One Pot Vegan Mushroom Stroganoff



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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!

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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.

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

4.80 from 60 votes

One Pot Vegan Mushroom Stroganoff

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


  • 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


  • 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: vegan
Keyword: mushroom stroganoff
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    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.

  2. 5 stars
    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!!!!

    1. 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!

  3. 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.

  4. 5 stars
    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!

  5. 5 stars
    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.

  6. 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 .

    1. 5 stars
      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!

  7. 4 stars
    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?

    1. I don’t remember the exact mushrooms, but it was a variety pack from Lidl with 3 different types of mushrooms. So glad y’all still enjoyed it.

  8. 5 stars
    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.

    1. Hi Libby! This makes me so happy to hear, thanks for sharing! I’m glad your whole family enjoyed this meal. And thank you for coming back to leave a comment (and star rating). I so appreciate it!

  9. 5 stars
    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!

    1. 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!

  10. 5 stars
    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. 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! 🙂

  11. 5 stars
    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. 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

    1. 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!

    1. 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. 🙂

  12. 5 stars
    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. 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

  13. 5 stars
    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. 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

  14. 4 stars
    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. 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?

  15. 5 stars
    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. 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!

  16. 5 stars
    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. 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

    1. 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

  17. 5 stars
    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. 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!!

    1. 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!

    2. 5 stars
      Wow! Decided to try this recipe and it was the perfect winter weekday meal. Quick and so full of flavor. Definitely making again!

      1. Yay!! I’m so glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it, Christina.

  18. 5 stars
    absolutely delicious! i used roasted garlic base instead of veg broth, and I also added some salt. absolutely amazing

  19. 5 stars
    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. 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

  20. 5 stars
    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. 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

  21. 4 stars
    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.

  22. 5 stars
    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. 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

  23. 5 stars
    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!


    1. 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. 🙂

  24. 5 stars
    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. 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. 🙂

  25. 5 stars
    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. 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

  26. 5 stars
    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. 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

  27. 5 stars
    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.

  28. 4 stars
    Delicious! We love mushrooms and this creamy, tangy stroganoff is a permanent addition to our favorite vegan recipes.
    Sometimes I add TVP to boost the protein — either way it’s a keeper!

  29. 5 stars
    It was excellent! I just switched to plant base and this hit the spot!
    I did add salt, ginger and red pepper flakes for a little spicy note. Thank you eating bird food

  30. 5 stars
    Delicious dish! I love that this is a comforting meal but still feels on the lighter side. Plus it came together in a flash. I swapped egg noodles and low sodium beef broth (not strictly vegan) and it turned out great!!

    1. Woo!! So glad you loved this recipe. Thanks for coming back to leave a review, Natalie. I so appreciate it!

  31. 5 stars
    Yum!! My mom and I absolutely loved this recipe! It is such a great substitute for traditional beef stroganoff. It is so tasty, nourishing and comforting. We did not have parsley, so topped with fresh thyme instead. It paired great. Thanks for the recipe! 10/10. Can’t wait for the leftovers tonight!

    1. Woo!! So glad you and your mom loved this recipe, Kristen. Thanks for making it and for coming back to leave a review. I so appreciate it!

  32. 5 stars
    I keep coming back to this recipe all the time! So delicious and rich in flavor! If you love mushroom, you have to try this! I wasn’t looking for a vegan recipe specifically but I love mushroom and the fact that it’s got clean ingredients is such a bonus! TIP: If you’re not vegan or vegetarian, grill some chicken on the side to make it hubby friendly!

    1. Yay!! So glad you’ve been loving this recipe, Mina. Thanks for making it and for the review. I so appreciate it!

  33. 5 stars
    What an extremely excellent post you got here. I really want to express my gratitude for this post as it contains a lot of information that has been very helpful. keep up the good work, you might also want to check out This Link and Fzmovies. I would be glad and grateful if you like them.

  34. 5 stars
    I NEVER write recipe reviews. I like plenty of recipes I find online, but I tend to feel that I need to adapt the recipe to make it “mine.” This recipe is legitimately insane. It is so disturbingly, ungodly good. It is DELICIOUS. I could eat it all damn day. I like to make a double batch, because one batch of this is OBVIOUSLY not enough. I usually use one can of full fat coconut milk and one of light coconut milk because I’m trying to cut the calories, but it’s not missing anything. The seasoning and flavor is absolutely superb. I want to become a food critic just so I can compare every other dish in the world to this. My non-vegetarian husband raves about this. All he wants is meat, meat meat… or this mushroom stroganoff! I am in awe of this recipe. I really cannot handle how good it is. If you’re reading this comment and you’re wondering if you’ll like this, the answer is no. You will not like it. You will LOVE it.

    Thank you so much for such an EASY dish that tastes so OUT OF THIS WORLD. Omg. It really is just so good.

    1. Aw yay!! This makes me so happy to hear, Maria. I’m so thrilled you enjoyed this recipe so much!! Thank you so much for trying it out and I so appreciate the feedback. It means the world to me!

  35. 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!

  36. 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.

  37. 5 stars
    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!

    1. 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!

  38. 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!

    1. 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!

  39. 5 stars
    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.

    1. 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!