
And just like that, it’s 2017. Happy New Year, my friends!
Early January can bring a lot of pressure to set extreme New Year’s resolutions. Resolutions that temporarily fill the gym like a can of sardines, resolutions that involve crazy fad diets, and resolutions that encourage hard-and-fast rules with zero room for deviation. It can get a bit too crazy, a bit too fast - don’t ya think?!
This year I’m skipping the aggressive new year’s resolutions and opting for moderation. Partly because my fear of commitment makes it hard to get excited about doing (or eating) the same thing every day. Sure I love kale (a lot), but there’s no way I’m living on straight up kale for the next year. This lady still needs her pasta every now and again.

For days when your body is craving a nourishing and cozy meal, I encourage you to tuck into this vegetarian mushroom stroganoff. It’s comforting in the way that only carbs can be. And you can still feel good about it, I promise. Traditional stroganoff is loaded with meat, butter and sour cream. This lighter version switches out the meat for an extra big serving of umami-packed mushrooms (yay veggies). A combination of flour, vegetable stock and dairy-free milk forms a creamy sauce that covers every morsel of pasta. The sauce is so satisfying, it reminds me of a pasta-friendly mushroom gravy. And who doesn’t like gravy? Instead of butter, I use a neutral oil (like sunflower seed). These easy swaps make a better-for-you pasta that you can feel good about digging into. Because, it is the new year after all.
After a holiday full of cooking, I’m really digging the “one pot”-ness of this dish. Personally, I think there are some one pot recipes that could benefit from a second pot. But this one definitely isn’t it. And, given my approach to cooking has been described as a “mini hurricane” (direct quote from Anguel)...it’s always a bonus when kitchen cleanup is contained. As is often the case with one pot pasta dishes, you’ll want to keep an eye on your noodles as they cook. If it looks like they need a bit more liquid, add some more stock to loosen up the sauce and allow the noodles to cook. If you’re using egg noodles, they cook pretty quickly so make sure to stay on your toes! Overcooked noodles suck.
Season the dish with salt and pepper to suite your taste, because seasonings of vegetable stock can vary greatly by brand. For garnish, top with a generous serving of fresh parsley and a sprinkle of cheese. If you eat dairy, then hard Italian cheese (grated) works great. Vegans, opt for a dairy-free version, obviously (this brazil nut parmesan is delish).



Mushroom Stroganoff
Ingredients
- 2 tablespoons grapeseed oil, divided (or other neutral oil)
- 1 large yellow onion, diced (about 2 cups)
- 1 lb cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme (leaves)
- 3 tablespoons all purpose flour (or spelt flour)
- 3½ cups vegetable broth (the best you can find, see note 1)
- 7 oz dried broad egg noodles (see note 2)
- ½ cup non-dairy milk (unflavored and unsweetened)
- Salt and pepper (to taste)
- Parmesan cheese (for garnish, see note 3)
- Chopped flat-leaf parsley (for garnish)
Instructions
- Sauté onion: Heat 1 tablespoon of the grapeseed oil in large skillet (or pot) over medium-high heat. Add onion, sauté until translucent and golden at the edges, about 6 minutes.
- Add mushrooms: Add mushrooms, sauté until golden brown and any liquid is cooked off, about 8 minutes.
- Build sauce: Reduce heat to medium. Add the remaining 1 tablespoon of grapeseed oil, garlic, and thyme. Cook, stirring frequently, until garlic is fragrant, 1 to 2 minutes. Stir in flour until vegetables are evenly coated. Pour in vegetable stock, stirring vigorously to prevent clumps and scrape any brown bits off the pan.
- Cook noodles: Let mixture come to a boil. Then, add (uncooked) noodles and non-dairy milk. Use a spoon to stir the noodles so they're evenly covered with liquid. Cook, stirring every couple of minutes (so the noodles cook evenly), until the noodles are al dente, about 8 minutes. Keep an eye on the noodles: if the pan starts to look dry, add a splash of more stock. Stir as the noodles cook, so they don't stick to the pan; but be gentle as to avoid breaking the noodles.
- Season and serve: Season with salt and pepper, to taste. Garnish with cheese and parsley, and serve immediately.
Notes
- Vegetable broth: There aren't a lot of ingredients in this dish, so the vegetable broth you use will have a big impact on flavor. Use the best you can find. We highly recommend using Better than Bouillon (either the No Beef Vegetarian or Organic Vegetable Base).
- Broad egg noodles: Also sometimes labelled German Egg Noodles. Broad egg noodles are thin and slightly wavy. They are different than Spaetzle-type noodles (which tend to be twisted). For a vegan option, use pappardelle noodles.
- Parmesan cheese: Imported Parmesan cheese typically contains animal-based rennet. If you wish to avoid this, look for cheese labelled as "vegetarian friendly" or lists "microbial enzymes" (instead of rennet) as an ingredient. Asiago cheese is also a good alternative. For a vegan option, use a vegan Parmesan substitute such as store-bought shredded or homemade nut-based Parmesan (or leave it out altogether and season with more salt).
