Description
A creamy and delicious no-boil baked vegan mushroom stroganoff that’s easy to make and perfect for any meal.
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
Instructions
- Preheat the oven and prepare a casserole pan.
- In the casserole dish, whisk together the cashew butter, vegan broth, nutritional yeast, and black pepper until smooth.
- Once combined, add the pasta, mushrooms, and onions. Mix well.
- Press the mixture down evenly, then cover tightly with aluminum foil.
- Place in the oven and bake for 40 minutes.
- Once baked, remove the foil and stir in lemon juice. Add salt to taste and serve.
Notes
You can substitute plant-based sour cream for cashew butter if you prefer.
Use any short pasta if gluten-free pasta is unavailable.
Ensure the casserole dish is tightly covered to retain moisture while baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Entree
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
