This one pot vegan mushroom stroganoff takes just 30 minutes 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.
I love all things cosy comfort food and today we’re taking an absolute classic and household favourite recipe and making it vegan! That’s right, we’re talking about a mushroom stroganoff.
Usually made with beef in a creamy sour-cream based sauce, stroganoff is a family favourite comfort food, from its Russian 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.
Instead of the beef, this vegan version uses mushrooms (and no sour-cream) yet still manages to be rich, hearty and creamy with a deep and earthy savoury flavour that soaks into the pasta as it all cooks together in one pot. That’s right, clean up is a breeze for this dinner!
This vegan mushroom stroganoff is a wholesome weeknight dinner, and will be a 30 minute meal that the whole family will enjoy time and time again when you need something cosy, filling and low-effort.
Key Ingredients
To make this meat-free mushroom stroganoff, we need a few simple yet healthy and hearty plant-based ingredients.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- 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 and I think they work the best for this recipe, 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 umami flavours that we expect from a stroganoff and really make 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 plus the sauce get’s caught in all the little grooves. This recipe also works with gluten-free or a high protein legume based pasta to increase the protein per serve.
- Coconut cream – gives that classic creamy finish to the dish.
- Corn flour – this is optional, but if you find your sauce just a little too soupy still once your pasta has cooked all the way through, add a tablespoon of corn flour or corn starch mixed with a little water just to thicken things up.
Equipment and Tools
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Cast Iron Dutch Oven – there are so many different brands (and colours!) of these types of pots but investing in one that matches your budget is going to be such as asset to your kitchen! I use mine at least once or twice a week.
Step-By-Step Instructions
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 sautéing 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.
If there is still too much liquid after cooking the pasta (this will depend on the specific pasta you’re using), you can thicken it by adding a corn flour slurry and mixing through for a few minutes until the sauce has thickened.
Finally, turn off the heat and add a splash of coconut cream and season with salt, pepper and chopped parsley.
I usually just serve this on it’s own, however a side of crusty bread would not be unwelcome on the table.
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 do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More easy vegan pasta recipes
Vegan Vodka Pasta
Creamy Pumpkin Rigatoni
Kale and Walnut Pesto Pasta
Vegan Mac and Cheese
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
- 1 tablespoon corn flour mixed with 2 tablespoons water, optional
- Splash of coconut cream optional
- Salt and pepper to taste
- 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).
- If there is still too much liquid after cooking the pasta (this will depend on the specific pasta you're using), you can thicken it by adding the cornflour and mixing through for a few minutes until the sauce has thickened.
- 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
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This post was originally published on the 22nd June 2021 and has been republished to include better instructions, more helpful information and new photos.
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