Julie says
I made this last night and it was great! I had to use dry herbs as it was a last minute thing and I had just made fresh egg fettuccine so I used a bit less liquid and used the fresh noodles! We also threw in some vegan meatballs and it was a nice addition. Thanks for the recipe!
bri says
Hi Julie — Glad to hear you enjoyed this recipe! The vegan meatballs and fresh pasta sounds like they worked out well:) Thanks so much for sharing!
Andrea says
One of my favourite evergreen kitchen recipes!! This dish comes together quick and easy. There's a few comments on here about it being too thick or too liquidy which is usually operator error so just follow the recipe closely. Luckily Bri's recipes are easy to follow and replicate!
bri says
We're thrilled to hear this is one of your favourites Andrea:) Thank you for taking the time to leave a review!
Rosie says
Would give a 5 out of 10. Followed recipe except for using plain flour and not spelt. A little bit stodgy and given the amount of mushrooms used not much flavour. Probably won’t make again.
Meaghan says
Could you make this recipe the day before or would the egg noodles become too soft? Alternatively could you make the sauce with less liquids and cook the noodles separately and add together when going to serve later?
Shelley Engle says
What's the nutrition for this??
Sarah says
Couldn’t get this mix to thicken! It was still very thin and ‘sticky’ at the end of the time ☹️ I’ve added some cornflour to try and thicken so fingers crossed that might save it. Don’t know what went wrong - I wonder if I made a mistake in converting from US cups to millilitres and added too much stock? Not sure.
Sarah says
** thin and ‘stocky’ (not sticky!)
Bri says
Hi Sarah! Sorry to hear that! We've had so many people make this recipe and haven't heard this ever happening- so let's try to get to the bottom of it! First question: did you make any other modifications and changes to the recipe as written? Because you're cooking dry pasta noodles in liquid stock, most of the stock should have been absorbed from the noodles as they plump up. Some of the stock will evaporate as it cooks uncovered too. Then, because the noodles contain gluten, some of that gluten will be released into the stock to thicken further. It's kind of like the concept of using pasta water to thicken, except much more intense since the noodles are cooked in one pot. With all these factors in play, it's hard to imagine how the mixture didn't thicken! It definitely should not need cornflour. It sounds like perhaps too much liquid was added as you say. 3.5 cups should have been 825-830 mL. Does that seem like the amount you added, or did you add more? Let us know if we can help further!
Janessa says
Hello Ms. Bri! My name is janessa I’m new to the vegan world and this recipe was great! I purchased a vegan protein broth instead of the veggie broth and OMG …. You must try it out it is so creamy and wonderful! Thank you so much !
Sarah says
I added about 1/4 cup of white wine and a little less vegetable broth and it was perfect!
Bri says
Hi Sarah! So happy to hear you loved the recipe! Yes, wine is a great addition to a dish like this! As we say...it never hurts to have a bit of wine in your food, and a bit of wine in your glass while cooking:D Hope you have a great rest of your week! xx Bri
Mike Rosenstein says
Big winner last night. I used 1% milk and it was great. Thank you!
Angie says
AP, was about to ask the same question about nut allergy...?
Bri says
Hi there! If you consume dairy, then regular milk would work perfectly here. Otherwise, you can use any unflavored, unsweetened dairy-free milk you like. For a nut-free option I‘d suggest plain Oat Milk!
AP says
Do you have a recommendation for another milk product? Love to make this for veg friends but there is a nut allergy
Bri says
So exciting! If dairy isn’t an issue, then the easiest route is to use regular dairy milk. Alternatively plain oat milk would also work! Basically you want to add a bit of “creaminess” without too much other flavor - so I’d avoid anything sweetened, flavored (eg. Vanilla), etc. Hope you & your friends enjoy this one! And don’t hesitate to reach out with any other questions xx
Bev says
You have a gift the way you present the food on your blog is soooo beautiful!
Sara says
Followed the recipe closely, but added a couple handfuls of spinach at the end until just wilted and finished it with a dollop of sour cream— It was really tasty and super easy. Love the shortcut of cooking the pasta in the sauce, which also made it more flavorful.
Elyse says
I never leave comments, but I need to let any doubters who may be left know that this is SO freaking good. Thank you for the recipe!
Krissy says
I made this last night using almond milk and vegan Parmesan. It was amazing!!! Thank you!!!!!!! 5/5 starts for sure!!!!!
Bri says
Hi Krissy! So great to hear! Glad you loved the pasta recipe. 5/5 stars is great feedback. Thanks for the pasta love!
Dimitrios Papadopoulos says
I’m confused
Ingredients call for almond milk. But in the preparation says add non dairy milk. ???
Bri says
Hi there! Almond milk is non-dairy milk:) If you prefer to substitute almond with another non-dairy (or dairy-based) alternative, that works too! Just make sure it’s unsweetened and unflavored (ie. Not vanilla)
Sarah K says
Cannot say enough good things about this recipe! So simple but so much flavor! I use parpadelle noodles and they work great too.
