One Pot Creamy 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!

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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.

How to make this vegetarian and vegan mushroom stroganoff

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!

How to make stroganoff thick and creamy

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.

Recipe tips & tricks

• This vegetarian stroganoff calls for cashew cream. To make the cashew cream, add 1 cup of soaked cashews to a high speed blender with 1 cup of water. Process until completely smooth. That’s it!

• If you have a cashew allergy, you can sub the cashew cream for coconut cream, 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.

• 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.

You may also like…

• Roasted Garlic Mac and Cheese
• Vegan Vodka Sauce
• 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 2 votes

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 servings

Author: Claire Cary

Ingredients

 

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• 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* (see notes)
• 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 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

US Customary – Metric

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 low. Cover and let simmer for 10-15 minutes or until all liquid is absorbed, stirring two times throughout the simmering. 
• 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!

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.

To make the cashew cream, add 1/2 cup of soaked cashews to a high speed blender with 1/2 cup of water. Blend until completely smooth. If you have a cashew allergy, you can sub for coconut cream but this will change the flavor of the recipe slightly. 

Start with 1/4 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 added more salt. Taste and 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

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Keyword: mushroom stroganoff, vegan mushroom stroganoff, vegetarian stroganoff