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    Home » Recipes » One Pot Meals

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

    Published: Dec 3, 2023 · Modified: Mar 1, 2024 by Richa 52 Comments

    Jump to Recipe   Print Recipe

    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.

    white bean stroganoff in the pan with toast
    Table of Contents
    • Why You’ll Love Bean Stroganoff
    • More Vegan Mushroom recipes
    • Recipe Card
    • Ingredients and Substitutions
    • Tips
    • How to Make Vegan Bean Stroganoff
    • Frequently Asked Questions

    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.

    close-up of white bean stroganoff in the pan

    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
    white bean stroganoff in the pan after dipping with toast

    More Vegan Mushroom recipes

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

    Recipe Card

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    white bean stroganoff in the pan with toast
    Print Recipe
    5 from 28 votes

    White Bean Stroganoff

    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!
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Main, Main Course
    Cuisine: French, Russian
    Keyword: bean stroganoff
    Servings: 4
    Calories: 231kcal
    Author: Vegan Richa

    Ingredients

    • 1 teaspoon oil or use 2-3 tbsp broth to sauté
    • ½ cup (80 g) chopped onion
    • 4 cloves garlic minced
    • 10 ounces (283.5 g) thinly sliced mushrooms such as portobello, white, cremini, or other mushrooms
    • 1 tablespoon soy sauce use tamari for gluten-free
    • 1 tablespoon balsamic vinegar
    • ½ to 1 teaspoon Dijon mustard , depending on how much of the mustard flavor you want in the sauce
    • ½ teaspoon dried thyme
    • ½ teaspoon salt less or more as needed
    • ¼ teaspoon black pepper
    • ⅓ cup vegan sour cream or vegan yogurt or a thick non-dairy cream
    • 2 tablespoons vegan parmesan
    • ½ to 1 cup (118.29 ml) water or vegetable broth
    • 15 ounce (425.24 g) can white beans drained, or 1 ½ 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 ½ 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

    Stroganoff, but Make it Vegan! And with White beans!

    Notes

    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.

    Nutrition

    Nutrition Facts
    White Bean Stroganoff
    Amount Per Serving
    Calories 231 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 2g13%
    Sodium 588mg26%
    Potassium 771mg22%
    Carbohydrates 35g12%
    Fiber 6g25%
    Sugar 4g4%
    Protein 12g24%
    Vitamin A 7IU0%
    Vitamin C 4mg5%
    Calcium 99mg10%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
    beans, mushrooms, and other vegan stroganoff ingredients in bowls on the counter

    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.

    onion and garlic in the frying pan

    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. 

    Hungry For More?

    My quick start guide has tips and secrets with easy recipes that you will LOVE! Richa 💝

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      adding mushrooms to the pan of cooked aromatics
      adding sauces to the mushrooms
      mushrooms int he pan after cooking

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

      adding seasoning to the mushrooms
      adding vegan sour cream to the cooked mushrooms
      adding vegan parmesan shreds to the cooked mushrooms
      mushroom mixture with the vegan sour cream and parmesan mixed in

      Add in ½ cup of the water or broth and all of the beans, tossing well, then cover and cook for 6 to 8 minutes.

      adding white bean to the pan of saucee

      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. 

      white bean stroganoff in the pan

      Frequently Asked Questions

      Is this recipe allergy friendly?

      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.

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        Sheet Pan Gochujang Bowl (1 pan, nut-free with gluten-free and soy-free options)
      • Punjabi chole in a bowl with rice, onion, and cilantro
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        ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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        1. Michelle

          March 06, 2024 at 9:20 pm

          5 stars
          I really liked this tasty easy dinner. I added baby spinach near the end.

          Reply
          • Vegan Richa Support

            March 07, 2024 at 10:19 am

            Good to hear!

            Reply
        2. Michelle

          February 19, 2024 at 10:44 pm

          Do you think it would be good with tempeh added in?

          Reply
          • Richa

            February 20, 2024 at 8:52 am

            Yes, crisp it up with the mushrooms for a bit and then proceed

            Reply
        3. Barb

          February 16, 2024 at 3:30 pm

          Can this be frozen?

