Vegan Mushroom Stroganoff

Rich, creamy and full of flavor, this one pot vegan mushroom stroganoff is an easy 30 minute dinner for all types of eaters. It’s a cozy recipe that is sure to be a crowd pleaser!

Are you sick of the pasta recipes yet? Because I don’t think I’ll ever be. I think Eat With Clarity is up to 20+ vegan pasta recipes at this point, but I am 100% ok with it, so I hope you are too!

We have creamy tomato basil pasta for a cozy winter day, a light lemon pasta salad for a summer afternoon, and this vegan mushroom stroganoff to impress everyone and anyone, no matter what type of diet they follow.

This vegetarian stroganoff is made in one pot (hello, easy recipes!), ready in under 30 minutes and full of savory umami flavor that’ll have you coming back for seconds. And probably thirds.

This recipe uses my homemade cashew cream instead of coconut milk to get a rich and creamy flavor without any coconut taste lingering through. It’s easy to make and a total crowd pleaser. Try my vegan mushroom risotto next!

Before we get started…

• Prep all of your ingredients ahead of time so it’s ready to go!
• Beef imitation broth works best, but veggie broth also works
• I like baby bella mushrooms, but white also work

How to make vegan mushroom stroganoff

Finely chop the onion and add to a pot with the olive oil. Saute for about 5 minutes or until the onion looks translucent. 

Add in the mushrooms and minced garlic and saute until the mushrooms soften, about 5 minutes. 

Add in the white wine and let simmer until the liquid is cooked off. Stir in the flour until no large clumps remain. This is going to help thicken the sauce and make it super creamy along with the cashew cream.

Add all remaining ingredients and stir to incorporate.

Bring to a boil then reduce heat to low. Cover and let simmer for 10-15 minutes or until all liquid is absorbed, stirring two times throughout the simmering to ensure everything is well incorporated.

Taste, and if the pasta is not cooked to your liking, add in another 1/2 cup of hot broth and let simmer until absorbed. Alternatively, if you want less liquid in the final sauce, whisk in an additional tablespoon of flour. 

Discard the bay leaf and add more salt and pepper as needed. Enjoy!

Does it keep?

Once prepared, this stroganoff will keep in the fridge for 3-5 days. To reheat, add to a pot on the stove with a few splashed of broth and heat until warm and creamy.

While I haven’t tried it, I do think you can freeze this recipe! Just let it cool completely, add it to a freezer safe container and freeze for up to 2 months.

Let it defrost before reheating. If you use gluten free pasta, it might fall apart more easily upon reheating, but the flavor will be the same!

Getting the perfect consistency

There are a few important ingredients and techniques that work to make this vegan mushroom stroganoff really creamy.

One is the cashew cream. This adds a lot of richness to the sauce without the need for any heavy cream or dairy of any kind. A second ingredient is the flour. Whisking two tablespoons of flour into the mushroom mixture will help thicken the broth as it is cooking with the pasta.

The final technique is using the proper ratio of pasta to liquid. For this recipe, you need 12 ounces of uncooked pasta and 4 cups of broth. One essential tip is that you need to cook the pasta at the right temperature.

Too high and the liquid will boil off before the pasta cooks, too low and the pasta will cook before the liquid is absorbed. Keep the heat on low with the lid on (except to stir) and the pasta should be perfectly cooked after about 15 minutes.

If it still seems a bit too al dente for your liking, add in another 1/2 cup of WARM broth to the pot and continue to cook until the pasta is at your desired consistency. If it’s not thick enough but the pasta is done, just whisk in another tablespoon of flour.

Is there a substitute for cashew cream?

If you have a cashew allergy, you can sub the cashew cream for coconut cream or full fat coconut milk, but this will alter the flavor slightly.

Make sure it is unsweetened coconut cream and add a smidge more salt and pepper to account for the natural sweetness of the coconut. You can also use about 1/4 cup of tahini to get the same creamy feel instead!

Ingredient tips

The exact type of pasta and shape of pasta you use can have a pretty big effect on the final consistency of this recipe. I recommend sticking with a shape similar to rotini or fusilli to keep things consistent.

To get a traditional stroganoff flavor, I highly recommend using imitation beef broth.

If you can’t find it you can either use regular vegetable broth, or use a vegetarian beef bouillon and mix with water to create your own broth before adding it to the recipe.

Other vegan recipes to try!

Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!