Skip to content

One Pot Vegan Mushroom Stroganoff

One Pot Vegan Mushroom Stroganoff

One Pot Vegan Mushroom Stroganoff

One Pot Vegan Mushroom Stroganoff


1/2 medium yellow onion, finely⁣⁣

6 garlic cloves, finely minced⁣⁣

10 oz. mushrooms sliced⁣⁣

3 tbsp flour⁣⁣

1/2 cup vegan dry white wine (we used a Sauvignon Blanc)⁣⁣

2 tsp fresh thyme (stems removed)⁣⁣

2 tsp tamari (or soy sauce)⁣⁣

2 bay leaves⁣⁣

2 tbsp nutritional yeast⁣⁣

1/2 tsp dijon mustard⁣⁣

4 cups vegetable broth

8 oz. rotini pasta⁣⁣

1/2 cup vegan sour cream

Salt and pepper, to taste⁣⁣

Fresh parsley, finely chopped (for garnish)⁣⁣


In a medium pot or pan over medium heat, add in 2 tablespoons of vegetable broth . Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent.

Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.⁣⁣

Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.⁣⁣

Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through.⁣⁣

Add in the vegan Chicken Broth and mix through. Cook for 1 minute.⁣⁣

Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.

Leave a Reply

Your email address will not be published. Required fields are marked *