My One Pot Vegan Mushroom Stroganoff is a healthy & hearty twist on a classic Stroganoff! This cozy and creamy noodle dish is sure to be a crowd-pleaser.

While I currently live in the always-hot city of Miami, I grew up on the East Coast and am very familiar with cold and chilly winters.

This is one of those meals that is perfect for those days when you’d like to just stay bundled up under the covers…but resort to a sweater and fluffy socks instead.

One Pot Mushroom Stroganoff Easy 20 Minute Vegan Recipe

Not only is this meal hearty, filling, and satisfying, but it’s also healthy, gluten-free, AND you only need one pot to make it!

No, not the “cook your pasta first, rinse out the pan, make your sauce, then mix everything together” kind of recipe. You *literally* just dump everything into one pot — pasta and all — let it simmer for a few minutes, and then it’s ready to serve.

One Pot Mushroom Stroganoff Easy 20 Minute Vegan Recipe

The secret to this magic is in the water-to-pasta ratio. We’re going to put just the right amount of liquid in with our pasta and veggies so our noodles will cook perfectly, but we’ll still be left with a creamy and luscious sauce. I’ve always been intrigued by those “one pan pasta” recipe floating around the internet, and am so glad that I finally decided to create one myself. Yes it saves time, but I also just think the whole concept is pretty freakin’ awesome 🙂

One Pot Mushroom Stroganoff Easy 20 Minute Vegan RecipeAn added bonus to cooking everything in one pot? So. Much. FLAVOR! Cooking the pasta in our delicious Stroganoff sauce definitely takes this to a whole other level. I’m definitely going to be cooking my pasta like this more often!

I’ve already made this recipe for three different groups of people and it was a major hit. You only need 9 simple and healthy ingredients plus 20 minutes to make this recipe, and I promise it will leave even the most plant-fearing person feeling happy, full, and satisfied.

One Pot Mushroom Stroganoff Easy 20 Minute Vegan Recipe

This one pot recipe is also a collaboration with my friends Jasmine and Chris of Sweet Simple Vegan, who made a tasty Cauliflower & Chickpea Curry!

A Few Final Thoughts:

  • I used Gluten Free Rotini noodles for this recipe, but feel free to use any noodle of your choice.
  • This meal is very hearty and comforting and can easily serve a large group of people. If you want to add a little volume to your meal, I think this would be excellent with some sautéed greens.
  • Looking for more comfort-style healthy meals? You’ll also love my Baked Vegan Mac & Cheese or my Pesto Pasta Bake!

Still not convinced on this One-Pot Magic? Watch the Recipe Video below: 

Finally, if you make this recipe and decide to share it on Facebook or Instagram, be sure to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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One Pot Mushroom Stroganoff Easy 20 Minute Vegan Recipe

One Pot Mushroom Stroganoff (Vegan)


4.9 from 119 reviews


  • Prep Time:
    5 minutes


  • Cook Time:
    15 minutes


  • Total Time:
    20 minutes
  • Yield: 4 1x


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Description

My One Pot Vegan Mushroom Stroganoff is a healthy & hearty twist on a classic Stroganoff! This cozy and creamy noodle dish is sure to be a crowd-pleaser.


Ingredients

  • 1 Small Yellow Onion
  • 10 oz Cremini or Baby Bella Mushrooms
  • 4 cups Dry Rotini Pasta (GF if necessary)
  • 4 cups Imitation Beef Flavored Veggie Broth
  • 2 tbsp Nutritional Yeast
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/3 cup Cashew Butter
  • 1 tbsp Fresh Lemon Juice
  • 1/41/2 tsp Salt (optional)
  • Fresh Chopped Parsley, to garnish

Instructions

  1. Peel your Onion, cut it in half, and then thinly slice it into half “rings.” Clean your Mushrooms using a damp paper towel or cloth, then cut in half or fourths, depending on size. You want to keep the Mushrooms relatively large, as they will shrink when cooking and are meant to imitate beef in this recipe.
  2. Pour a splash of water to a large pot over medium heat. Add in the sliced Onions and cook until translucent, about 3-5 minutes.
  3. Add in the Pasta, Mushrooms, Beef-flavored Broth, Nutritional Yeast, and Black Pepper. Bring to a boil and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan. 
  4. Turn the heat off, then stir in the Cashew Butter and Lemon Juice until everything is well incorporated. Taste the pasta and add any additional Salt, if necessary.
  5. Top with freshly chopped Parsley and Black Pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week. 

Notes

I opted to use Cashew Butter instead of cashews in this recipe for convenience. This brand is my favorite, but if you prefer to make your own, here’s an easy recipe.

I used this brand of Vegan Beef-Flavored Broth and thought it had a great flavor! If you can’t find Beef-flavored broth you can substitute Veggie Broth, but this recipe will not taste as realistic.

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One Pot Mushroom Stroganoff Easy 20 Minute Vegan Recipe

One Pot Mushroom Stroganoff Easy 20 Minute Vegan Recipe