This looks amazing- could I use tahini in place of cashew butter? I make this at least once a month. Keep leftovers in the fridge where they will keep very well for a few days (3-4). This recipe was creamy, dreamy, tasty and made my taste buds rejoice! I doubled the recipe (using Veggie Better than Bullion) and added spinach for nutrients and color. I love his recipe! I cooked it for my son, but I will be cooking it for my entire family. Vegans and meat eaters alike loved it. I forgot we are going out of town and I have a ton of leftovers. Thanks again, wish I could give it more stars!! It’s one of the most delicious, and easiest meals I’ve ever made. We made this last night and loved it. Yes, that should be fine! I am vegetarian and my husband is vegan. This will be in the weekly night meal rotation this will also be what meat eating guest will eat when they visit , […] Dinner: One-Pot Mushroom Stroganoff […], […] One Pot Vegan Mushroom Stroganoff […], FYI – If you make this with whole wheat pasta, you should use less broth to make sure it’s still creamy. […] 9. This recipe is insanely delicious and SO easy! Thanks so much for sharing Dana! Learn how your comment data is processed. I’m officially obsessed. I didn’t have beef flavored veggie broth so I added about a tbsp of ‘Annie’s Vegan Worcestershire Sauce’. My pescatarian husband even loved it. My 15 year old son thoughy this was delicious. I sautéed garlic, red, green, and yellow pepper to add color and when it was almost done, some fresh spinach. So, so so good. Also make sure your soy sauce is gluten-free or switch it for tamari instead. Cheers! I’m trying to like it but I just don’t care for the flavor. I also added plant based ground “meat” sensational! ONE POT VEGAN MUSHROOM STROGANOFF […]. Nutritional info? […] Mum used to make us Stronganoff all the time and now we can enjoy it again with this One Pot Vegan Mushroom Stronganoff from Caitlin at From My […], […] you’re looking for more comforting Vegan recipes, you’ll also love this One Pot Vegan Mushroom Stroganoff and this Loaded Vegan “Chicken” Noodle […]. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Had a 24 oz. Freaking. Been plant based now 4 days so I so happy I found your site! Thank you so much. I used chickpea pasta for more protein and added vegan “beef” just so that I could trick my boyfriend into thinking it’s beef. I basically looked at traditional (meat) recipes for stroganoff and went with a pretty classic way of making this dish, just minus the meat and dairy. broth. What are your thoughts? Thank you for sharing those mouth-watering recipe. Is the 4 cups of pasta cooked or is it 4 cups of dry? Put the meat/chicken into a bowl with garlic, half the onion, salt, nutmeg, oregano and wine. This cozy and creamy noodle dish is sure to be a crowd-pleaser. Big mistake on my part! I used a full batch of our homemade vegan sour cream but if you want to use a store-bought vegan sour cream then you can. I don’t have cashew butter and I’m wondering if this recipe would still be good if I omitted it. Just a big, big thank you! Our key ingredients are: The secret to this magic is in the water-to-pasta ratio. […] This was sooo good. Hubby just licked the plate :))). Thank you for this yummy recipe! Also had to settle for slightly crunchy cashew butter. Thank you for this lovely recipe. ★☆ Son: What kind of stroganoff? What type of immatation beef broth did you use ? Absolutely delicious. Easy, simple, delicious. If your blender is a weaker model, then you may also need to soak your cashews beforehand for making the sour cream, so just bear that in mind. Packed with hearty mushrooms and fresh herbs, this is a family favorite that’s special enough to make for a dinner party for even your non-vegan guests! I followed the recipe and it turned out AMAZING! A friend made this for us last year and we fell in love with it! Thank you for your great work! Thanks for sharing this terrifi one-pot recipe — this gives me a jump on this week’s meal prep. Every single recipe I ever test rocks my world. I appreciate this so much, because we all know what it feels like to be excited about a new recipe, and then it is an epic fail. Thanks. Thanks! I made mine using veggie broth and tahini instead of cashew butter . Will surely give it a try. I just made this for dinner and it was delicious!! I started to check all the comments to find the answer but there is so many !!!,, One Pot Pumpkin Pasta (10 Ingredients!) It’s ready in 30 minutes, bursting with flavor and made with vegan sour cream. I liked this because it kept the leftovers moist when reheating. Thanks for this recipe! I’ve made this a couple of times now and it is delicious!! Best vegan stroganoff I’ve ever had. ! Good grief, was this ever delicious. I used vegetarian Better than Bouillon as the pseudo-meat flavors don’t appeal to me (>30 yr vegan). but do taste very similar. YUM!!! Creamy and super satisfying. I’ll definitely be making this again! Thank you. You *literally* just dump everything into one pot — pasta and all — let it simmer for a few minutes, and then it’s ready to serve. We served this alongside fresh sautéed green beans and it was so tasty. I used sunflower seed butter instead of cashew, and vegetable broth instead of beef, and apple cider vinegar instead of lemon juice.