Get ready to whip up something special in the kitchen! Our one-pot vegan mushroom stroganoff sauce is here to make your dinner plans exciting and delicious. This dish puts a plant-based twist on the classic, blending the rich flavors of mushrooms with a smooth, savory sauce. It's perfect for anyone looking for a comforting, meat-free meal that's easy to prepare and sure to please.
Imagine tender mushrooms and a rich, creamy sauce all coming together in one pot for the ultimate convenience. Whether you're a vegan food enthusiast or just looking for a delicious meat-free main dish, this stroganoff is bound to impress.
These dishes have been a hit among our readers, known for their robust flavors and easy preparation. We combined the best elements from these recipes – the umami-rich depth of mushrooms and the simplicity of one-pot cooking – to bring you this mouth-watering stroganoff.
💚 Why you will love this recipe
- Quick and Easy to Make
- Rich, Umami Flavor
- Comforting & Hearty
- Versatile Mushroom Use
- Nutrient-Rich Ingredients
- Balanced Meal
The ingredients that make this stroganoff SO good are:
- Oyster mushrooms provide a meaty texture and rich flavor, making them a perfect vegan substitute for traditional stroganoff.
- Smoked paprika: Gives a smoky depth to the dish, complementing the mushrooms and other ingredients. This is one of the most emblematic ingredients of a stroganoff sauce, along with Dijon mustard. Don't skip it!
- Dijon mustard: Contributes a tangy and sharp taste, balancing the sauce's creaminess.
- Onion: Adds a foundational aromatic flavor that enhances the overall depth of the dish.
- Garlic cloves: Infuse the stroganoff with a robust and slightly spicy flavor, essential for a savory profile.
- Olive oil: Used for sautéing, imparts a subtle richness and helps develop flavor.
- Thyme: Offers a subtle, earthy undertone that pairs well with mushrooms and adds complexity.
- Vegetable bouillon: dissolved in water, it provides the liquid base for the sauce, enriching it with a savory vegetable flavor.
- Chickpea flour: Acts as a thickener for the sauce, adding a slight nuttiness and boosting the protein content.
- Nutritional yeast: Brings a cheesy, umami flavor to the dish, making it delightfully savory without dairy.
- Red wine: Enhances the sauce with acidity and depth, complementing the earthy mushroom tones.
- Short pasta (such as penne): Gluten-free pasta or whole wheat pasta for different dietary preferences.
Extra firm tofu: Adds a boost of plant-based protein and texture variety to the dish.
See the recipe card for quantities.
- Oyster mushrooms: Substitute with cremini or a mix of your favorite mushrooms for varied flavors and textures.
- Onion: Shallots or leeks can be used for a milder, sweeter flavor.
- Garlic cloves: Garlic powder for a similar flavor without fresh garlic.
- Smoked paprika: Regular paprika with a pinch of cumin for a smoky hint.
- Dijon mustard: Regular mustard is a suitable alternative, offering a slightly different tang.
- Thyme: Rosemary can be used for a more aromatic and slightly piney flavor.
- Chickpea flour: All-purpose flour or rice flour can be used as thickeners, though they offer different flavors and textures. You can also check how to make gluten-free flour mix.
- Nutritional yeast: Miso paste, tahini sauce, or soy sauce for umami flavor. Use tamari for a gluten-free option to soy sauce.
- Red wine: White wine can be used for a lighter, slightly different flavor profile.
You will need a whisk, a large saucepan, a ladle, and a wooden spoon.
To make this stroganoff recipe, follow the step-by-step guide.
Hint: Oyster mushrooms often come pre-cleaned. However, if you're using mushrooms like cremini that may have dirt, be sure to clean them thoroughly using a brush.
Step 1: Tear oyster mushrooms.
Step 2: Shred extra-firm tofu and finely chop garlic and onion.
Hint: For serving, try setting aside a few torn oyster mushrooms. Sauté them in a skillet until golden brown, and use them along with chives to garnish each plate.
Step 3: Heat olive oil, sauté torn mushrooms, and lightly season with salt and pepper.
Step 4: Add onion, garlic, smoked paprika, Dijon mustard, thyme, salt, and pepper. Then, add the shredded tofu (if using).
Step 5: Cook for three minutes on medium-high heat until everything is cooked.
Step 6: Transfer the mushroom and tofu mixture to a plate.
Step 7: Deglaze the pot with red wine and add the nutritional yeast. Then, gradually add hot water and granulated vegetable bouillon; sprinkle in chickpea flour while whisking.
Step 8: Add uncooked pasta; continue adding vegetable broth. Stir continuously to avoid the pasta getting stuck in the bottom of the saucepan.
Step 9: Halfway through pasta cooking, add the reserved mushroom and tofu mixture.
Step 10: Season with salt and pepper, remove from heat, and let rest for five minutes before serving. Serve and top with freshly ground black pepper and optional chopped chives.
