One Pot Vegan Mushroom Stroganoff
102
Published Jan 10, 2019, Updated Apr 04, 2022
This post may include affiliate links. Thank you for your support.
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!
When winter rolls around, I just try to be consistent. 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!
Stroganoff Made Healthier
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.
Plant-Based Substitutions
Coconut Milk: 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.
Mushrooms: 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.
Legume Pasta: 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?
Mushroom Stroganoff Ingredients
- barilla Lentil Rotini Pasta – if you’re interested in trying the Barilla Legume pastas, you can find them on Amazon!
- olive oil
- yellow onion
- garlic
- baby bella mushrooms
- fancy mixed mushrooms
- low-sodium vegetable broth
- full-fat coconut milk
- nutritional yeast
- apple cider vinegar or lemon juice
- vegan Worcestershire sauce
- low sodium tamari (or low sodium soy sauce)
- fresh parsley
- sea salt
- ground pepper
One Pot Dinner
Another perk of this recipe? It comes together in under 30 minutes and can be made all in one pot. Hooray for quick and easy dinners with minimal dishes!
How to Serve This Mushroom Stroganoff
This mushroom stroganoff pasta dish is hearty enough to be served as a meal on its own, but if you want additional protein I recommend pairing it with an easy option like chickpeas of tofu.
You can also serve it alongside fresh bread and a side salad for extra veggie goodness. I’d recommend one of these salads: Garlicky Kale Salad, Kale and Brussels Sprout Salad or Massaged Kale Salad.
More Healthy Pasta Recipes
- Vegan Pesto Pasta Salad
- Roasted Butternut Squash Pasta with Tahini Sauce
- One-Skillet Enchilada Pasta
- Caprese Pasta Salad
- Lightened-Up Penne Alla Vodka
More One-Dish Dinners to Try
- Unstuffed Cabbage Rolls
- One Pot Stuffed Pepper Casserole
- One-Pan Roasted Chicken and Vegetables
- Vegetarian Sheet Pan Dinner with Tofu, Chickpeas and Butternut Squash
One Pot Vegan Mushroom Stroganoff
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
- 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.
- Add broth, coconut milk, apple cider vinegar, Worcestershire sauce, tamari and ground pepper.
- 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.
- Serve immediately, garnished with fresh parsley and extra sea salt and pepper to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have made this twice this week now for our dinner and it’s delicious!!! My s/o and I both went back for second bowls!
Woo!! Pumped to hear you enjoyed this recipe, Aly. Thanks for the review!
This is hands-down the best vegan stroganoff recipe there is. My toddler, who has a dairy allergy, LOVES IT. I usually make it following the recipe exactly, but last time made it with plain coconut based yogurt and it turned out just as good.
Yay!! So glad you loved this recipe, Sara. Thanks for the review. I so appreciate it!
Very yummy! Even my kids enjoyed this one!!
Woo! Love when the whole family loves a recipe. Thank you so much for sharing, Stacie!
I make this recipe quite often and everytime I add a new ingredient, tonight I added red bell pepper and spinach and sometimes I will add broccoli and it’s always good!
Yay! So glad you love this recipe, Zanie. Thanks for coming back to leave a review. I so appreciate it!
Do you have to include nutritional yeast? I have no idea what this is!
Thanks
Hi Sarah – I do recommend the nutritional yeast because it add the “cheese” flavor that is in most traditional stroganoff dishes. If you prefer, you can try regular cheese, but you should be able to find nutritional yeast in the organic section of your grocery store. Let me know if you give this recipe a try and how it turns out. Enjoy!
Do you know if the recipe works with other pastas? I followed it exactly except I used Banza pasta instead of lentil and had a ton of liquid left. Think that could be the reason? Still tasted great though!
Hi Ashley – I haven’t tested this recipe with other pastas, but I would think it would work. Was the Banza pasta cooked through? I am not sure if the chickpea pasta is as absorbent as lentil or regular pasta. I am glad that you enjoyed this recipe, thank you for your review + star rating, I really appreciate it!
This was great! I had cooked some lentil pasta yesterday because I was planning to make a pasta salad, which never happened. So, since my noodles were cooked, I only added a 1/2 cup of vegetable broth and a little over a half can of coconut milk. Simmered to heat the noodles through and to thicken the sauce a bit. Turned out wonderfully! Thanks for the recipe.
YUM! One of my favorites and I am glad you are loving this recipe as well, Carrie! Thank you so much for sharing your review + stay rating, I appreciate it!