One Pot Vegan Mushroom Stroganoff


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce (vegan if desired)
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1/2 cup vegan sour cream
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish
  • 12 oz. wide eggless noodles


  1. Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for another 1-2 minutes.

  2. Add sliced mushrooms to the pot and cook until they release their moisture and are golden brown, about 5-7 minutes.

  3. Add tomato paste, soy sauce, Worcestershire sauce, and all-purpose flour to the pot. Stir well to combine and cook for another 1-2 minutes.

  4. Slowly pour in vegetable broth while stirring continuously to avoid any lumps. Bring to a simmer and let cook for about 10 minutes, stirring occasionally.

  5. Cook the eggless noodles according to package instructions, then drain and set aside.

  6. Add vegan sour cream to the mushroom mixture and stir until well combined. Season with salt and pepper to taste.

  7. Add the cooked noodles to the pot with the mushroom mixture and stir until the noodles are coated in the sauce.

  8. Serve the mushroom stroganoff hot, garnished with chopped parsley.

Enjoy your delicious and easy One Pot Vegan Mushroom Stroganoff!

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