One Pot Vegan Mushroom Stroganoff

Healthy, protein-packed vegan mushroom stroganoff made with savory mushrooms, lentil pasta and a creamy coconut milk sauce. This post is sponsored by Barilla®.

Winter is the hardest season when it comes to sticking to your health goals. The cold weather and limited sunlight squashes motivation. There are constantly treats in the kitchen and parties with mulled wine, hot chocolate and boozy apple cider galore. We live off of heavy, hearty casseroles and soups. It’s easy to see why this season is tricky when it comes to our health!

A skillet of healthy, protein-packed vegan mushroom stroganoff made with savory mushrooms, lentil pasta and a creamy coconut milk sauce.

When winter rolls around, I just try to be consistent. I started a 10K step challenge in the fall and knew I wanted to carry that over into winter. I allow room for treats and drinks in my diet throughout the year so I don’t feel the need to go overboard over the holidays, but I definitely treat myself occasionally.  And when it comes to hearty casseroles, soups and cozy comfort food, I just make upgraded, healthier versions that I can feel good about eating!

Vegan mushroom stroganoff on a plate next to a box of Barilla red lentil rotini.

There are so many childhood (or seasonal!) favorites that can be made lighter and healthier. It does take a little trial and error but I’ve found, the more comfortable you are in the kitchen, the easier it is to make these swaps to upgrade your favorite recipes. Some examples include my sweet potato casserole, this cauliflower baked ziti and my quinoa fried rice.

This week I’m tackling beef stroganoff. Traditionally this dish is made with beef, egg noodles (not a lot of nutrients in this pasta) and a cream sauce made with loads of butter. I thought it would be fun to make a healthy, plant-based mushroom stroganoff as an upgrade. I promise it tastes just as savory and delightful as the original.

Plate of healthy, one pot vegan mushroom stroganoff made with red lentil pasta.

Instead of beef, I swapped in mushrooms. I love the texture of mushrooms and the flavor profile works really well in this dish. I used a combination of baby bella mushrooms and a package of exotic mixed mushrooms.

Instead of egg noodles, I swapped in my new favorite pasta: Barilla legume pasta. I chose the Barilla Red Lentil Rotini which is made from one ingredient – red lentils! It has a great, al dente texture that works perfectly for this dish. To top things off, it’s a good source of plant-based protein and an excellent source of fiber. HUGE upgrade from the egg noodles, right?

Plates of vegan mushroom stroganoff next to a box of Barilla red lentil rotini.

Instead of a heavy cream sauce made from butter and flour, this sauce is primarily coconut milk. Coconut milk is uber creamy and a great source of healthy fats. If you’re keeping track, yes, we now have healthy fat, fiber and lean protein in this meal = my formula for building a balanced meal! I season the coconut milk with a lot of yummy seasonings like nutritional yeast and Worcestershire sauce that make the final product super similar to traditional beef stroganoff.

Another perk of this recipe? You make it all in one pot. Hooray for less dishes!

And if you’re interested in trying the Barilla Legume pastas, you can find them on Amazon!

One pot vegan mushroom stroganoff in a pan with a wooden spoon.

If you try this mushroom stroganoff, please let me know how it turns out by leaving a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.

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A skillet of healthy, protein-packed vegan mushroom stroganoff made with savory mushrooms, lentil pasta and a creamy coconut milk sauce.

One Pot Vegan Mushroom Stroganoff


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

Healthy, protein-packed vegan mushroom stroganoff made with savory mushrooms, lentil pasta and a creamy coconut milk sauce.