Bri says
So great to hear Sarah! Thanks so much for writing in:) We love Pappardelle noodles too - great choice for using in this recipe. Big hugs xx
georgie mullen says
This is such a good idea!! I need this in my tummy RIGHT NOW!! Haha!! I will be making this next week - just watch this space... thanks for the recipe 🙂 x
Bri says
YAAASSS Georgie! Can't wait for you to give this a go. Hope you enjoy! We'll keep our eyes peeled 🙂 Have a great weekend xx
Kristina Pridy says
What is the calorie count for a serving of the vegan version of this
Bri says
Hi Kristina! We don't count calories, so don't post calorie counts on our recipes. If that's something you're interested in, then the best thing to do would be to enter the recipe (with any vegan modifications you're making) into one of the free calorie counters online. Hope that helps!
Erin says
This was so delicious and easy 😍😍😍😍🎉!!!
Bri says
So great to hear Erin! Delicious AND easy is the best combo isn't it?! Thanks for sharing your feedback. Hope you have a great weekend ahead of you xx
hippechikk says
Just made this with zoodles... it was amazing ... my husband gave it a 9 out of 10 !! ... thanks for the recipe 🙂
Bri says
Love the idea of making these with zoodles! And we're thrilled that your husband gave it a 9 out of 10. You're so welcome. Thanks for cooking our recipe in your kitchen - hearing about it always makes our day. Happy Friday!
Brytanny Howard says
I cook using gluten free pasta. And I don’t know how well it would do to cook them in the sauce. If I want to cook the pasta separate do I just not add the milk in the end ?
Mitrah says
Hello there! Any chance I could use 2% or a more traditional milk if I cannot have almond milk? I worry about flavor but I am so excited to try this recipe! Thank you!
Bri says
Hi Mitrah! Yes that'll definitely work, so go right ahead! You can use regular milk in the exact same proportions as the almond milk in this recipe. Hope you enjoy!! And do let us know how it goes:)
Mitrah says
Thank you Bri! It turned out so yummy 🙂
Bri says
SO great to hear! Thanks for reporting back<3 Have a great rest of your week!
p says
Hello, do you have any recommendations for freezing this meal? I like to do a big meal prep, and wanted to use this for one of them! A friend made it and passed on the recipe, ABSOLUTELY delicious!!
Bri says
Hi there! So glad to hear you enjoyed the recipe! I've never tried freezing this pasta, so I'm sorry I don't have any recommendations on that end. I've only frozen lasagna/baked pasta, and I'm really not sure how reliable it would be to do it for a one-pot stove top pasta (especially a more delicate noodle like an egg noodle). I suspect it's much better fresh (or refrigerated for 1-2 days). But if you give freezing a try, let me know how it goes!
Jessica says
Did you try freezing it? I’ve frozen other casseroles that had egg noodles in them,m. Did this one turn out for you?
Bri says
Hi Jessica! I haven’t tried freezing it, but if you give it a try let me know how it goes!
Pat says
Needed to add cornstarch at end. Add early enough to cook in and not over cook noodles. Sour cream at very end with slightly less broth would be good too.
Family over and everyone was surprised how good it was.
Kasey says
Hi, do you know the calories per serving? Thanks.
Bri says
Hi Kasey! We don't publish caloric information on our recipes, so your best bet would be to run the ingredients through an online calorie calculator. That should tell you what you're looking for! Have a great day xx
Angela says
Can I use olive oil instead of grape seed oi?
Bri says
Hi Angela! Yes you can use olive oil instead of grapeseed. Also, any other neutral oil (e.g. canola, refined coconut oil, etc.) works! Enjoy!
Donna says
Made this tonight but had to use sliced bella mushrooms in place of Cremini simply because I couldn’t find any. I just finished my first plate and debating whether to get a second 🙂 it is absolutely delicious & so fast & simple to make! My husband is a picky eater & he enjoyed it also!
Bri says
Hi Donna! So great to hear that both you and your husband loved this dish! I hope you went back for a second one:D Thanks for stopping by. Have a great weekend xx
Jessica Williams says
Can you use nutritional yeast as a garnish instead of cheese, or does it need to be blended with other ingredients? I ask because I notice it gives your food a creamy, cheesy flavor.
Bri says
Hi Jessica! You can totally use nutritional yeast as a garnish! You could also use different hard cheese substitute (if vegan), or leave it out altogether. This recipe is vegan, except for the garnish. Hope you enjoy!
Pam says
Hi Bri,
Thanks for sharing this delicious recipe that is truely made in a single pot. My family loved it and wanted more. Next time I will double this recipe. Loved that it was so easy with such good ingredients.
Pamela
Bri says
Hi Pam! One pot dinners are THE best, aren't they?! So glad to hear that you and your family loved the Mushroom Stroganoff!! Have a great week - and thanks for stopping by.
Erica Purcell says
I can't say enough good things about this recipe!
Bri says
So glad you liked the Mushroom Stroganoff Erica! It's an especially cozy one to enjoy at this time of year:)