One Pot Vegan Mushroom Stroganoff
A quick and delicious one pot meal made with mushrooms, creamy elements, and spices; perfect for busy weeknights.
Ingredients
Base Ingredients
- 16 ounces Mushrooms, sliced (cremini or button)
- 1 medium Onion, diced
- 3 cloves Garlic, minced
Liquid Ingredients
- 4 cups Vegetable broth
- 1 cup Coconut milk (or any plant-based cream)
- 2 tablespoons Soy sauce
Pasta
- 8 ounces Noodles (wide egg-free pasta or any pasta of choice)
Spices and Garnish
- Salt, pepper, garlic powder (to taste)
- Fresh herbs (Parsley or thyme for garnish)
Instructions
Preparation
- In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent (about 5 minutes). Then, throw in the minced garlic and let it mingle for an additional minute.
Cooking the Mushrooms
- Toss in your sliced mushrooms and cook them down until they’re golden brown, which should take about 7–10 minutes. The mushrooms should release their moisture, helping to create a flavorful broth.
Combining Ingredients
- Once the mushrooms are beautifully browned, add the vegetable broth, coconut milk, and soy sauce. Stir everything together, bringing it to a gentle boil.
Cooking the Pasta
- Add the pasta right into the pot! Stir occasionally, allowing the noodles to cook according to the package instructions (typically around 8–10 minutes).
Final Seasoning
- Once the noodles are tender, taste your stroganoff. Add salt, pepper, or additional garlic powder as desired.
Garnishing
- To finish it off, garnish your dish with fresh herbs. Serve warm, and watch everyone at the table dive in!
Notes
For a protein boost, consider adding some lentils or chickpeas. Feel free to mix and match your favorite vegetables in this dish! Spinach, peas, or zucchini can add a pop of color and extra nutrients.