Easy One Pot Vegan Mushroom Stroganoff Ready in Just 30 Minutes

Introduction

If you’re searching for a creamy, comforting dinner that comes together in a snap, this Easy One Pot Vegan Mushroom Stroganoff is your answer. Bursting with umami flavor and silky sauce, it’s the ideal plant-based solution for busy weeknights, requiring just a single pot and a handful of simple ingredients. In just 30 minutes, you can have a hearty, restaurant-worthy meal that pleases both vegans and non-vegans alike—no fuss, no mess.

Why You’ll Love this One Pot Stroganoff

Creamy and savory, this mushroom stroganoff puts an exciting twist on a classic comfort food—without any dairy or meat. Sautéed mushrooms build deep, earthy flavor while a simple plant-based sauce coats each bite of pasta. The best part? It’s made in just one pot, meaning minimal cleanup and maximum convenience.

The Secret to Perfect Vegan Stroganoff

The heart of stroganoff lies in its rich, creamy sauce. This recipe achieves luscious texture by simmering mushrooms and onions together with vegetable broth and non-dairy milk, then thickening the sauce with just a touch of flour or cornstarch. A splash of soy sauce, fresh garlic, and a squeeze of lemon add savory depth, brightening up the dish and balancing flavors without weighing it down.

How to Make One Pot Vegan Mushroom Stroganoff

This recipe is delightfully straightforward. First, sauté mushrooms and onions until golden and fragrant. Next, garlic, spices, and flour are added to create the roux. Stir in the broth, plant milk, and uncooked pasta, bringing everything to a simmer. As the pasta cooks, the starch naturally thickens the sauce, creating a velvety coating over the noodles. Finish with a touch of lemon juice and fresh herbs for vibrant, fresh flavor.

Serving Suggestions

Garnish your stroganoff with freshly chopped parsley, chives, or a dollop of vegan sour cream. Serve it alongside a crisp green salad or steamed vegetables for a well-rounded meal. This dish is also perfect for meal prep—simply reheat for a hot, filling lunch or dinner throughout the week.

Nutritional Information and Serving Size

This recipe serves 4 generous portions. Each serving contains about 320-370 calories (varies by plant milk and pasta choice), is low in saturated fat, high in fiber, and packed with satisfying plant-based protein.

💡Meal Planning Tip: Save this recipe to automatically generate an organized shopping list with all ingredients sorted by store section—perfect for efficient grocery trips and hassle-free meal planning.

Instructions

1. In a large pot or deep skillet, heat olive oil over medium heat. Add sliced onion and sauté for 2-3 minutes until slightly softened.
2. Add garlic and continue to cook for 1 more minute until fragrant.
3. Add sliced mushrooms, season with salt and pepper, and cook for about 6-8 minutes, stirring occasionally, until the mushrooms are browned and their moisture evaporates.
4. Sprinkle in flour and smoked paprika, stirring to coat the mushrooms and onions.
5. Stir in soy sauce, then gradually add vegetable broth and plant milk, stirring to avoid clumps.
6. Add uncooked pasta to the pot. Bring everything to a boil, then reduce to a simmer. Cook for 10-12 minutes (stirring occasionally) until pasta is al dente and the sauce is thick and creamy.
7. Remove from heat, add lemon juice, and adjust seasoning to taste. For extra creaminess, stir in vegan sour cream or cashew cream if using.
8. Garnish with fresh parsley and serve hot.

Weekly Meal Planning

This Easy One Pot Vegan Mushroom Stroganoff is perfect for planning out your weeknight meals. Save and schedule this recipe to organize your week and ensure all necessary ingredients are added to your shopping list—across multiple meals in your meal plan.

Planning Benefits:

– Automatically totals ingredient amounts across your chosen recipes
– Groups ingredients by grocery store department for quick, easy trips
– Minimizes waste and prevents duplicate purchases
– Keeps meal prep streamlined and organized

Pro tip: Schedule your recipes for the week and spot where you can cross-use ingredients (like onions, garlic, and plant-based milk) to save money and reduce food waste.

Cook and Prep Times

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes