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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 6 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Claire Cary


  • 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!


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 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 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.


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