One Pot Vegan Mushroom Stroganoff

DF GF V VG

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!

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

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.

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

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?

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

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

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 SaladKale and Brussels Sprout Salad or Massaged Kale Salad.

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

More Healthy Pasta Recipes

More One-Dish Dinners to Try

One Pot Vegan Mushroom Stroganoff

5 from 56 votes
Healthy, protein-packed vegan mushroom stroganoff made with savory mushrooms, lentil pasta and a creamy coconut milk sauce.
A skillet of healthy, protein-packed vegan mushroom stroganoff made with savory mushrooms, lentil pasta and a creamy coconut milk sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

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

Serving: 1/4 or recipe Calories: 566kcal Carbohydrates: 57g Protein: 19g Fat: 33g Sodium: 296mg Fiber: 10g Sugar: 10g
Course: Lunch/Dinner
Cuisine: vegan
Keyword: mushroom stroganoff

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published.

Recipe Rating




    94 comments
    1. Stacie
      April 18, 2022 AT 11:30 pm

      5 stars
      Very yummy! Even my kids enjoyed this one!!

      1. Brittany Mullins
        April 19, 2022 AT 8:12 am

        Woo! Love when the whole family loves a recipe. Thank you so much for sharing, Stacie!

    2. Sara
      January 18, 2022 AT 3:35 pm

      5 stars
      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.

      1. Brittany Mullins
        January 19, 2022 AT 3:13 pm

        Yay!! So glad you loved this recipe, Sara. Thanks for the review. I so appreciate it!

    3. Aly
      January 12, 2022 AT 8:37 pm

      5 stars
      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!

      1. Brittany Mullins
        January 13, 2022 AT 11:32 am

        Woo!! Pumped to hear you enjoyed this recipe, Aly. Thanks for the review!

    4. Bright
      December 15, 2021 AT 4:29 am

      5 stars
      Thanks a lot for sharing this post as it has been very useful.

    5. natasha
      November 10, 2021 AT 11:12 pm

      4 stars
      This is the perfect recipe for a broken heart ❤️

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS

GET A 3 DAY CLEAN EATING MEAL PLAN

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!

X