Name: No-Boil Baked Vegan Mushroom Stroganoff
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Vegan
Ingredients: ⅓ cup cashew butter (or plant-based sour cream); 2 ½ cups vegan ‘beef-flavored’ broth (or vegetable broth); 2 tablespoons nutritional yeast; 1 teaspoon ground black pepper; 8 oz gluten-free pasta (or any short pasta); 2 cups cremini mushrooms, sliced; 1 medium onion, chopped; 1 tablespoon lemon juice; Salt to taste

This creamy, comforting No-Boil Baked Vegan Mushroom Stroganoff brings all the rich flavors of traditional stroganoff with none of the dairy or complicated techniques. The magic happens when everything cooks together in one dish, allowing the pasta to absorb all those delicious flavors while creating its own sauce.

Why You’ll Love This Recipe

One-pan wonder: Everything cooks together in a single casserole dish, meaning minimal cleanup.
No boiling required: Skip the step of pre-cooking pasta – it cooks directly in the sauce.
Plant-based comfort food: Delivers all the creamy, savory satisfaction of traditional stroganoff without any animal products.
Foolproof method: The covered baking technique ensures perfectly cooked pasta every time.
Weeknight friendly: Just 10 minutes of hands-on prep time before the oven does all the work.
Naturally umami-rich: Mushrooms and nutritional yeast create deep, satisfying flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cashew butter forms the creamy base of this dairy-free stroganoff, delivering rich texture and subtle nutty flavor. You can substitute with store-bought plant-based sour cream if you prefer or have it on hand.

Vegan “beef-flavored” broth provides depth and savory notes that mimic traditional stroganoff. Regular vegetable broth works perfectly fine too, though you might want to add a splash of soy sauce or tamari for extra umami.

Nutritional yeast contributes a cheesy, savory flavor that enhances the overall richness of the dish while adding B vitamins and a protein boost.

Black pepper brings essential warmth and subtle heat that balances the creamy elements in the sauce.

Gluten-free pasta makes this dish accessible for those with gluten sensitivities, but any short pasta shape works wonderfully. Rotini, penne, or bowties hold the sauce particularly well.

Cremini mushrooms offer earthy, meaty texture and umami flavor that’s essential to stroganoff. Their robust quality stands up well to baking.

Onion provides aromatic sweetness that develops beautifully during the baking process.

Lemon juice brightens the finished dish with a touch of acidity that cuts through the richness and balances all the flavors.

Salt is added at the end to fine-tune the seasoning, as the broth contains varying amounts of sodium depending on brand.

Directions

Preheat your oven to 375°F (190°C) and grab a medium-sized casserole dish (approximately 9×13 inches).
In the casserole dish, whisk together the cashew butter, vegan broth, nutritional yeast, and black pepper until the mixture is smooth and well combined. Take your time with this step to ensure the cashew butter fully incorporates.
Add the uncooked pasta, sliced mushrooms, and chopped onions to the liquid mixture. Stir everything thoroughly to coat all components with the sauce.
Press the mixture down evenly in the dish, ensuring the pasta is mostly submerged in the liquid. Cover tightly with aluminum foil – this step is crucial for proper cooking.
Place in the preheated oven and bake for 40 minutes. The tight foil covering creates a steamy environment that cooks the pasta perfectly.
After baking, remove from the oven and carefully peel back the foil (watch out for hot steam). The pasta should be tender and most of the liquid absorbed.
Stir in the lemon juice, mixing well to distribute throughout the dish. Season with salt to taste, and serve immediately.

Servings and Timing

This recipe yields 4 generous servings, making it perfect for a family dinner or meal prep for a couple with leftovers. Each serving contains approximately 300 calories.

Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Variations

Vegetable Boost: Add 1-2 cups of additional vegetables like peas, spinach, or bell peppers. For firmer vegetables, add them at the beginning; for quick-cooking ones like spinach, stir them in after baking.

Herb-Infused: Mix in 1-2 tablespoons of fresh herbs like thyme, rosemary, or parsley before serving for a fresh flavor dimension.

Truffle Essence: For special occasions, a few drops of truffle oil stirred in at the end elevates this dish to restaurant quality.

Spicy Version: Add red pepper flakes or a dash of hot sauce to give your stroganoff a pleasant kick.

