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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.
Very happy with the process of making this and the flavor. I subbed almond butter because that’s what I had, and added some dried garlic, oregano, thyme, and used a high protein pasta. Mine didn’t have much of a sauce in the end, so I’ll try adding more liquid next time.
Thank you so much for the feedback, Angel! 😊 They absorb more liquid than traditional white pasta so keep some of that pasta cooking water on hand when preparing.
OMG I just finished making this and it is so delicious. Thank you for this easy and delish dish. Definitely adding this to my dinner rotation.
Glad you liked it, Brechin! Thank you for the feedback. 🙂
This looks delicious! Can this be divided into individual servings after cooking and frozen? If so, can it then be re-heated in the microwave?
Thanks so much!
Yes, it can be portioned and reheated.
Help. Mine didn’t have a creamy sauce at all. The noodles seemed to have absorbed every drop of liquid. Im pretty sure I followed every step correctly. I did use extra broth instead of wine. What might have gone wrong?
Hi Penelope, the noodles you were using could have absorbed more liquid than mine. If that happens again, you can add more liquid to start, or just stir in extra vegetable broth at the end – the sauce will loosen/form with the extra liquid
Hi! I’m terrible at finding good cooking wines. Which wine did you use for this recipe? Thanks!
I can’t recall the specific brand I used, but I always get a cheap Sauvignon Blanc!
Wonderful recipe! Super easy, tasty and comes out perfect every time!! Thank you.
You’re welcome, Lucy! ♥
So delicious and perfect for putting in the oven while guests come over. We have made it so many times for vegans and non vegans. Popular every time. We doubled the recipe recently thought and it ended up being really gummy at the bottom, I think bc we needed to mix it more as soon as it came out of the oven. We also used Banza pasta for more protein which adds a little bit more thickness to the dish, but I like that texture 🙂 Thanks, Caitlin!
This recipe is AMAZING! It’s now in our weekly rotation and I have served it to vegans and non vegans alike. I used half portobello mushrooms last time and it added even more delicious flavor.
Question: Can I double the recipe? It only fills the bottom layer of my baking pan and I wonder if adding more volume would mess with things?
Hi Jane! Portobellos are the way to go, so much flavor there 🙂 I think you can double it, you will probably need to bake it for an extra 5-10 minutes though
Incredible! Blown away by how delicious this was. Thank you!!
This turned out great!!! I added some soy beef crumbles and it was literally perfect. Loved it!!
I followed the recipe exactly, and my partner LOVED it and even ate the whole amount in one sitting (don’t worry, I made a different pasta recipe for the rest of us who don’t like mushrooms! Haha). Thank you so much for this recipe, it’s was nice to make him a special mushroom meal that he thought was very tasty and I felt confident making without having to taste it ???? this is going to be a new regular for us!
Amazing meal and so easy to make. Creamy and delicious and perfect with a glass of wine in front of the fire on a cold night. This will be added to my rotation. Thank you!
Yay! Happy to hear it’s making it into your rotation. Thanks!
This is a great recipe! Easy and delicious!
Thank you!
This is so delicious!! This was the first mushroom stroganoff I’ve ever made, and this recipe was so easy to make, it blew me away! I will definitely be making this again in the future!
Thank you so much!
Delicious for the first time making a vegan stroganoff…. But be careful your noddles are submerged, or you’ll almost chip a tooth on the uncooked ends FYI. That’s definitely user error though haha
I agree! The pasta should be al dente! 😂
Excellent recipe, tried it this morning and worked out beautifully. Taste is amazing, fast to put together, love it! Would absolutely serve to guests. Thank you.
Thanks so much!
Okay! So I mistakenly used a vegan butter made from cashews instead of cashew butter! Needless to say, it was much more soup-like….but everyone really enjoyed it and the flavor was delicious! Perfect for a brothy, light soup. I will be making again with the correct butter hah!
Haha that could be easy to misunderstand! But yes cashew butter is a little different; try that one out!
This was so delicious! My modifications were almond butter, instead of cashew, added 1/2 teaspoon garlic powder, and 1/2 teaspoon Dijon mustard. Thank you for the inspiration!1
Glad you enjoyed it!
Sooo good! Made this using sunbutter instead of cashew. Also added triple the amount of nooch and some hemp seeds for extra protein. Definitely making this again, it was amazing!
So glad you enjoyed it!
Delicious! Dangerously so. I think I ate more than my fair share. I love the rich, creamy sauce. I used 1/2 cup cashews and blended it them with the broth as suggested. Thank you for expanding my mushroom horizons too. The crimini mushrooms have a more robust flavor and chewier texture than the usual ones you find in entry grocery store.
Mushrooms are so great, there’s so many different kinds and they each offer something unique! Glad you enjoyed the recipe!
I have just prepared this for dinner. I am loving how easy and quick to make this. Having a newborn i am all about quick vegan meals. Thank you so much for sharing this recipe. I am also looking forward making your broccoli casserole.
Yay! Thanks for making it and let us know how you like the other one!
Just as good as the original, and a nice option if you want a more hands off option. Just like the original, we typically add more mushrooms, and we add peas after cooking!
Glad you enjoyed the other recipe as well as this one! Thanks for making it!