One Pot White Bean Stroganoff (gluten-free Nutfree options)

Creamy, mushroom-packed bean stroganoff is a 30-minute, one pot meal that is packed with flavor! White beans go amazingly in the easy sauce and it makes for a hearty weeknight dinner with some sourdough or bakery bread or over pasta or mashed potatoes.

This is a super quick one pot meal with the very flavorful stroganoff sauce with mushrooms and then I add beans for the protein. It’s just a super flexible and super delicious recipe. You can change out some ingredients, if you don’t have everything on hand, and it will still turn out amazing.

This bean stroganoff is a vegan version of beef stroganoff, a French dish made popular in Russia, that uses beef in a creamy mushroom-mustard sauce. Here, I’m replacing the beef with white beans to create a satisfying vegan version.

You can serve bean stroganoff with bread for dipping — like toasted sourdough, flatbread, or garlic bread — or dish it up over noodles.

Try this stroganoff with amazing flavor and packed with mushrooms for umami and white beans for protein! All the amazing flavor and ready in 30 minutes using just 1 pan! To make my noodle version which is also 1 pan, see here.

Why You’ll Love Bean Stroganoff

• creamy, flavorful sauce with tender beans and toothsome mushrooms
• so many ways to serve: with bread, over pasta, or with your sides of choice
• easy, one-pot, 30-minute meal
• nut-free with gluten-free and soy-free options

More Vegan Mushroom recipes

• Mushroom Patiala
• Garlic Mushrooms
• Baked Sticky Sesame Mushrooms
• Instant Pot Mushroom Masala
• Vegan Mushroom Chowder

Ingredients and Substitutions

• oil – To sauté.
• aromatics – Onion and garlic give the sauce base an amazing flavor!
• mushrooms – A signature stroganoff ingredient. Use portobello, white, cremini, or other mushrooms.
• soy sauce – For umami and saltiness. Use tamari for gluten-free.
• balsamic vinegar – Adds acid and just a tiny touch of sweetness.
• Dijon mustard – Another main ingredient in stroganoff.
• salt, pepper, and thyme – For flavor.
• vegan sour cream and vegan parmesan – For creaminess. You’ll also use extra vegan parmesan for garnish. You can use vegan yogurt or other thick, non-dairy cream in place of the sour cream, if you like.
• water or vegetable broth – To thin out the sauce.
• white beans – This is your meat substitute. You can use great northern, cannellini, or other white beans of choice.
• garnishes – In addition to the extra vegan parmesan, garnish with pepper flakes and chopped fresh herbs of choice.

Tips

• Start with the lower amount of water or stock, and add more at the end, depending on how thick you want your sauce.
• Depending on your pan and stove, the mushrooms can dry out some while cooking. If so, just cover the pan so they retain moisture while browning.

How to Make Vegan Bean Stroganoff

Heat a large skillet over medium heat, add the oil, and then add the onion and garlic and a good pinch of salt. Cook, stirring frequently, until the onion is translucent and starting to turn golden. Add splashes of water to help the onion cook evenly, 4 to 5 minutes.

Add in the mushrooms and another good pinch of salt, and cook for a minute. Then, mix in the soy sauce, balsamic vinegar, and Dijon mustard. Mix really well, and continue to cook until the mushrooms are al dente, another 5 to 7 minutes. If the pan is drying out too much, you can cover the pan to retain moisture and to help the mushrooms cook faster. 

Now, mix in all of the herbs and salt. Mix in the non-dairy yogurt and vegan Parmesan.

Add in 1/2 cup of the water or broth and all of the beans, tossing well, then cover and cook for 6 to 8 minutes.

Taste and adjust salt and flavor. Add more of the water or broth, if you want the beans to be saucier, or cook for a few minutes longer without the lid, if you want the sauce to thicken a lot. The sauce thickens as it cools, so you want to thicken accordingly. 

Switch off the heat, garnish with vegan Parmesan, pepper flakes, and herbs of choice. Serve with fresh bread, toasted bread, or garlic bread or other sides of choice. You can also serve this over pasta or baked potato or mashed potatoes. 

Frequently Asked Questions