💡 Expert Tips
Choice of Oyster Mushrooms: While various mushrooms can be used in this recipe, oyster mushrooms are chosen for their particularly meaty texture, making them an excellent choice for mimicking the traditional stroganoff experience in a plant-based version.
High Heat for Mushrooms: Cook the mushrooms on high heat. This helps seal them properly, bringing out their rich, umami flavor without making them soggy.
Even Mushroom Pieces: Tear the mushrooms into evenly sized pieces for uniform cooking and a consistent texture in every bite.
Smooth Sauce: When adding chickpea flour, do it gradually and whisk continuously to avoid lumps, ensuring a smooth, creamy sauce. If the flour has clumps, use a fine mesh sieve to sprinkle the flour on the liquid while stirring.
Pasta Monitoring: Regularly stir the pasta while cooking to prevent it from sticking, and check for the perfect al dente texture.
Let It Rest: Allow the stroganoff to sit for five minutes off the heat before serving. This resting period lets the flavors blend, and the sauce achieve the ideal thickness.
Sauce-Only Version: Make the stroganoff sauce following the recipe, but skip the pasta. Instead, pour this rich sauce over steamed rice, vegan mashed potatoes, or your favorite pasta. Leave out the water since it's primarily for cooking the pasta. This will cut down the cooking time by 15 minutes. Add the reserved mushroom mixture only after the flour and vegetable broth have formed a creamy sauce.
Crispy Tofu Twist: Slice the tofu into thin strips and season with salt, garlic powder, and smoked paprika. Fry until they turn golden brown. Mix half into the mushroom mixture as it cooks, and garnish the finished dish with the remaining crispy tofu for a delightful crunch.
Truffle Oil Elegance: Replace olive oil with truffle oil to give the dish a sophisticated and earthy touch, making it an elegant and hearty choice for special occasions.
🥢 How to serve
Serve with Pasta: A traditional and always popular choice, ladle the stroganoff over a bed of your favorite pasta, such as penne or fettuccine, for a comforting and filling meal. If you like doing everything from scratch, make the stroganoff sauce and use it to top your homemade vegan pasta noodles without egg.
Over Steamed Rice: For a lighter yet satisfying option, serve the stroganoff atop a bowl of fluffy rice (see how to cook basmati rice). This combination allows the rich flavors of the sauce to really shine through.
Truffle Mashed Potatoes: Elevate your dining experience by serving the stroganoff over truffle-infused mashed potatoes. The creamy, earthy flavors of the truffle mashed potatoes complement the stroganoff beautifully, creating a gourmet twist on the classic dish.
Inside a bread bowl: serve it in a hollowed-out Italian artisan bread bowl, and as you savor the meal, scrape the inner sides of the bread bowl, combining the soft, flavorful bread with the creamy sauce
Storing in the Fridge:
- Allow the stroganoff to cool to room temperature before storing.
- Transfer it to an airtight container.
- It can be refrigerated for up to 3-4 days.
- For best results, reheat on the stove over medium heat, adding some water or vegetable broth and stirring occasionally until heated through. This helps maintain the creamy texture.
- If using a microwave, reheat in a microwave-safe container, stirring halfway through to ensure even heating.
Meal Prep Option:
- Prepare the stroganoff sauce and store it separately from your base (pasta, rice, or mashed potatoes).
- Refrigerate the sauce and base in separate containers.
- Reheat the sauce and base separately, then combine them when ready to serve for a fresh-tasting meal.
You can substitute the red wine with dry white wine for a slightly different but equally delicious flavor profile. If you prefer a non-alcoholic version, vegetable broth is an excellent alternative, maintaining the dish's richness while keeping it alcohol-free.
Along with tofu, you can add tempeh, seitan, or a vegan protein of your choice for added texture and protein content.
Yes, you can use various mushrooms like cremini, portobello, chanterelle, or a mix. Each type will bring a unique flavor and texture to the dish.
For a creamier texture, you can add a bit of plant-based cream or increase the amount of nutritional yeast.
Yes, you can freeze the stroganoff sauce. It's best to freeze the sauce separately from any pasta or base. Keep in mind that the texture of the sauce may alter slightly when thawed and reheated. For optimal results, thaw in the refrigerator overnight and reheat gently on the stove, stirring well to recombine any separated ingredients.
📚 More mushroom recipes
Dive into our collection of delightful mushroom recipes, each offering unique flavors and culinary experiences!
If you're a fan of the rich and earthy flavors in this recipe, you'll definitely want to explore more mushroom delights. For instance, if you're in the mood for something with a bit of crunch, our crunchy oyster mushroom recipe is a must-try.
And for those special occasions, the seared vegan oyster mushroom recipe brings a touch of elegance to your table. Each of these recipes showcases the versatility and deliciousness of mushrooms in unique and exciting ways.
