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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.
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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
White Bean Stroganoff
Ingredients
- 1 teaspoon oil, or use 2-3 tbsp broth to sauté
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 10 ounces thinly sliced mushrooms, such as portobello, white, cremini, or other mushrooms
- 1 tablespoon soy sauce, use tamari for gluten-free
- 1 tablespoon balsamic vinegar
- 1/2 to 1 teaspoon Dijon mustard, , depending on how much of the mustard flavor you want in the sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, less or more as needed
- 1/4 teaspoon black pepper
- 1/3 cup vegan sour cream, or vegan yogurt or a thick non-dairy cream
- 2 tablespoons vegan parmesan
- 1/2 to 1 cup water, or vegetable broth
- 15 ounce can white beans drained, , or 1 1/2 cups of cooked white beans, such as great northern beans, cannellini beans, butter beans or other white beans of choice or use chickpeas or lentils
For Garnish
- more vegan parmesan, pepper flakes
- chopped fresh herbs, such as parsley, basil, or dill
Instructions
- 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 thyme, salt, pepper. Mix in the non-dairy yogurt/sour cream 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 adjust accordingly.
- Switch off the heat, garnish with some 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.
- Store refrigerated for upto 3 days. Reheat on the stove or microwave. Add non dairy milk if the sauce has thickened too much.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
This recipe is nut-free if you use a nut-free vegan yogurt. It is gluten-free, if you use tamari instead of soy sauce.
To make it soy-free, use soy-free yogurt and vegan Parmesan and omit the soy sauce and add in 2 to 3 tablespoons of white wine instead.
Super tasty ! Will be great for potlucks in future. Really easy to make, warming and comforting. Thank you 😊
Yes! It’s definitely a crowd pleaser.
So delicious! Fast and easy too
Definitely a keeper!
Yay!
Super easy and delicious! The perfect dish for those days I don’t feel like cooking. Comforting too. Thanks, dear Richa!
Awesome!! Thanks for commenting.
I have made this dish twice now.
Absolutely delicious!! Easy too.
Thanks for commenting!
This recipe is as delicious as it sounded when I first read it. I followed it, as written, and is absolutely one of the best entries I’ve made. The only time consuming part was the prep in cutting, but well worth it! Thanks for sharing!
Glad you liked it!
I’ve been way into making creamy bean dishes with some crusty homemade bread lately. So when I came across this recipe, it was a must try. And I’m so glad I did. It’s crazy delicious! Maybe the best recipe I’ve come across so far. The sauce is magical! Will definitely be keeping this one in the dinner rotation!
Simply delicious! Prepared as written and served over egg noodles.
This is a WINNER! Full of flavor and hearty. Even better the next day. This dish will find itself in my regular rotation. No one would ever guess just how healthy this is. I love the addition of the beans to give an extra bit of plant based protein.
So happy you liked it!
I made this last night and served it over baked potatoes. SO GOOD we nearly ate the whole thing! Next time I will double the recipe. Thank you for all your amazing recipes.
Thank you!!
DELICIOUS! Very flavourful. Will definitely make this again.
** Note: I did not go vegan. I used real sour cream and real Parmesan.
An amazing, comforting meal – but so good you may want to double the recipe to ensure you can have seconds. We used a medley of mushrooms and served it over mashed potatoes, with wilted garlicky spinach on the side, spiked with some chilli flakes. Next time, I’ll ribbon some kale and cook that in with the beans.
Richa, I’ve never made a single recipe of yours that hasn’t been a hit!
That’s sounds so good! Thank you.