Protein Plus: Incorporate 1 cup of cooked lentils or 1/2 cup of vegan ground meat substitute for additional protein.

Mushroom Medley: Use a mix of mushroom varieties like shiitake, oyster, and cremini for complex flavor and textures.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and improve overnight.

Freezing: This dish freezes well for up to 3 months. Portion into individual servings before freezing for easy reheating. Thaw overnight in the refrigerator before reheating.

Reheating:

Microwave: Add a splash of vegetable broth or water before reheating to maintain moisture. Heat on medium power in 1-minute intervals, stirring between each, until warmed through.
Stovetop: Reheat in a saucepan over medium-low heat, adding a few tablespoons of liquid to prevent sticking and maintain creaminess. Stir frequently until hot.
Oven: For larger portions, cover with foil and reheat at 325°F for about 15-20 minutes or until heated through.

Refreshing: A squeeze of fresh lemon juice and a sprinkle of fresh herbs can revive the flavors of reheated stroganoff.

FAQs

Can I use a different nut butter instead of cashew butter?

Almond butter can work as a substitute, though it has a stronger flavor profile. Sunflower seed butter makes an excellent nut-free alternative. In both cases, you might need to adjust seasonings slightly, as cashew butter has the mildest, most neutral flavor.

Why didn’t my pasta cook evenly?

Uneven cooking usually happens when the pasta isn’t fully submerged in liquid or the foil isn’t sealed tightly. Make sure all pasta is pressed into the liquid before baking and create a tight seal with the foil to trap steam for proper cooking.

Can I use regular milk or cream instead of keeping it vegan?

Absolutely! If you’re not following a vegan diet, you can substitute dairy-based ingredients. Replace the cashew butter with 1/3 cup of sour cream and use regular beef broth instead of the vegan version.

My sauce is too thin after baking. How can I thicken it?

If your sauce is too thin, uncover the dish after baking and let it sit for 5-10 minutes. The pasta will continue to absorb liquid. Alternatively, you can return it to the oven uncovered for 5 minutes to reduce the liquid through evaporation.

Can I make this dish ahead of time?

While it’s best prepared and served fresh, you can prep all ingredients in advance. Combine the liquid ingredients and store separately from the chopped vegetables until ready to bake. The complete dish can be assembled up to 4 hours before baking if refrigerated.

What can I serve with this stroganoff?

A simple green salad, steamed green beans, or roasted Brussels sprouts make excellent sides. For non-vegans, garlic bread is a classic accompaniment that’s perfect for soaking up extra sauce.

Is there a good substitute for nutritional yeast?

While nutritional yeast provides a unique flavor, you can omit it and add 1 tablespoon of miso paste or an extra tablespoon of cashew butter plus 1/2 teaspoon of garlic powder to maintain richness and depth.

My dish turned out too dry. What went wrong?

Different pasta shapes and brands absorb varying amounts of liquid. Next time, try adding an extra 1/4 to 1/2 cup of broth. Also check your oven temperature, as running hot can cause excessive evaporation.

Can I use fresh pasta instead of dry?

Fresh pasta requires much less cooking time and liquid. If using fresh pasta, reduce the liquid by 1/2 cup and the cooking time to 20-25 minutes, checking frequently for doneness.

How can I make this dish gluten-free?

The recipe already suggests gluten-free pasta, but ensure your broth is also gluten-free, as some commercial broths contain gluten. Additionally, some nutritional yeast brands may be processed in facilities that handle gluten, so check packaging if you have celiac disease.

Conclusion

This No-Boil Baked Vegan Mushroom Stroganoff represents comfort food at its finest – simplified, veganized, but losing none of the soul-satisfying qualities that make stroganoff a beloved classic. The hands-off baking method transforms simple ingredients into a creamy, flavorful meal that feels much more indulgent than its healthy profile suggests.

What makes this recipe truly special is its adaptability. Whether you’re cooking for a mixed group of vegans and non-vegans, need a quick weeknight dinner solution, or are looking to add more plant-based meals to your rotation, this dish delivers on all fronts. The one-pan approach means less kitchen chaos and more time to enjoy good food with the people you care about.

So the next time you’re craving something comforting, skip the complicated recipes and dairy substitutions. This straightforward stroganoff brings all the flavor with none of the fuss, proving that plant-based cooking can be both simple and deeply satisfying.