This one pot vegan mushroom stroganoff could not be easier to make and is so full of flavour making it the perfect winter comfort food. Everything comes together and cooks in just one pot making cooking and clean up so simple. Plus this variation on a family favourite is also dairy-free and vegan with a gluten free option.
Well it’s officially winter. While here in Brisbane we are lucky enough to still enjoy sunny and warm days in winter, in the mornings and evenings the temperatures are dropping leaving me looking towards all the super comforting dinners to keep me feeling cozy.
There is nothing more cozy and comforting than a big bowl of rich and warm pasta. Beef stroganoff is a family favourite comfort food, from its Russion origins through to the dinner tables of families around the world. It’s a classic that many people grew up eating and becomes a little nostalgic, evoking memories of those big family dinners.
But today, I’m going a little rouge with this classic and taking all those rich, warming flavours and making it vegan. But let me tell you, this is still the hearty bowl of strog you’re looking for, it’s just meat-free.
Ingredients for this one pot stroganoff
For this dish, we need to start with a few key ingredients.
- Onion + garlic – This forms the base of the dish and begins the flavour journey.
- Mushrooms – I’m using swiss browns for that super earthy flavour, but really any mushrooms such as white button mushrooms or portobello would work.
- Paprika, dijon and soy sauce – these ingredients are giving us all those classic stroganoff flavours and really making this dish super flavourful.
- Stock – for that classic, hearty flavour, if you can get vegan beef stock use it. I use the Massel brand which is easily available in supermarkets but you can just use a good quality vegetable stock instead. The quality of your stock is important as this is what your pasta cooks in giving it the bulk of the flavour.
- Pasta – I like to use a smaller type pasta such as spirals for this as they cook best in the one pot.
- Coconut cream – this is optional but gives that classic creamy finish to the dish.
How to make vegan stroganoff
You’re going to want to start by prepping all of your ingredients first. Chop up your onions, garlic and mushrooms and gather the rest of your ingredients so you have them ready to add when the time comes.
Heat a heavy based pot on the stove with your olive oil and start sauteing your onions until translucent, scraping the bottom of the pan with a wooden spoon to make sure nothing is sticking. Add the garlic, then the mushrooms.
It’s a lot of mushrooms, but I guarantee you they will cook down a lot! Gently stir them occasionally as they start to soften and cook down. Eventually they will be about a ¼ of their original size and will have released a lot of liquid. We want to continue cooking the mushrooms until most of that liquid has cooked out.
Once the mushrooms have cooked, add in your paprika, dijon mustard, soy sauce and stock and mix to combine. Finally add the pasta and let it come to a boil. Simmer uncovered for about 10 minutes, depending on the pasta you’re using, until it’s cooked through.
Finally, turn off the heat and add your splash of coconut cream if using and season with salt, pepper and chopped parsley.
Recipe FAQs
Yes! This recipe is perfect to cook in advance as it will remain warm on the stove covered for an hour or two. You can also reheat it on the stove the following day just fine. If you want to do this, I would recommend undercooking the pasta when making it in advance so the pasta doesn’t get too soft when reheating.
Can I freeze this recipe?
Yes, this dish freezes well and can be kept for up to 3 months.
Can I meal prep this recipe?
This recipe is so good for meal prep. It keeps well in the fridge for up to 4 days in an airtight container. Simply reheat on the stove or in the microwave. The extra liquid in the dish makes this process really easy and locks in all the flavour.
If you’re looking for comfort food to keep you warm this winter but are also wanting something a little lighter, this is the recipe for you. The mushrooms and the pasta together make this dish super hearty and filling – I promise you won’t even miss the meat!
And while this recipe is perfect for vegetarians, vegans and those dairy-free as written, it’s also simple to make gluten free as we don’t use flour in this recipe unlike most other recipes I found. So simply swap the pasta for your favourite gluten free variety and you’ll have a recipe that’s sure to please everyone.
This one pot vegan mushroom stroganoff honestly could not be easier to make and is so full of flavour making it the perfect winter comfort food. Plus one pot cooking makes cooking and clean up so simple.
More easy vegetarian pasta recipes
20 Minute Bow Tie Pasta
Creamy Pumpkin Rigatoni
Kale and Walnut Pesto Pasta
Mushroom Tagliatelle with Olive Oil and Garlic
Vegan Mac and Cheese
Please share any creations on Instagram using the tag #eightforestlane as we would love to see what you’re making!
One Pot Vegan Mushroom Stroganoff
Ingredients
- 2 tablespoons olive oil
- 1 onion
- 4 cloves garlic
- 500 grams swiss brown mushrooms
- 1 teaspoon paprika
- 2 teaspoons dijon mustard
- 1 tablespoon light soy sauce
- 4 cups vegan beef-style or vegetable stock
- 250 grams spiral pasta
- Salt and pepper to taste
- Splash of coconut cream optional
- Fresh parsley to serve
Instructions
- Start by preparing the vegetables. Finely dice the onion and garlic and slice the mushrooms.
- In a large, heavy based pot, heat the olive oil on medium-high and add in the onion. Use a wooden spoon to saute the onion so it doesn’t stick to the bottom until soft and translucent. Turn the heat down if it’s starting to brown. Add the garlic and mix through until fragrant before adding in the mushrooms.
- The mushrooms will most likely fill your pot, but don’t worry, they’ll cook down. Gently stir the mushrooms, moving the ones on the bottom to the top until they start to soften and cook down. They’ll reduce by at least a quarter of their original size and release a lot of liquid. Continue cooking the mushrooms for about 10 minutes or until most of that liquid has cooked out.
- Add in the paprika, mustard, soy sauce and stock and mix through to combine before adding in the pasta. Turn the heat up slightly and let the pasta come to a boil and cook according to packet instructions (usually about 10 minutes).
- Turn off the heat and add a splash of coconut milk if using, season with salt and pepper and top with chopped fresh parsley to serve. Serve immediately, or cover to keep warm until ready to eat.
Notes
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