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!
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
- Sheet Pan Chicken and Veggies
- Vegetarian Sheet Pan Dinner with Tofu, Chickpeas and Butternut Squash
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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.
Like This Recipe? Rate & Comment Below!
This meal was BEYOND delicious. Served it with some steamed green beans. There was nothing left over and there are only three of us.
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
omg! another awesome recipe! Easy and such a comforting meal. So glad I have left overs!!! 🙂
absolutely delicious! i used roasted garlic base instead of veg broth, and I also added some salt. absolutely amazing
Amazing, we are new to a plant based diet but dishes like this make the change so easy.
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!
Wow! Decided to try this recipe and it was the perfect winter weekday meal. Quick and so full of flavor. Definitely making again!
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.
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!!
Incredible! Absolutely delicious. I will definitely do this again. Thanks so much for a great recipe.
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
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.
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
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!
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!
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?
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 🙂
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