I’m a big fan of beef stroganoff, and I make it pretty regularly. Beef, mushrooms, and pasta in a thick, creamy sauce is always a winner around here. But what if it didn’t have the beef? I’ve heard of chicken stroganoff, but that doesn’t sound as good. I just imagine dry chunks of chicken, and that completely kills the idea. Then I happened on this One-Pot Vegan Mushroom Stroganoff recipe, and it made me pause. Stroganoff without the beef suddenly seemed appealing. I do like a meatless meal now and again, so vegan far isn’t unusual around here. And this recipe is made in one pot in 30 minutes. Yeah, I need to give this a try.
Learn how to make this creamy Mushroom Stroganoff with one pot and just 30 minutes of your time.
The Ingredients
Sometimes finding vegan ingredients can be a challenge, and that was the case with this recipe. While I was surprised to learn that not all wine is vegan, I didn’t look for vegan wine. I went with a bottle of Three Wishes pinot grigio. It’s good and it’s a steal at $2.99 a bottle.
I did have trouble finding vegan beef flavored broth, though. My regular grocery store didn’t have it, and it was pretty pricey on Amazon. I was going to settle for vegetable broth when I stumbled on mushroom broth. It sounded perfect, so that’s what I used.
Speaking of mushrooms, I found sliced portabella mushrooms. But whether they were sliced or not, and no matter the variety, mushrooms only come in eight-ounce containers. The recipe calls for 10 ounces of mushrooms, but it was not to be. I didn’t want to buy an extra container and risk wasting the leftovers.
The downside to those pre-sliced mushrooms was they were apparently not the freshest. The photo below was taken the day after I got them, but they look like they had been in my refrigerator for far longer. Whole Foods, you let me down.
The Process
The first thing I noticed when I started cooking was this recipe doesn’t call for any cooking oil. I fully expected the lack of oil to result in burned food, but I’m happy to say I was wrong. Using a couple of tablespoons of broth instead worked and kept things from burning.
This recipe moves pretty quickly, so I prepped and measured out the ingredients in advance. Having everything ready to go into the pot kept things moving along, and I had this mushroom stroganoff ready in 34 minutes.
I did notice that there was a lot of sauce even after the pasta finished cooking. I thought it might absorb more, but it didn’t. Next time I think I will increase the amount of rotini. This recipe calls for eight ounces, but it might be able to handle the whole 16-ounce box so that yummy sauce doesn’t go to waste.
