No-Boil Baked Vegan Mushroom Stroganoff

GFGluten FreeOFOil FreeVVegan
4.96 from 25 votes
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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 😉

no boil vegan mushroom stroganoff in topped with parsley and black pepper in white bowl on marble countertop

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 vegan mushroom stroganoff in small containers organized inside of casserole dish

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. 


photo of mushroom stroganoff before going into the oven next to photo of casserole dish of mushroom stroganoff after baking

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: 

  1. Preheat the oven and set aside a casserole pan.
  2. 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. 
  3. Press all of the ingredients down evenly into the sauce and cover tightly with aluminum foil, then place in the oven to bake
  4. Remove and let sit, then stir in the lemon juice, add salt to taste, and enjoy!

no boil baked vegan mushroom casserole topped with fresh parsley and wooden serving spoon

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.

mushroom stroganoff in white bowl next to larger casserole dish of cooked stroganoff

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 in white casserole dish topped with fresh parsley

No-Boil Baked Vegan Mushroom Stroganoff

4.96 from 25 votes
Prep Time 10 minutes
Cook Time 40 minutes
This Baked Vegan Mushroom Stroganoff is the perfect creamy, wholesome comfort food. It’s hearty, rich in flavor, and fuss-free!


  • 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


  • 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.
Keyword: baked mushroom stroganoff, gluten-free mushroom stroganoff, no boil mushroom stroganoff, vegan mushroom pasta, vegan mushroom stroganoff
Course: Main
Method: Oven
Cuisine: American
Diet: Vegan

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. 5 stars
    Let me tell you how good this recipe is.

    I’ve been married 19 years. In that 19 years I’ve made two recipes from the internet that my husband has requested to be made weekly. This is one of them. That’s an easy 5 stars from me.

  2. We loved this dish! I doubled the recipe because there is four of us and I wanted leftovers for lunch. I didn’t have white wine so I used no-chicken vegan broth in place of it. I’ve also never found vegan beef broth so I used vegan no chicken brother instead. Came out so yummy. The lemon helps at the end! Can’t wait to try more. So glad I saw this on your Instagram.

  3. 5 stars
    This recipe is delicious and sooooooo easy. I just ate 2 bowls -_- Subbed the cashew butter for sour cream and wine for more broth. Thank you for sharing!

    1. Nope! I also use gf pasta 🙂 Just note that shorter noodles work better than longer shapes, and bean-based pastas tend to break up more during cooking.

  4. Wowee! Loved this recipe so much. I am always a little skeptical with one pot pasta meals, I’ve had some fails. This one is perfect. I used cashew butter that I made myself in vitamix. A definite new fave. Thank you!

  5. Delicious! Im allergic to nuts so I add a scoop of vegan mayo, which adds the vinegar taste because I also just add more broth instead of wine.

  6. im in the process of making it. Soudns delicious ! Just an FYI 8 oz is not 4 cups. It is about 240 ml which is just one glass.

    1. Hi Basia! The approximate measurement of 4 cups is referring to how much dry rotini pasta is used (since the shape takes up more room if you use a cup to measure it).

  7. 5 stars
    SO good!! I did the raw cashews in the blender idea and it turned out so well. Mine definitely didn’t appear that runny after pulling it out and there were a few pieces that stuck to the bottom of the dish a bit but those crispier pieces almost made it better. I think next time I will do just 1/4 cup more of the broth and see if a little more liquid helps.

    But overall I’m so pleased with how easy and delicious this recipe was! The flavor was incredible and my boyfriend who grew up on beef stroganoff really enjoyed it too. Thanks for such a good recipe!

  8. Do you know if using whole grain pasta changes the liquid requirements in any of these dump & bake recipes or if its an even swap?

    1. There will be a changes, Whole Wheat Pasta won’t cook up as firm as regular pasta does, either. The Whole Wheat flour is coarser and the dough doesn’t develop as much gluten to bind it all together, so it absorbs more water as it cooks. 🙂

  9. 5 stars
    I have made this stroganoff several times and it never disappoints. I served it to some staunch meat eaters and they loved it! This is yet another super recipe by Caitlin!

  10. 5 stars
    It doesn’t make sense that a recipe that’s so hands off can be so delicious, but this was an absolute treat! The only downside was that I was expecting leftover… but there weren’t any… cause we ate it all. Doubled the recipe next time with great success! 🙂

    1. Thank you so much for the feedback, Laurel! So happy everyone loved it. I agree with doubling the recipe next time! 😊