Sunday, December 5, 2021
HomeRecipe ReviewsVegetablesOne-Pot Vegan Mushroom Stroganoff

One-Pot Vegan Mushroom Stroganoff

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.

Recipe Author: Jasmine at Sweet Simple Vegan
Get the recipe

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.

One-Pot Vegan Mushroom Stroganoff Ingredients
Baby bella mushrooms, dijon mustard, garlic, mushroom broth, onion, rotini pasta, tamari, bay leaves, thyme, flour, nutritional yeast, vegan sour cream, and white wine

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.

The stroganoff had so much sauce that it covered the pasta entirely
The stroganoff had so much sauce that it covered the pasta entirely

So how was it?

Clear & Accurate Directions
Accurate Time(s)
This vegan mushroom stroganoff was everything I expected it to be: creamy, savory, and earthy. The fact that it's a vegan dish that was ready in about half an hour was a bonus. I did have trouble finding the vegan beef flavored broth, but subbing mushroom broth seemed to work just fine. Otherwise, making this recipe went very smoothly, and I didn't have any trouble with it. This is one that will go into my menu rotation for those nights when we are craving comfort food but want to keep the fat and calories down.
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.


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