          Reply
          • Vegan Richa Support

            February 17, 2024 at 11:34 am

            Yes

            Reply
        4. Lynn

          February 12, 2024 at 2:53 pm

          Mix in ALL of the herbs? You only list thyme. The other herbs you list are for garnish. What other herbs and what amount? Thx!

          Reply
          • Vegan Richa Support

            February 14, 2024 at 11:13 am

            I will correct the recipe, the first herb is just thyme.

            Reply
        5. Lisa

          January 31, 2024 at 5:59 pm

          5 stars
          Oh Richa! This is divine. Such BIG flavor for so little effort. I just love the creamy texture of the white beans in this tangy sauce. This dish will surely make a bean lover out of you. Hey all you non vegans, make THIS!

          Reply
          • Vegan Richa Support

            January 31, 2024 at 8:51 pm

            Awesome!

            Reply
        6. Stan

          January 24, 2024 at 9:40 am

          5 stars
          Delicious! Served over pearl couscous

          Reply
          • Vegan Richa Support

            January 24, 2024 at 11:11 am

            Sounds delicious over couscous!

            Reply
        7. Janell Hall

          January 21, 2024 at 7:19 am

          5 stars
          Delicious and simple, and definitely going into my dinner rotation! I didn’t change anything; we just ate it with toast.

          Reply
          • Vegan Richa Support

            January 21, 2024 at 11:05 pm

            It’s great with toast!! Glad you liked it.

            Reply
        8. Lenora S Dernoga

          January 20, 2024 at 3:37 pm

          5 stars
          Yummy and easy to make! Glad that it’s so healthy, too.

          Reply
          • Vegan Richa Support

            January 21, 2024 at 10:57 pm

            Glad you like it!

            Reply
        9. Ali

          January 19, 2024 at 10:04 am

          Hi,
          Can this be done in an instantpot?
          Thank you!

          Reply
          • Richa

            January 19, 2024 at 10:37 am

            You can cook it On saute mode. Or pressure cook with all ingredients except the sour cream and only 1/4 cup water for 5 mins. Quick release after 5 mins then add the sour cream and water and bring to boil and serve

            Reply
        10. Jean Simmons

          January 12, 2024 at 9:06 am

          Super tasty ! Will be great for potlucks in future. Really easy to make, warming and comforting. Thank you 😊

          Reply
          • Vegan Richa Support

            January 13, 2024 at 9:06 am

            Yes! It’s definitely a crowd pleaser.

            Reply
        11. Ruth

          January 10, 2024 at 1:42 pm

          5 stars
          So delicious! Fast and easy too
          Definitely a keeper!

          Reply
          • Vegan Richa Support

            January 11, 2024 at 5:23 am

            Yay!

            Reply
            • Franny

              January 20, 2024 at 6:48 am

              5 stars
              Super easy and delicious! The perfect dish for those days I don’t feel like cooking. Comforting too. Thanks, dear Richa!

              Reply
              • Vegan Richa Support

                January 20, 2024 at 12:32 pm

                Awesome!! Thanks for commenting.

                Reply
        12. Karen

          December 23, 2023 at 3:59 pm

          5 stars
          I have made this dish twice now.
          Absolutely delicious!! Easy too.

          Reply
          • Vegan Richa Support

            December 23, 2023 at 9:46 pm

            Thanks for commenting!

            Reply
        13. Babs

          December 21, 2023 at 8:36 am

          5 stars
          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!

          Reply
          • Vegan Richa Support

            December 21, 2023 at 9:36 am

            Glad you liked it!

            Reply
        14. Brei

          December 16, 2023 at 2:48 pm

          5 stars
          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!

          Reply
        15. Monica

          December 12, 2023 at 5:49 pm

          5 stars
          Simply delicious! Prepared as written and served over egg noodles.

          Reply
        16. andrea

          December 12, 2023 at 4:27 pm

          5 stars
          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.

          Reply
          • Vegan Richa Support

            December 12, 2023 at 8:20 pm

            So happy you liked it!

            Reply
        17. Pamela

          December 11, 2023 at 7:57 pm

          5 stars
          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.

