One Pot Vegan Stroganoff

Dinner, Pasta by Chanty
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I am a huge proponent of one pot recipes because I like to do as few dishes at the end of the night as possible! Not only is this vegan one pot stroganoff recipe easy to make, but it is also flavorful, savory, creamy and beefy! This recipe is loaded with mushrooms which are super healthy and have been shown to boost immune function. I like to use whole wheat pasta for added fiber. The sauce is ultra creamy with the addition of cashew butter stirred in at the end. I use store bought vegan beef crumbles to give this recipe a beefy texture and add some additional plant based protein to the dish. It is one of my boyfriend and my favorites recipes so I hope you enjoy!

I use this vegan beef bouillon in this recipe. I buy it from Sprouts but it is available on Amazon. Its pretty high in sodium so I like to only use 1/2 a cube. You can add more to adjust to your taste preferences. If you cant find these beef cubes then you can use veggie broth in place of water.

Vegan Worcestershire sauce you can buy off Amazon. I use Kroger brand. Most Worcestershire sauces contain fish so be careful if you are a vegan.

One Pot Vegan Stroganoff

Chanty
Vegan beef, mushrooms, whole wheat pasta in a savory cashew butter sauce
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 People

Ingredients
  

  • 1/2 onion diced
  • 4 cloves garlic minced
  • 16 oz baby bella/ cremini mushrooms sliced
  • 12 oz vegan ground beef
  • 1/4 tsp black pepper
  • 2 tsp dijon mustard
  • 1 tbsp Worcestershire sauce make sure its vegan
  • 1/2 tsp ground thyme
  • 1/2 not beef bouillon cube
  • 1/4 cup dry white wine optional
  • 5 cups water
  • 12 oz whole wheat pasta

Vegan sour cream

  • 1/2 cup cashew butter
  • 1 lemon juiced
  • 1 tbsp corn starch
  • 1/2 cup water

Instructions
 

  • 1. In a large pan with a lid add the onion and cook for 3 minutes until soft. Add 1 tbsp water as needed to prevent sticking.
  • 2. Add in the garlic and mushrooms and stir. Seaason with black pepper. Splash in water. Cover with a lid. Let the mushrooms cook down for about 5 minutes.
  • 3. Once the mushrooms have cooked down, add in the ground beef, spices, broth cube, Worcestershire sauce, mustard, wine, water, and pasta and stir. Bring to a boil. Cover and reduce to a simmer. Simmer for about 6-7 minutes or until the pasta is cooked.
  • 4. In a separate bowl mix together the cashew butter, lemon juice, water and corn starch. When the pasta is cooked take off the lid and stir in the cashew butter sauce until well combined. Season with salt and pepper to taste.

Notes

I like to use Trader Joe’s Beefless Ground Beef but some other brands you can use are Gardein Beefless Ground, Beyond Meat frozen beef crumbles, or Impossible Burger ground beef.
Kroger brand Worcestershire sauce is vegan. Be careful when using other brands because most Worcestershire has fish. 
You can use whatever pasta you like. I like whole wheat or bean pasta.
You can use any kind of mushrooms you like. 
The white wine is optional. I made this recipe without it before and it tastes just as good. 
For the “sour cream” you can use almond butter in place of cashew butter. Alternatively, you can try using vegan unsweetened yogurt, or vegan store bought sour cream.
 
Keyword mushrooms, noodles, oil free, pasta, plant based, stroganoff, vegan beef