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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.
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4.79 from 46 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 Time10 mins
Cook Time20 mins
Course: Lunch/Dinner
Cuisine: vegan
Keyword: mushroom stroganoff
Servings: 4
Calories: 566kcal

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