One Pot Vegan Mushroom Stroganoff Recipe

I love this recipe because it’s the ultimate comfort food that’s both earthy and creamy, hitting all the right spots for a cozy night in. Plus, it’s a one-pot wonder that saves me time on cleanup while still being totally Instagram-worthy!

Say goodbye to boring dinners and hello to the One-Pot Vegan Mushroom Stroganoff! Packed with sliced, smoky-flavored mushrooms and prepared in a rich coconut milk broth, this creamy, dreamy, comfort food-satisfying meal comes together in just one pot (obviously) and is perfect for a weeknight dinner.

It has plant-based protein, and it has a ridiculous amount of flavor. And though it might sound like a million-dollar word, it’s ready in under an hour!

Ingredients

• Mushrooms: Rich in antioxidants and umami, they add a savory depth.
• Onion: Adds sweetness and flavor depth, contains antioxidants.
• Garlic: Enhances flavor with aromatic, earthy notes; offers immune support.
• Thyme: Adds a subtle herby flavor, rich in vitamin C and A.
• Olive Oil: Heart-healthy fats, adds richness and depth to sautéed ingredients.
• Smoked Paprika: Provides a smoky, sweet heat, containing capsaicin and antioxidants.
• Pasta Noodles: Provides carbohydrates for energy in the dish.
• Coconut Milk: Creaminess with healthy fats, enhances the dish’s texture.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 12 ounces wide pasta noodles
• 1/2 cup coconut milk or any plant-based cream
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large pot, warm the olive oil over medium heat. Stir in the onion, chopped, and cook until nearly see-through, about 5 minutes.

2. Place the garlic and diced mushrooms into the pot. Cook until the mushrooms are nicely browned and have given up their moisture, about 8-10 minutes.

3. Mix in the dried thyme, smoked paprika, salt, and pepper. Cook for another minute until the spices are a-scenting.

4. Sift the flour into the mushroom mixture and stir well to combine, ensuring that any lumps in the flour are broken up and that the flour is evenly distributed. You don’t want any dry spots.

5. Pour the vegetable broth in a thin stream into the saucepan, stirring all the while to keep the mixture lump-free. Slowly does it—too much broth at once and you risk having to reheat to get all the ingredients properly mixed to a simmer.

6. Put the pot on the stove, and pour in enough water so that it is 4-5 inches deep. Add a generous handful of salt (at least 1 tablespoon; more is better) and bring the water to a boil over high heat.

Add the wide pasta noodles to the pot, ensuring that they are completely submerged in the liquid. Cover and cook for 10-12 minutes, stirring occasionally, until the noodles are al dente.

7. Lower the heat. Stir in the coconut milk or plant-based cream, soy sauce, and lemon juice. Cook for another 2-3 minutes until the sauce has thickened.

8. Flavor and check the seasoning, adding more salt or pepper as needed.

9. Take the stroganoff off the heat and let it rest for a few minutes so that the flavors can blend.

10. Serve hot, decorated with fresh parsley. Relish your delectable One Pot Vegan Mushroom Stroganoff!

Equipment Needed

1. Large pot
2. Stirring spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Sifter or fine mesh strainer

FAQ

• Can I use a different type of mushroom?Absolutely, a diverse array of mushrooms can be employed, including cremini, portobello, and shiitake, to amplify both the flavor and texture of the dish.
• Is there a gluten-free alternative for the pasta and flour?Yes, use pasta that is gluten-free, and substitute the flour that is all-purpose with a flour blend that is gluten-free.
• Can I make this recipe in advance?Indeed, the tastes intensify with the passage of time. Place it in the cold storage of your refrigerator and warm it up when serving time comes, adding a little extra broth or water if necessary.
• Can I use a different plant-based milk?For sure, almond, soy, or oat milk can be used, but coconut milk yields a creamier texture.
• What can I use instead of soy sauce for a soy-free option?Tamari or coconut aminos makes a soy-free alternative.
• How do I prevent the pasta from becoming too soft?Prepare the pasta until it is firm to the bite and present it right away. If kept, the pasta might soak up extra moisture and get mushy.
• Can I add other vegetables to this dish?Of course, you can include extra vegetables like spinach, bell peppers, or peas for added nutrition and a splash of color.

Substitutions and Variations

1 tablespoon olive oil
– Will sub with avocado oil
– Sub with vegetable oil.
1 chopped onion – Shallots or leeks may be used as alternatives.
1 tsp smoked paprika – Regular paprika or chili powder can be used.
12 ounces of wide pasta noodles – Choose gluten-free noodles or spiralized zucchini for a low-carb alternative.
1/2 cup coconut milk or any plant-based cream – Substitute with cashew cream or almond milk.

Pro Tips

1. Enhance Mushroom Flavor: For an extra depth of flavor, consider using a mix of mushroom varieties, such as cremini and shiitake, along with the regular button mushrooms. You can also add a splash of white wine to the mushrooms as they cook to intensify their savory taste.