Ingredients

  • 1 box 8 oz Barilla Lentil Rotini Pasta
  • 1 Tablespoon olive oil
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 8 oz baby bella mushrooms, sliced
  • 4 oz fancy mixed mushrooms, sliced
  • 2 1/2 cups low-sodium vegetable broth
  • 1 14 oz can full-fat coconut milk
  • 2 Tablespoons nutritional yeast
  • 1 Tablespoon apple cider vinegar or lemon juice
  • 1 Tablespoon vegan Worcestershire sauce
  • 1 tablespoon low sodium tamari (or low sodium soy sauce)
  • 1/2 teaspoon ground pepper
  • 1/4 cup fresh parsley, chopped
  • sea salt and pepper, to taste

Instructions

  1. Add olive oil into a large nonstick pan over medium heat. Once hot, add onions and garlic to the pan and sauté for 2-3 minutes or until fragrant, add mushrooms and cook for another 3-4 minutes. Add nutritional yeast and stir.
  2. Add broth, coconut milk, apple cider vinegar, Worcestershire sauce, tamari and ground pepper.
  3. Stir and add uncooked pasta. Cover pot and increase the heat to medium-high so the liquid is bubbling. Let cook for about 10-12 minutes, or until the liquid is creamy and pasta is cooked.
  4. Serve immediately, garnished with fresh parsley and extra sea salt and pepper to taste.

  • Category: Lunch/Dinner
  • Method: one pot
  • Cuisine: vegan

Nutrition

  • Serving Size: 1/4 or recipe
  • Calories: 566
  • Sugar: 10g
  • Sodium: 296mg
  • Fat: 33g
  • Carbohydrates: 57g
  • Fiber: 10g
  • Protein: 19g

Keywords: mushroom stroganoff

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    64 comments
    1. Mallory Corey
      September 29, 2020 AT 4:42 pm

      Such a good cozy meal that doesn’t feel heavy! Love using this on Meatless Mondays and when we want a lighter, veggie-filled pasta.

    2. Katie Knight
      September 12, 2020 AT 10:29 pm

      I lucked on to your site today. I made your fabulous gingersnap cookies. So, needing an idea for dinner, I continued to peruse your recipes and found this one. Surprisingly, I had all the ingredients and made the dish. Another fabulous recipe. My husband even ate it.

      1. Brittany Mullins
        September 14, 2020 AT 3:21 pm

        I love it when that happens!! So glad this recipe was a hit, Katie. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

    3. Susan
      August 29, 2020 AT 1:48 pm

      This was amazing. The sauce is delicious. I made it with regular rotini pasta and stopped the cooking at 8 minutes to maintain the al dente state that the pasta had reached. Thank you so much.

      1. Brittany Mullins
        August 30, 2020 AT 7:28 pm

        So glad this recipe was a hit, Susan! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

    4. Alyssa Woulfe
      July 9, 2020 AT 9:15 am

      We made this last night and my husband, 6 year old and I all loved it! So much flavor and not heavy at all. It was also easy, fun, and quick to make. I’ll definitely be adding it into rotation.

      1. Brittany Mullins
        July 9, 2020 AT 11:37 pm

        I’m so glad this recipe was a hit, Alyssa! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    5. Erin K
      June 21, 2020 AT 1:33 pm

      Holy crap, this was incredible!! I followed the recipe exactly – except I added about a half a teaspoon of umami flavoring for a little oomph and I tossed in some chopped spinach.

      What a great recipe. I didn’t seem like it should work but it really does.

      The hubby had two servings!

      THANK YOU!

      1. Brittany Mullins
        June 21, 2020 AT 6:52 pm

        Ahh that makes me so happy to hear, Erin!! I’m so glad this dish was a hit. Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    6. Judith
      May 18, 2020 AT 12:24 pm

      This was a absolute win for the whole family. South African Winter dinners just got a whole lot more delicious. Thank you for this amazing recipe, will definitely be trying some more.

      1. Brittany Mullins
        May 18, 2020 AT 10:54 pm

        Ahh yay! I’m so glad this dish was a hit, Judith!! Thanks so much for trying it and for coming back to leave a comment and star rating. I really appreciate it. <3

    7. Faithful Diamond
      May 8, 2020 AT 12:51 pm

      your trends are so amazing and they make me feel like i have never seen an article like yours before. keep on doing your wonderful works on this beautiful platform of yours and i will keep on checking for your updates. Have a nice day sir/madam.

