Vegan Mushroom Rosemary Stroganoff There’s really no other way of putting it. This healthy, plant-based, One Ingredient spin on the classic beef stroganoff dish is the epitome of creamy and comforting.

Stroganoff – have you ever wondered where the term originated? Probably not, but that won’t stop me from telling you anyways. It turns out, the original stroganoff recipe was a Russian dish with sautéed beef and a sour cream sauce, likely named after Count Pavel Stroganov, a military commander who led forces in the Napoleonic Wars. See that? A One Ingredient history lesson. Free of charge.

The point is, this dish absolutely requires a bright and creamy sauce, and that’s what we’re achieving here, primarily through tahini (sesame seed paste) which is amazingly creamy when blended into vegetable broth and simmered in these earthy mushrooms. And to put our own spin on this version, we’ll also throw in some fresh rosemary which is universally recognized as an instant way to make your dish taste at least 12x more fancy.

Mushroom_ Stroganoff


Makes: 4+ Servings


  • 2 tablespoons olive oil
  • 2 shallots
  • 4 cups sliced crimini mushrooms
  • 2+ cups vegetable broth
  • 1/4 cup tahini (sesame paste)
  • 2-3 tablespoons brown rice flour
  • 1 tablespoon lemon juice
  • 2-3 sprigs fresh rosemary
  • Salt & pepper to taste
  • 16 oz wide pasta


Step One

Begin warming a drizzle of olive oil over medium heat in a deep skillet, then add 2 minced shallots and 4 cups of sliced mushrooms along with a pinch of salt and pepper. Give this 5 minutes until the onions turn translucent, then pour in 2 cups of vegetable broth (to start) and 1/4 cup of tahini. Stir carefully to dissolve the tahini.

Step Two

Give this another 5 minutes to simmer, then add 2-3 tablespoons of brown rice (or whole wheat) flour until the sauce thickens slightly – stir quickly so the flour doesn’t clump. You don’t want this sauce to be too thick, so feel free to add a bit more vegetable broth if necessary. Finally, pick the leaves off 2 sprigs of rosemary, discard the stalks, and toss them right into the sauce, along with a squeeze of lemon juice (to add a hint of brightness, like the original sour cream sauce) and a generous shake of salt and pepper.

Step Three

While that simmers, begin boiling a pot of water for the pasta. You can use any pasta as long as it has a wide surface area; angel hair, spaghetti, etc. are out of the question because the sauce won’t adhere well to the thin strands. When the pasta is finished, simply use a slotted spoon to transfer the pasta right into the skillet with the sauce and toss everything together until evenly coated before serving with a garnish of rosemary.

Mushroom_ Stroganoff_Half


Leave a Reply
  1. This looks fabulous Andrew! I’ve been thinking about pasta all day and then this pops up in my Feedly- it’s meant to be 😉

  2. Can’t wait to try this. But do you have any suggestions on a good tahini brand? The last jar I bought must have used burned seeds bc it was SO BITTER and totally ruined the dressing I had made. I really don’t want that to happen here!

    • Oh! Sona, that’s an amazing idea. I’ve adapted this recipe to a gravy (coming later this week) but I love the idea of making a full soup out of it… that’s definitely on my must-try list now. Thank you!

  3. Hi Andrew,

    All I can say is, “WOW!” This looks amazing and I have to compliment you on your photography. I love, love, love your blog. <3 Thanks so much! I'll be putting this into my weekly rotation from now on.

  4. I have 90% of these ingredients at home right now! Yesss! I’m so excited to make this tonight (^_^). Thanks for sharing!

  5. wow, this was really great. i don’t follow recipes, but your blog has been a source of inspiration for a long time, and this was perfect for tonight. it was so good and umami. the rosemary tied everything together. the only problem i had was that the tahini was reasonably difficult to mix in. maybe you have to have really smooth silky tahini before you mix it in? yum yum yum.

    • Yay! I’m so glad to hear that , Irma! In terms of the tahini, hmm, mine was smooth and dissolved pretty quickly in the warm vegetable broth with a quick stir.

  6. I am so excited for this recipe. I was just craving stroganoff and wondering how to easily veganize it. Mushrooms and tahini – brilliant!

    • Thanks, Wendy! yes, you can either omit the lemon juice or use a teaspoon of apple cider vinegar. Either way, it won’t be a huge deal.

  7. Thanks again, Andrew! This is again a truly delicious recipe… and so easy to make! The rosemary is the true winner here. I used maizena (corn starch) because I couldn’t find brown rice flour but I guess that’s just a minor change. What’s next, I wonder… One Ingredient Veggie Meatloaf?

