30-Minute One-Pot Vegan Mushroom Stroganoff with Creamy Dijon Sauce
Browned mushrooms, smoky paprika and a tangy Dijon-coconut sauce cook with the pasta in one pot. A cozy vegan stroganoff on the table in about 30 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
30-Minute One-Pot Vegan Mushroom Stroganoff with Creamy Dijon Sauce is a vegan dinner recipe made with olive oil, cremini mushrooms, fine salt. It takes 35 minutes of hands-on time, serves 4, and each serving has 456 calories, 15 g of protein and 4 g of fiber.
The pasta cooks right in the broth, and its starch thickens the sauce, so you don't need flour or a roux. Brown the mushrooms properly before any liquid goes in, because the deep color is where most of the savory flavor comes from. Stir in the coconut milk, Dijon and lemon at the end. Their tang does the job sour cream does in a classic stroganoff.
Ingredients
- 2 tbsp27 golive oil, divided
- 1½ lb680 gcremini mushrooms, sliced about 1/4 inch thick
- ¾ tsp4.5 gfine salt, divided
- 1 medium110 gyellow onion, finely diced
- 4 cloves12 ggarlic, minced
- 1½ tsp3.5 gsmoked paprika
- 1 tsp1.4 gdried thyme
- 2 tbsp32 gsoy sauce or tamari
- 3 cups720 glow-sodium vegetable broth
- 8 oz227 gshort pasta such as fusilli, campanelle or egg-free wide noodles
- 1 cup226 gfull-fat canned coconut milk, well stirred
- 1½ tbsp23 gDijon mustard
- 1 tbsp15 gfresh lemon juice
- ½ tsp1.2 gblack pepper, freshly ground
- ¼ cup15 gfresh flat-leaf parsley, chopped (optional)
Kit: large deep skillet or Dutch oven with lid, wooden spoon
Tips
- Don't crowd the mushrooms. If your pan is smaller than 12 inches, brown them in two batches so they sear instead of steaming.
- Pastas cook at different speeds. Start checking yours 2 minutes before the package time, because it keeps softening in the hot sauce.
- Use low-sodium broth. The soy sauce and Dijon already add plenty of salt.
Swap ideas
- Use 1/2 lb shiitake in place of some of the cremini
- Deeper, meatier flavor with a slightly chewier bite.
- Use unsweetened plain oat milk plus 2 tbsp cashew butter instead of coconut milk
- Removes any hint of coconut and gives a more neutral, nutty creaminess.
- Use whole-wheat pasta
- Nuttier flavor. It may need 1–2 extra minutes and a splash more broth.
- Use fresh dill instead of parsley
- A more classic Eastern European finish that suits the tangy sauce.
The numbers
Nutrition per serving
456kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 11.9 g 60%
- Sugars
- 6.9 g
- Sodium
- 1494 mg 65%
- Potassium
- 1173 mg 25%
- Calcium
- 87 mg 7%
- Iron
- 5.5 mg 31%
- Vitamin C
- 6 mg 7%
- Vitamin B12
- 0.17 µg 7%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Oil, olive, salad or cooking, Mushrooms, brown, italian, or crimini, raw, Salt, table, Onions, raw, Garlic, raw, Spices, paprika, Spices, thyme, dried, Soy sauce made from soy and wheat (shoyu), Soup, vegetable broth, ready to serve, Pasta, dry, enriched, Nuts, coconut milk, canned (liquid expressed from grated meat and water), Mustard, prepared, yellow, Lemon juice, raw, Spices, pepper, black
Method
Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the mushrooms in an even layer and leave them alone for 3 minutes. Then stir and keep cooking until their liquid has evaporated and they are browned at the edges, 7–9 minutes in total. Season with 1/4 tsp salt and transfer to a plate.
Lower the heat to medium and add the remaining 1 tbsp oil and the onion. Cook, stirring often, until the onion is soft and translucent, 4–5 minutes.
Stir in the garlic, smoked paprika and thyme and cook until fragrant, about 45 seconds. Pour in the soy sauce and scrape up any browned bits from the bottom of the pot.
Add the broth, the remaining 1/2 tsp salt and the pasta. Bring to a boil, then lower the heat to a steady simmer, cover and cook for 8 minutes. Stir every 2–3 minutes so the pasta doesn't stick.
Uncover and stir in the coconut milk, Dijon and browned mushrooms. Simmer uncovered, stirring often, until the pasta is al dente and the sauce coats the noodles, 2–4 minutes more. If it gets too thick, loosen it with a splash of broth or water.
Take the pot off the heat and stir in the lemon juice and black pepper. Taste and adjust the salt, then let it stand for 2 minutes to thicken slightly. Top with parsley and serve hot.
Storage: Refrigerate in an airtight container for up to 3 days. The pasta soaks up sauce as it sits, so reheat it gently on the stovetop with a few tablespoons of broth or water until creamy again. Freezing isn't recommended because the pasta turns soft.
Questions
- How much protein is in 30-minute one-pot vegan mushroom stroganoff with creamy dijon sauce?
- Each of the 4 servings has 15 g of protein, 4 g of fiber and 456 calories, calculated from USDA FoodData Central values for every ingredient.
- Is 30-minute one-pot vegan mushroom stroganoff with creamy dijon sauce vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does 30-minute one-pot vegan mushroom stroganoff with creamy dijon sauce take to make?
- 10 minutes of prep and 25 minutes of cooking, so 35 minutes of hands-on time.
- Can you make 30-minute one-pot vegan mushroom stroganoff with creamy dijon sauce ahead?
- Refrigerate in an airtight container for up to 3 days. The pasta soaks up sauce as it sits, so reheat it gently on the stovetop with a few tablespoons of broth or water until creamy again. Freezing isn't recommended because the pasta turns soft.
- What can I substitute in 30-minute one-pot vegan mushroom stroganoff with creamy dijon sauce?
- Use 1/2 lb shiitake in place of some of the cremini — deeper, meatier flavor with a slightly chewier bite.. Use unsweetened plain oat milk plus 2 tbsp cashew butter instead of coconut milk — removes any hint of coconut and gives a more neutral, nutty creaminess.. Use whole-wheat pasta — nuttier flavor. it may need 1–2 extra minutes and a splash more broth.. Use fresh dill instead of parsley — a more classic eastern european finish that suits the tangy sauce..
- Does 30-minute one-pot vegan mushroom stroganoff with creamy dijon sauce contain gluten?
- Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 6, 2026 ·Eastern European-inspired