    8. Heidi
      April 5, 2020 AT 7:56 pm

      Loved this recipe!!! I am not a huge mushroom fan to begin with, but this dish was delicious. Plus a great way to get mushrooms into your diet. Will be making this again!

      1. Brittany Mullins
        April 5, 2020 AT 11:44 pm

        Woo-hoo!! I’m so glad you enjoyed this recipe, Heidi!! Thanks for giving it a try and for coming back to leave a comment + star rating. It means the world to me. <3

    9. Mary Ann
      March 21, 2020 AT 6:55 pm

      This meal was BEYOND delicious. Served it with some steamed green beans. There was nothing left over and there are only three of us.

      1. Brittany Mullins
        March 22, 2020 AT 8:22 pm

        Ahh this makes me so happy to hear, Mary Ann!! I’m so glad this dish was a hit. Thanks for tying my recipe and for coming back to leave a comment and star rating. The reviews are super helpful for other readers. <3

    10. Megan
      March 20, 2020 AT 7:16 pm

      omg! another awesome recipe! Easy and such a comforting meal. So glad I have left overs!!! 🙂

    11. al melts
      March 19, 2020 AT 9:31 pm

      absolutely delicious! i used roasted garlic base instead of veg broth, and I also added some salt. absolutely amazing

    12. Aileen Horan
      February 16, 2020 AT 12:38 am

      Amazing, we are new to a plant based diet but dishes like this make the change so easy.

      1. Brittany Mullins
        February 16, 2020 AT 8:36 pm

        Ahh that makes me so happy to hear, Aileen!! I’m glad you tried this recipe and enjoyed it. 🙂 Thanks for coming back to leave a comment + star rating. I so appreciate it!

    13. marcie
      February 6, 2020 AT 6:15 pm

      Another amazing recipe! I’m going to try and be better about leaving comments for you because I’m absolutely amazed by your recipes! This one is super easy and jam packed with flavor. I’ve never used the lentil pasta before and I was afraid of the consistency but I used Lensi red lentil fusilli and it was delicious! Thank you!

      1. Brittany Mullins
        February 6, 2020 AT 11:16 pm

        Ahh you are the sweetest, Marcie!! 🙂 I’m so glad you’re loving the recipes and that this stroganoff was a hit! Thank you for taking the time to come back and leave a comment and star rating. It’s super helpful to other readers, so I really appreciate it!!

    14. Angela Black
      February 3, 2020 AT 6:55 pm

      Incredible! Absolutely delicious. I will definitely do this again. Thanks so much for a great recipe.

      1. Brittany Mullins
        February 4, 2020 AT 12:24 am

        Woot woot!! So glad you enjoyed this recipe, Angela! Thanks for coming back to leave a comment and star rating, I really appreciate it. <3

    15. Nikole
      January 9, 2020 AT 7:03 pm

      Wow! This is absolutely delicious. The whole family enjoyed this meal. It was great to have a healthier version of this dish that doesn’t leave you feeling yucky from too much dairy. It reheated beautifully and the flavors were even better the second night. Definitely adding this to the rotation. Thanks for another great recipe.

      1. Brittany Mullins
        January 10, 2020 AT 8:13 pm

        Yay!! I’m so glad this meal was a hit with the entire family. Thanks for taking the time to leave a comment + star rating, I so appreciate it! <3

    16. Jennifer
      January 8, 2020 AT 5:08 pm

      So delicious!! My husband is GF (celiac) & I’m trying to incorporate more things we can enjoy together. I just made this & he came back to the kitchen for more. YUM! Thank you, Brittany!

      1. Brittany Mullins
        January 8, 2020 AT 11:41 pm

        Woo-hoo! Love hearing that both you and your husband enjoyed this. And I so appreciate you coming back to leave a comment and star rating on the recipe!

