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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.
Dinner cannot be faster than this recipe! Between stepping into the kitchen and taking the first bites of this deliciousness, we spent less than 30 mins. What a savior this will be for those busy evenings. We had it with your 100% whole wheat bread and it was the perfect pairing.
I am also going to add this to our Thanksgiving menu this year, because husband said, ‘this tastes like thanksgiving’ and I couldn’t agree more 🙂 As usual, another 10/10 recipe from Richa!
That’s so sweet! Glad you liked it.
Great umami flavor, which is exactly what was needed this very cold night. Will put into rotation!
So good hear!
Delicious. Every recipe i try by Richa is great
Thank you!
Vegan Richa January challenge day 19: white bean stroganoff. I made this for lunch so I had it with hearty taco chips and sour dough bread. The recipe was easy to follow and the added mustard was perfect, not over powering. I am not a fan of Dijon mustard so I used a Spicey brown mustard I have in my pantry. Oh my, Delicious!!!!!! #richaveganuary2025.
So good to hear Diane
Richa – your recipes are always reliably awesome. I have just made this and it’s fantastic.
I have (and use) all your books and you are 100% my go-to girl for great-tasting recipes.
Thank you for all the time you put into making these wonderful dishes
Thank you for all your support!
Richa’s Veganuary Challenge’s Day 19 recipe was a perfect meal for a bitter cold night. Served over chickpea rotini pasta with a side of sourdough was just right. Another recipe I maybe would have skipped over without the challenge and I’m so glad I was guided to check it out. Dijon mustard seemed like a strange ingredient and boy was I wrong- it added such clover that I even added more at the end!! Thanks!
So glad you decided to try it!
I’ve made this twice now and it’s delicious! I only had almond milk so I sprinkled a bit of flour in the pain before adding the almond milk and a bit of lemon. Turned out fine!
Thanks for the tip!
Made this for a quick lunch today & will certainly make it again! The sauce is super flavorful & envelopes the white beans with flavor. Mine turned out a little salty, so I’ll adjust next time. We ate this yummy dish over couscous (also a time saver). Thanks for the recipe!
Yay!! Thanks for taking the time to comment.
I loved this so much – ate the whole thing myself over a few days with crusty bread.
Yay!1 So happy you liked it.
Absolutely delicious!!
Yay!!
Ok, I had to come back and gush more about this recipe after making it again last night. I was craving it with the freezing cold weather we’re having and boy did it hit the spot! So cozy and nourishing. This time I didn’t have vegan sour cream on hand so I used cashew cream instead, and it was still on point. Served with sourdough bread. This one will definitely be a winter staple in my household!
Thanks for coming back!!