One Pot Vegan Mushroom Stroganoff Recipe
This One Pot Mushroom Stroganoff is a quick, creamy, and flavorful vegan dish perfect for a fast weeknight dinner. Using cremini mushrooms, rotini pasta, and a rich cashew butter sauce, this recipe delivers the classic stroganoff taste without any dairy. Prepared entirely in one pot, it's easy to make and clean up, ideal for busy households or anyone craving a comforting plant-based meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Ingredients
Vegetables
- 1 small yellow onion, sliced and quartered
- 10 ounces cremini mushrooms, halved or quartered
- 2 tablespoons parsley, chopped
Pantry & Staples
- 1 tablespoon olive oil
- 8 ounces dry rotini pasta (about 4 cups)
- 4 cups imitation "beef-flavored" broth (or vegetable broth as substitute)
- 2 tablespoons nutritional yeast
- 1/4 teaspoon freshly ground black pepper (plus more to taste)
- 1/3 cup cashew butter
- 1 tablespoon lemon juice
- 1/4–1/2 teaspoon kosher salt (optional)
Instructions
- Sauté the Onion: Warm the olive oil in a large pot over medium heat. Add the sliced and quartered onions and cook until they become translucent, about 3 to 5 minutes. This step helps develop a sweet and savory flavor base for the stroganoff.
- Cook the Pasta: Add the dry rotini pasta, halved or quartered cremini mushrooms, beef-flavored broth, nutritional yeast, and black pepper to the pot. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for 10 to 15 minutes. Stir occasionally to prevent sticking and ensure even cooking until the pasta is tender and the broth has slightly thickened.
- Make it Creamy: Turn off the heat and stir in the cashew butter and lemon juice. Mix well until the sauce is creamy and fully incorporated. Taste the stroganoff and add kosher salt if needed to balance the flavors.
- Serve: Scoop the stroganoff into bowls and garnish with freshly chopped parsley and additional black pepper if desired. Serve warm and enjoy. Leftovers can be stored in an airtight container in the refrigerator for up to one week.
Notes
- Cashew butter adds richness and creaminess; if unavailable, substitute with almond butter or a blended soaked cashew cream.
- The cooking time for pasta may vary slightly depending on the brand; adjust simmering time accordingly to avoid overcooking.
- For gluten-free option, use gluten-free pasta.
- Use vegetable broth if you prefer a vegetarian version instead of imitation beef broth.
- Adjust salt to taste, especially if your broth is already salted.
