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This Dump and Bake Vegan Mushroom Stroganoff is the perfect creamy, wholesome comfort food.
It’s hearty, rich in flavor, and fuss-free!
One of my favorite recipes just got even easier. Introducing: No-Boil Vegan Mushroom Stroganoff! This practically hands-free casserole is that end-of-the-day cozy comfort food that just hits the spot. With only 10 minutes of prep time and all the feel-good flavor, this recipe is one you won’t make just once 😉
This recipe is a riff of my One Pot Vegan Mushroom Stroganoff, which is one of the most popular recipes on my blog (and for good reason!) While that recipe is easy and delicious as-is, this recipe is even further hands-off: all you need to do is mix all of the ingredients together in a casserole dish, then pop it in the oven and set a timer.
INGREDIENTS FOR BAKED VEGAN MUSHROOM STROGANOFF
You’ll only need 10 simple ingredients to whip up this ultra-cozy dish:
- Cremini Mushrooms: have a “meaty” texture that makes them the perfect substitute for beef in this recipe; I like to cut mine into larger pieces, so they still have a nice bite.
- Pasta: I chose to use gluten-free rotini noodles, but any short shape pasta (gluten-free or otherwise) will do just fine.
- Cashew Butter: adds a creamy texture and doubles down on the rich flavor in this recipe. If you don’t have access to cashew butter, I’ve mentioned several different recipe substitutions in the recipe notes! ????
- Savory Seasonings: Onion, Parsley, Nutritional Yeast, and a bit of Ground Black Pepper help bring out the mouthwatering savory flavors in this dish.
- Vegan “Beef” Broth: gives us that savory liquid magic we need for the perfect stroganoff. And it packs just as much flavor as non-vegan beef broth!
- Dry White Wine: will bring this dish that authentic “stroganoff flavor,” but if you’d prefer to leave it out, a little extra vegan “beef” broth will do just fine.
- Lemon Juice: adds just the right amount of acidity to balance out all of the flavors and bring all the elements of the dish together.
HOW TO MAKE BAKED VEGAN MUSHROOM STROGANOFF
The No-Boil Baked Vegan Mushroom Stroganoff is a no-fuss recipe that’s incredibly easy to make. This dish comes together in less than an hour, follow these four simple steps:
- Preheat the oven and set aside a casserole pan.
- Add the cashew butter, wine, veggie broth, nutritional yeast, and black pepper to the casserole dish and whisk vigorously until well-combined. Once a creamy broth forms, add the pasta, mushrooms, and onion to the dish and mix until evenly distributed.
- Press all of the ingredients down evenly into the sauce and cover tightly with aluminum foil, then place in the oven to bake.
- Remove and let sit, then stir in the lemon juice, add salt to taste, and enjoy!
This No-Boil Baked Vegan Stroganoff is perfect for nearly any occasion. It’s super easy to whip up, and it’s impressive flavors make it great for a dinner party with friends, or a fancy night in with the family. I love how the pasta simmers with our hearty mushrooms, onions, and imitation beef broth while it cooks – this infuses it with the yummiest flavor, and makes the dish that much better!
This is the kind of cozy dish that is delicious enough to enjoy on its own, but it’s also great alongside a few comfy sides like freshly toasted garlic bread, steamed green beans, or your favorite sautéed leafy greens. I prefer to serve this dish fresh on the day it’s made, but any leftovers will keep in the fridge for up to 5 days.
If you’re looking for more no-fuss comfy casseroles, you’ll also love this Cheesy Broccoli Rice Casserole, this Dump and Bake Sweet Potato Rosemary Casserole, and this Buffalo Cauliflower & Chickpea Casserole!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
No-Boil Baked Vegan Mushroom Stroganoff
Ingredients
- 1/3 cup 85 g cashew butter or plant-based sour cream*
- 1/2 cup 120 ml dry white wine (or sub broth)
- 2 1/2 cups 475 ml imitation “beef-flavored” broth (or sub vegetable broth)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 1/2 yellow onion sliced
- 10 ounces 280 g cremini mushrooms, cut in half or fourths
- 8 ounces 225 g dry rotini pasta*; about 4 cups
- 1 tablespoon lemon juice
- 1/4 – 1/2 teaspoon kosher salt optional
- 2 tablespoons chopped parsley for serving
Instructions
- Prep: preheat the oven to 425F and set a 9×13″ casserole pan aside.
- Dump: add the cashew butter and wine to the casserole dish - whisk vigorously until the cashew butter emulsifies with the wine to form a creamy "broth". (It is easier to dissolve the cashew butter with a small amount of liquid than all of it at once). Then, add the "beef"-flavored broth, nutritional yeast, and black pepper; whisk well. Add the pasta, mushrooms, and onion, to the casserole dish and mix until evenly distributed. Use a spatula or spoon to press everything down evenly into the sauce, especially the pasta noodles.
- Bake: Cover the dish tightly with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 40 minutes. Remove from the oven and and stir in the lemon juice; add salt to taste, if desired. If the pasta sauce appears too runny for your taste, let the dish sit for 5 or so minutes; it will thicken as it cools.
- Serve warm; leftovers can be stored in the fridge and are best eaten within 5 days
Recipe Notes
- Pasta: I used a gluten-free brown rice rotini pasta, but any other variety of gluten-free or gluten-full pasta will work. Please note that shorter noodles work better than longer shapes, and bean-based pastas tend to break up more during cooking.
- Cashew Butter: If you cannot find cashew butter near you, you can make your own at home or substitute it with 1/2 cup of plant-based cream cheese or sour cream. If you do either of these, only add lemon juice to taste. Alternatively, you can also combine 2/3 cup of soaked cashews with the vegetable broth, wine, nutritional yeast, and black pepper in a blender - blend until smooth, then add to the casserole dish and follow the recipe as written.
- Want it meatier? Add up to 16 oz of plant-based ground beef to the recipe! Sauté the grounds in the pot with the onion. Once they are cooked, add in the remaining ingredients and proceed with the recipe as written.
Super tasty, quick, & easy! I used gluten free Barilla penne and Orrington Farms vegan beef broth base seasoning, & it worked perfectly. Thank you for the recipe!
You’re so welcome, Paula!
This is a great, quick, simple and delicious recipe. Can’t have cashews so we used tahini as a substitute for the cashew cream… and because I had different type of mushrooms on hand I needed to use a few types to make up the necessary amount. It was fantastic and I recommend mixing the shrooms too if you happen to have different ones. Thanks for another great one Caitlin!
You’re always welcome,Rebecca!