Savored the creamy richness of our recipe? Elevate your mushroom experience further with our must-try seared mushrooms recipe.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
🧮 How to scale
When adjusting the quantity of this recipe, here are some tailored options to consider:
Doubling the Recipe (Including Pasta): Double all ingredients. For the mushrooms, it's crucial to cook them in smaller batches to avoid overcrowding the pot. This ensures they get nicely seared rather than soggy. Also, ensure your pot is large enough to accommodate the increased volume of pasta and liquids.
Halving the Recipe (Including Pasta): Simply halve all the ingredients. This option is great for smaller meals.
Making Only the Sauce (Larger Quantities): Double or triple the sauce ingredients, excluding the pasta and its water. This is perfect for preparing a batch of sauce to use over various bases like rice or mashed potatoes over several meals.
Making Only the Sauce (Smaller Quantities): Reduce the sauce ingredients by half for a smaller serving. Ideal for a single meal without leftovers.
One-Pot Vegan Mushroom Stroganoff
- 21 oz oyster mushrooms 600 g, Or mixed mushrooms
- 1 cup onion Large, chopped. Or leeks.
- 6 cloves garlic
- 2 tablespoons olive oil Or vegan butter
- 1 tablespoon smoked paprika Or regular paprika
- 1 ½ tablespoon Dijon mustard Or regular mustard
- ½ tablespoon thyme Or Rosemary
- 2 vegetable bouillon cubes with 4 cups of water, Or 4 cups of vegetable broth
- ¾ cup chickpea flour Or all-purpose flower
- ¼ cup nutritional yeast Or two tablespoons of soy sauce
- ⅓ cup red wine Or dry white wine
- black pepper To taste
- 5 cups boiling water For the pasta
- 1 teaspoon fine sea salt
- 7 oz extra firm tofu 200 g
- ½ oz chives For garnishing
One-Pot with Pasta
- Chop Ingredients. Begin by finely chopping your garlic and onion.
- Prepare Protein. Tear the oyster mushrooms into bite-sized pieces and shred the extra-firm tofu.Reserve some torn mushrooms to sauté them for garnishing.
- Sauté Mushrooms. Heat two tablespoons of olive oil in a large pot. Add the torn oyster mushrooms, chopped onion, and garlic. Include smoked paprika, Dijon mustard, thyme, and a pinch of salt and pepper. Stir for about five minutes.
- Add Tofu (optional). Incorporate the shredded tofu into the pot and cook for about three minutes on medium-high heat.
- Reserve Mixture. Transfer the mushroom and tofu mixture to a plate and set it aside.
- Deglaze Pot. Deglaze the pot with red wine and add nutritional yeast, whisking until well-dissolved.
- Add Bouillon and Flour. Gradually add hot water to the pot, followed by granulated bouillon, and sprinkle in chickpea flour while whisking to prevent clumping.
- Include Pasta. Add uncooked pasta and add water stirring to prevent sticking.
- Reintroduce Veggies. Halfway through the pasta's cooking time, add the reserved mushroom and tofu mixture, stirring well until you have a creamy mixture.
- Final Cooking. Cook for the time suggested on the pasta package, plus an extra three to five minutes for al dente texture.
- Season and Rest. Season with salt and freshly ground black pepper to taste. Remove from heat and let rest for five minutes before serving. For serving, try setting aside a few torn oyster mushrooms. Sauté them in a skillet until golden brown, and use them along with chives to garnish each plate.
Stroganoff sauce only
- Chop Ingredients: Begin by finely chopping your garlic and onion.
- Prepare Protein: Tear the oyster mushrooms into bite-sized pieces and shred the extra-firm tofu. Reserve some torn mushrooms for garnishing.
- Sauté Mushrooms: Heat two tablespoons of olive oil in a large pot. Add the torn oyster mushrooms, chopped onion, and garlic, along with smoked paprika, Dijon mustard, thyme, and a pinch of salt and pepper. Stir for about five minutes.
- Add Tofu (optional): If using tofu, incorporate the shredded tofu into the pot and cook for about three minutes on medium-high heat.
- Reserve Mixture: Transfer the mushroom (and tofu, if used) mixture to a plate and set it aside.
- Deglaze Pot: Deglaze the pot with red wine and add nutritional yeast, whisking until well-dissolved.
- Add Bouillon and Flour: Gradually add three cups of hot water to the pot, followed by granulated bouillon, and sprinkle in chickpea flour while whisking to prevent clumping.
- Reintroduce Veggies: Add the reserved mushroom (and tofu, if used) mixture back into the pot, stirring well until you have a creamy mixture.
- Final Cooking: Cook until the mixture thickens to a sauce consistency, which should take about 10 minutes.Note that this method reduces the cooking time by 15 minutes.
- Season and Rest: Season with salt and freshly ground black pepper to taste. Remove from heat and let the stroganoff sauce rest for five minutes before serving.
- Serve with Favorites: Serve the stroganoff sauce with your favorite pairings like pasta, mashed potatoes, rice, or a bread bowl.
- Garnish (optional): Sauté the reserved torn oyster mushrooms in a skillet until golden brown, and garnish each serving with these and chives.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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