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


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


  • 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


  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


  • 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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  1. 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. 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.

  3. 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.

  4. 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.

  5. 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!


  6. 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.

  7. 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!

    • 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

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

  9. 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!

    • 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!!

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

  11. 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.

  12. 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!

  13. 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.

    • 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?

  14. 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 🙂

  15. 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!

  16. 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!!!

    • 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

  17. 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

  18. Ohmigosh! This was amazing. I’m following a fast this month, with lots of limitations. I am an unapologetic carnivore, but this dish is so hearty and yummy, I would have it over the beef classic! I will definitely file this one for a repeat. Thank you for sharing!

    • Yay, that makes me so happy to hear, Fonda! I am so glad you tried and enjoyed this recipe. I prefer it over the beef classic as well. 🙂 I really appreciate you taking the time to come back and leave a comment and star rating. The reviews are super helpful!

  19. My partner made this the other night as our 12yr old son is vegan. It was delicious, we all really enjoyed it (including non-vegan teenage daughter). We used plain spiral pasta and just happened to have all the other ingredients in the kitchen. Our son said it tasted like real cheese sauce. We will definitely make this regularly.

  20. My boyfriend made this for us tonight. We only had “baby portobello” mushrooms, and some 3-vegetable (egg-less) noodles in the house, but we liked it anyway. Just out of curiosity, which types of fancy mushrooms were in your mix?

  21. I made this for Jen and Myself. It was delicious!. However, we are both on weight watchers and when I saw the points I near fell off my chair!. The High Points are from the 14 oz can of Coconut Milk. Anyone have any ideas as to how I can cut this down? Its a keeper recipe but we are only allowed so many points a day .

    • Hi Brian, with all due respect, I think you are asking the wrong questions. If you want to burn fat, you need to run the body on fat. This is the basic principle of ketosis. I strongly recommend you look into Dr Jason Fung and read his book ‘The Obesity Code’ to better understand this, or at least look him up on you tube. Just a tip!

  22. I’ve been eyeing up this recipe for a while and finally made it tonight. My family loved it – especially my 2 year old! It was creamy and earthy. I loved that the coconut milk provided a good amount of fat so it had that wonderful rich feel. Since the mushroom mix is a little pricy, I may try just baby portobellos next time. We used the Banza chickpea pasta, which also has a hearty texture. I’ll look for the lentil pasta listed next time.

  23. WOW this was delicious and rich and creamy! I used regular pasta instead of the red lentil stuff because it’s hard to track down where I live but it was AMAZING nonetheless. I found that I had to turn the heat way down when I put the lid on and then once the pasta was cooked I took the lid off in order to boil off the rest of the liquid. Maybe that’s a given but I don’t know! Either way – my partner and I loved it and I will be making it again!

  24. This is meant to be funny. I have been trying and trying to chop the olive oil but it keeps running together. Can’t wait to try this recipe out.

    • Hi Katrina! I’m so so glad that you enjoyed this and love the idea to serve it over brown rice! I have a quick request, would you be open to leaving another comment with a star rating? The star ratings are super helpful for SEO and help my blog get extra exposure on Google when people are searching for recipes. Thank you so much!

  25. Made this tonight…so easy and oh so yummy. I’m status post Gastric bypass surgery and pretty much not eating any meat now, but my tummy is really small and I want to just keep eating this!!!!

  26. This is an fabulous recipe. I was skeptical about cooking the pasta right in with the sauce but it made the dish even more creamy. I added roasted carrot and arugula to it. Thanks Brittany. This is a recipe I will use over and over.

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