  8. This was amazing! I am a “new” vegan so I really appreciate the recipes. If they are all this good, I look forward to my new lifestyle. Thanks!

  9. This recipe makes cooking for my meat-loving boyfriend so much easier. We both absolutely love it!! It’s also great with buckwheat instead of pasta.

  10. I stumbled upon your site and found this recipe. My mom used to make Beef Stroganoff and I hated it – maybe it was the texture of the beef, or maybe it was the sauce, I don’t remember. I have been vegan for over 16 years, and finding this recipe makes me want to give it a go once more. You had me hooked at tahini.

    • That’s so funny because I have the same memories and I HATED the stroganoff my mom made (sorry, mom) but you might really like this one – it’s nothing like that 🙂

  11. About to use Tahini paste for the first time. So I have a couple of questions… long does Tahini paste keep and once opened do you keep it in pantry or fridge.

    Thank you…..I love mushrooms so I’m sure I am going to love this recipe.

    • Hi Maree! I’d keep it in the fridge for sure, and just look at the expiration date on the container, it should last until then if refrigerated.

      • Thank you…………….I did cook this for dinner tonight and I loved it. The husband however kept searching for the meat, mwoah. 🙂

  12. I’ve been trying to eat more vegan meals, so this was perfect. I didn’t have tahini sauce, so I subbed cashew butter, and it still tasted wonderful!

  13. We made it tonight for dinner for our Labor Day weekend. It was a delicious hit. Thank you so much for the great instructions and the photos.

  14. I had been looking for a stroganoff recipe for Xmas. All of my cookbook recipes seemed to make use of sweet peppers for the sauce, which I don’t care for. This recipe was perfect, traditional-tasting, and I had leftovers for days. The bowtie pasta was the perfect substitute for egg noodles. I’d make this again anytime.

    It was also really easy.

  15. Making this again tonight! Another one of our favorites from your blog…we seriously haven’t found anything we haven’t liked yet – and we’ve been following you for about 2 years! You’re the best!

    • Yes! Right at the very end of the recipe text there’s a row of square icons. The last one is a grey printer, click on that for a snazzy printer-friendly screen 🙂

  16. This looks delicous I have everything except the sesame paste. =) I can’t wait for my little girl and I to try this. When I make this I will omit the shallots as I hate them.

  17. I’m sorry. I don’t know if we went wrong somewhere with this, but we followed the recipe and the sauce was extremely bitter. It was kinda embarassing, as my sister and I tried this for a joint family dinner night. It turned out to be a dinner full of apologies and polite, ” It’s okay, it’s just a little bitter,” comments from family. I actually gave my husband the okay to toss it – which he did. I ended up having to heat up a marinara sauce as an alternative. Very disappointing. 🙁

    • Bummer! I can’t imagine which ingredients would cause this sauce to taste bitter, that’s very strange. Sorry for the disappointment.

  18. This was awesome! I just happened to stumble upon this while looking for a vegan recipe and I made it and it was delicious! My tahini melted quickly but it didn’t look as creamy as the photo. My sauce was a little chunky but I liked it. The rosemary and lemon juice really tied it together. Thanks for a great recipe. It’s a keeper!

  19. Made this for the family tonight, first time doing a One Ingredient Chef recipe. Went down really well! I added peas to bulk it up and added pancetta to my dad’s portion (he’s a complete carnivore) and everyone loved what they had! Thanks for the upload!

  20. This was pretty dang good! I added edamame and vegan Worcestershire sauce as well. Will definitely make this again! Thanks

  21. I just made this recipe, and it’s fabulous! I love the use of tahini rather than vegan sour cream. I substituted a gourmet mushroom blend of baby bella, shitake and oyster and threw in some chicken of the woods and hen of the woods mushrooms that I had in my freezer. This will def become one of my go-to recipes!

  22. This is my first time here. A window popped up to sign up but it wasn’t clear that ALL of your recipes are 100% Vegan in that window and I JUST went through and unsubscribed from so many things and will not subscribe to any site that isn’t 100% (why bother, right? SO MUCH GOOD 100% VEGAN FOOD OUT THERE!) But, now that I see that you are 100% vegan, I can’t find where to subscribe. Help! and I can’t wait to make this! 😀

    • Hmm! I’m not so sure cashew butter would work the same. You can certainly try but I can’t guarantee it will work. If you do, report back and let us know if it goes well 🙂

  23. I’ve made this countless times, and everytime it’s incredible. Anytime I’m craving a solid vegan comfort I always turn to this recipe. I have to tell myself “only one bowl!” or else I’ll end up eating the entire thing!

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