom stroganoff, vegan mushroom stroganoff, vegetarian stroganoff

    Reader Interactions

    Comments

    1. Eva

      September 17, 2020 at 9:23 pm

      5 stars
      I am blown away. This recipe was so amazingly good! It came out perfect and was so incredibly satisfying. Really the best dish I’ve had in months. Thank you!

      Reply
      • Claire Cary

        September 17, 2020 at 10:09 pm

        What a compliment! Thank you Eva, I’m so happy you enjoyed it!

        Reply
    2. Alia

      July 06, 2020 at 8:24 pm

      Hi! The 4 cups of broth ended up being far too much! Do you know where we went wrong? It’s very soupy

      Reply
      • Claire Cary

        July 06, 2020 at 9:35 pm

        What kind of pasta did you use and was it 12 ounces uncooked? It’s possible that the heat was too low so the noodles cooked before the liquid could get absorb/cook off. If you try it again, I’d keep the heat on media/low or try cooking it with the lid off. It shouldn’t be soupy, sorry it turned out that way!

        Reply
    3. Kelly

      July 03, 2020 at 7:48 pm

      5 stars
      Easy to make and so delicious! Thanks so much for this scrumptious recipe. This is the first I’ve made since I found you. I will definitely come back to make more.

      Reply
      • Claire Cary

        July 03, 2020 at 7:55 pm

        Thank you Kelly! So happy you have you here 🙂

        Reply
    4. Amy

      July 03, 2020 at 3:17 am

      5 stars
      Make this if you’re looking for quick, creamy comfort food – so yummy. Kid approved too! I didn’t have quite enough mushrooms so added some chopped veggie sausages. So creamy and a delicious texture! Great that it all cooks in one pot. A little salty though (might’ve been my stock) – don’t add extra salt

      Reply
      • Claire Cary

        July 03, 2020 at 7:40 am

        yum! Sounds so good with the sausages. So happy you enjoyed!

        Reply
    5. Dana

      April 17, 2020 at 4:07 pm

      5 stars
      I made this recipe and it was so easy to make and tasted delicious!!!! My husband never brings a lunch and he even packed it for lunch the next day!!! Will definitely be making this one again!

      Reply
      • Claire Cary

        April 17, 2020 at 4:37 pm

        Yay!! So happy you both enjoyed it 🙂

        Reply
    6. Sarah

      April 06, 2020 at 4:58 pm

      5 stars
      I tried this recipe and it was delicious 😋. My sister is in town so I wanted to make something special and it was a good choice! I would love to know what kind of pasta was used the name of the brand too. I used a rotini but would love to make it again with the same pasta you used.

      Reply
      • Claire Cary

        April 06, 2020 at 6:13 pm

        Thank you Sarah! So happy you enjoyed it. I just used regular Barilla rotini for this recipe!

        Reply

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