    17. Jennifer
      January 6, 2020 AT 10:57 pm

      The flavors in this dish are superb however the pasta did not cook enough. It seemed to still be hard after 12 minutes so I cooked it an additional 10 minutes and it was still undercooked. I will probably precook the pasta next time.

      1. Brittany Mullins
        January 8, 2020 AT 12:38 pm

        Oh no!! That’s so strange, I’ve never heard of that happening before. Did you follow the recipe exactly as listed or did you change anything? And did you cover the pot and increase the heat once you added the liquid + pasta?

    18. Anni Fischer
      January 4, 2020 AT 9:09 pm

      We have made this dish part of our weekly meal plan. We love it, and always add a couple cups of spinach for some extra veggies. DELISH 🙂

      1. Brittany Mullins
        January 6, 2020 AT 12:27 pm

        Woo-hoo! So glad you’re loving this dish, Anni. Thanks for taking the time to leave a comment and star rating. I so appreciate it! <3

    19. Hannah
      January 2, 2020 AT 9:55 pm

      This was very delicious! I added some lack to kale to it too that I needed to use and it was great!

      1. Brittany Mullins
        January 2, 2020 AT 10:46 pm

        Yay!! So glad you tried this recipe and loved it. Thanks so much for taking the time to leave a comment + star rating. I so appreciate it. <3

    20. Kristy
      December 31, 2019 AT 5:31 am

      This recipe is the first I’ve made from your winter comfort food series. That series is just what I’m craving right now – all the comfor food flavors and textures with all the new year veggie and health benefits. We really liked this recipe! It has such a rich flavor! It was fun to try a new pasta as well. One question – I had a lot of liquid left after the pasta was cooked so,that the dish seemed kind of soupy. It wasn’t a problem since the sauce is yummy and we had some garlic bread on hand to sop it up, but is the liquid supposed to mostly soak up/evaporate? Your pics look like your dish didn’t have much liquid left. Thanks!

      1. Brittany Mullins
        December 17, 2019 AT 2:06 pm

        I’m so glad you are enjoying the content! 🙂

    21. Shannon
      December 5, 2019 AT 4:25 am

      This recipe is delicious!

      1. Brittany Mullins
        December 6, 2019 AT 12:31 am

        Oh yay!! Thanks for trying this recipe, I’m so glad you enjoyed it babe! And thanks for coming back to leave a comment and star rating. I really appreciate it. 🙂

    22. Ellsie
      December 4, 2019 AT 8:00 pm

      Easy to make and tasted super delicious! Even my pickiest kid enjoyed it!

      1. Brittany Mullins
        December 4, 2019 AT 11:59 pm

        Oh yay!! It’s a win when the kids approve it. 🙂 Thanks for trying this recipe and for coming back to leave a comment and star rating. I really appreciate it, Ellsie!

    23. Sonya
      November 26, 2019 AT 9:26 pm

      Loved this!! Used Chickpea Rotini, because that was the only thing I could find. Came out delicious!! Used a little more nutritional yeast powder to make it thicker and topped with scallions and arugula. Got raves on dinner tonight!!!

      1. Brittany Mullins
        November 27, 2019 AT 2:12 am

        Ohhh I love that you used chickpea pasta for this. I’m glad it turned out and was a hit! Thank you so much for coming back to leave a comment and star rating. The ratings are super helpful to other readers, so I really appreciate it. <3

    24. Ben
      November 3, 2019 AT 1:18 am

      Great recipe! Made a variant of this and was excellent! Thanks for the tips, will keep an eye out for more of your recepies! Ben from Perth, Western Australia

      1. Brittany Mullins
        November 3, 2019 AT 2:56 pm

        I’m so happy to hear that, Ben! And thank you for taking the time to leave a comment and star rating, I so appreciate it! 🙂

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