          Reply
          • Vegan Richa Support

            December 12, 2023 at 8:14 pm

            Thank you!!

            Reply
        18. HR

          December 10, 2023 at 10:44 pm

          5 stars
          DELICIOUS! Very flavourful. Will definitely make this again.
          ** Note: I did not go vegan. I used real sour cream and real Parmesan.

          Reply
        19. Robert

          December 10, 2023 at 8:26 pm

          5 stars
          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!

          Reply
          • Vegan Richa Support

            December 10, 2023 at 8:59 pm

            That’s sounds so good! Thank you.

            Reply
        20. Kathy

          December 10, 2023 at 4:23 pm

          5 stars
          Loved it! Easy to prepare. Used unsweetened coconut yogurt (SO brand) and was delish.

          Reply
        21. Maneesha

          December 10, 2023 at 4:21 pm

          5 stars
          You did it again, Richa! Another slam dunk absolutely deeeelicious meal! I made this tonight, and I paired it with sourdough – it was fabulous! Thank you!

          Reply
          • Vegan Richa Support

            December 10, 2023 at 8:52 pm

            So glad you enjoyed it!!

            Reply
        22. Barb

          December 05, 2023 at 3:39 pm

          5 stars
          Made this tonight. Love it! I followed the recipe as written and won’t change a thing. Thanks Richa!

          Reply
        23. Karen Jones

          December 04, 2023 at 12:22 pm

          5 stars
          A great, speedy recipe, creamy and full of mushrooms yumminess. I’ll be making again 😋

          Reply
        24. Ana

          December 04, 2023 at 9:31 am

          5 stars
          I have made this today for lunch and it was lovely! Comfort food for a cold winter day 💚

          Reply
        25. Terri

          December 04, 2023 at 4:16 am

          5 stars
          Holy wow does this have flavor!!! I made as is….except I had no vegan parm. I just added more non dairy yogurt. It is so darn tasty. For me…this was 3 servings. Ate it over a baked potato. I will double the recipe next time!

          Reply
          • Vegan Richa Support

            December 04, 2023 at 8:11 pm

            Happy to hear it!

            Reply
        26. Kelly

          December 03, 2023 at 5:42 pm

          5 stars
          Another delicious recipe-thank you Richa! Both my husband and I enjoyed this over wheat toast. The only addition I made was I added some white miso paste to the sauce.
          Thanks for this warming recipe on on cold night! 🩵

          Reply
          • Richa

            December 03, 2023 at 8:33 pm

            Awesome

            Reply
        27. Kelly Wise

          December 03, 2023 at 5:17 pm

          5 stars
          Made this tonight and it was delicious!! I went with the vegan yogurt and omitted the parmesan. Served over brown rice with steamed vegetables and crusty bread. Will definitely make this again. Thank you Vegan Richa!

          Reply
        28. Kristin Hanes

          December 03, 2023 at 8:07 am

          This looks incredible! I usually make mushroom stroganoff with noodles. Have you tried adding noodles to this? Thanks for all your amazing recipes!

          Reply
          • Richa

            December 03, 2023 at 11:36 am

            You can fold in cooked noodles towards the end. If yum want saucier reduce beans to half so there’s more sauce for noodles. If you want to cook the noodles with the sauce, add 2 cups broth and 1 cup uncooked noodles, mix cover and cook. Fold in sour cream in the end

            Reply
        29. Susan Sparkes

          December 03, 2023 at 5:24 am

          Hi Richa

          I’m without a hob at the moment and would like to cook this in the Instant Pot, under pressure rather than a substitute for a hob on sauté, and mushrooms always give out lots of liquid under pressure (I regularly make your bourgignon and lentil one with sweet potatoes).

          Any thoughts as to liquid quantities for that? Rest could remain the same.

          Many thanks

          Reply
          • Richa

            December 03, 2023 at 11:39 am

            Use 1/2 cup broth. No need to brown the mushroom as they’ll cook under pressure, just sauté for 2 mins. And don’t add the sour cream/yogurt. Pressure cook for 5 mins, quick release after 5 then add in the cream and mix and sauté a min.

            Reply

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