vegan mushroom stroganoff

This One Pot Vegan Mushroom Stroganoff is a healthy &amp; hearty twist on a classic Stroganoff! This cozy and creamy noodle dish is sure to be a crowd-pleaser.

One Pot Mushroom Stroganoff

yellow onion,

(280 g) cremini mushrooms, cut in half or fourths

imitation “beef-flavored” broth (or sub vegetable broth)

nutritional yeast

black pepper,

(85 g) cashew butter*

lemon juice

kosher salt (optional)

parsley, chopped

Sauté the Onion

add 1/4 cup (60 ml) of water to a large pot over medium heat. Add in the sliced onions and cook until translucent, about 3 to 5 minutes. You can also sauté the onions in 1 tablespoon of oil instead of water, if you wish.

Cook the Pasta

add in the pasta, mushrooms, beef-flavored broth, nutritional yeast, and black pepper. Bring to a boil  over high heat, then reduce the heat to medium-low and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan.

Make it Creamy

turn the heat off, then stir in the cashew butter and lemon juice until everything is well incorporated. Taste the pasta and add any additional salt, if necessary.

Serve

 top with freshly chopped parsley and black pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week.

Hi Caitlin, 
   Thank  you for sharing this recipe. So happy you asked bout a nut-substitute Kali,  I can’t wait to try this !

Peace, love, and puppies,

Sherri

Delicious! During the Shelter in Place we've gone shopping every few weeks. Had a 24 oz. Container of baby bella's from Costco that needed to be used. I used raw cashews blended in my Vitamix with some hot water then added a bit of the veggie broth and mushrooms to blend with it.  Was delicious! Thanks

Yum! We are so excited to find this recipe! Such a rich and creamy flavor using WFPB &amp; no oil. Thank you.

Came out amazinggg! Thank you for the awesome recipe! (:

I've made this recipe a dozen times before using vegan mayo instead of cashew butter. The result is an absolutely incredible dish that impresses all my non-vegan friends and family! Thanks so much for this one, Caitlin!

I made this recipe exactly how you posted it, but I made it in an instant pot from start to finish, starting with sautéing the onions and then adding all the ingredients except the lemon juice and cashew butter, setting the instant pot to high pressure for 8 minutes, when time was up, quick releasing and then stirring in the lemon juice and cashew butter and my family absolutely loved it!!! I’ll definitely be making this again! Thank you, Caitlin! 👍😋🌱

This was so good and really just a god send. I have fibromyalgia. It can be hard to stand, prep, and cook a nice meal. This was super easy. I used prechopped onions and mushrooms to make it even easier. I was able to rest while it did most of the cooking. Thank you.

Just tried this today and it was delicious! Used some sunflower cream instead of cashew butter. This dish os definitely going on hot rotation for me

Super yummy! I made this for dinner tonight and my meat-loving husband went for seconds. It is hearty and flavorful and great for more meat-free meals!

I just made this and wow, it’s fantastic! 

I did make a few changes as follows: 

I added garlic to the onions in the pot
I used sliced baby Bellas
I used 3 cups veggie broth and 1/2 cup of canned coconut milk mixed with 1/2 cup water and 2 tsp tahini
I used 2 tsp veggie “beef seasoning”
I added dried basil, crushed red pepper, and a bit of dried parsley

This was so easy and quick and will be added to my list of favorite dishes. 

Thank you!

One of the quickest, easiest, and most delicious things I've cooked in a long time.

Man oh-man Caitlin! I've made this three times and it's delicious every damn time. It tastes kind of like those creamy alfredo pasta sides you get in sachets (not sure if you have those over there?) - the kind you add milk + butter to? But of course, much better because it's made from scratch! So easy, so delicious, and it's given me an addiction to brown mushrooms. 

Beef stroganoff was one of my favourites before I went vegetarian, so I'm so happy to have something similar and just as comforting in my rotation.

This. Is. AMAZING!! Since going vegan I've been searching for a recipe that is flavorful and the main ingredient is mushroom. This is it, this is my staple, my go to, my everything!! Thank you for being amazing! I had to alter just a smidge because I was out of rotini but still had mac and cheese noodles from before our transition. I will have plenty of opportunities to try again with the proper ingredients! 😂😉 Thanks again, wish I could give it more stars!!

This was hands down one of the best meals I have ever made!  So delicious and easy and the family loved! I added extra pepper and used vegan Tofutti sour cream instead of the cashew butter.  I have not used nutritional yeast before but I am amazed at how much it made the recipe.  Very creamy and delicious.  Thank you!

My husband loved it! Thank you for the recipe. The only thing I did differently was I used vegan mayo instead of cashew butter as I didn't have any on hand. Delicious!!

Just made it tonight for the hubby and I and LOVED it! Shared it with my sister so she can make it too.

Super good! I enjoyed trying some new ingrediants too!

Hi Caitlin.. greetings from Singapore! We just had a very successful first vegan homemade dish thanks to your recipe. My 7 yr old doesn’t like meat and is dairy intolerant, this vegan dish is perfect for him and the rest of the fam enjoys it very much too! We used a mixed nut butter (with some crunch in it so yumz!) and added in shimeiji mushrooms. Love it !!

My family loves this recipe. The only modification I made was accidentally adding an extra 1/2 cup water to my broth mix. I liked this because it kept the leftovers moist when reheating. Since this will probably be a make-ahead meal for me, I'll keep using the extra water.

So good! I am vegetarian and my husband is vegan. We both loved it!

This was fantastic.  I used Almond Butter instead of Cashew.  Turned out perfect.

One of the best damn vegan meals I've had to date, and EASY to make! My husband loved it too. It will definitely take it's place amongst our favorites.

One of my favorite recipes from Caitlin. My non-vegan boyfriend loves making it for me and always eats (at least) two bowls full! It's a must try!

This was the first vegan anything I ever had. Now 6 months later I eat it often. So easy and delicious. I wondered if I could make this a half recipe? The measurements are precise I read that. Has anyone tried making half? I'm asking because I'm the only one in my house that eats this so when I make it I eat it lots for 3 days lol

This is delicious!! I used fancy organic boullion cubes (added an extra one), plus a dash more lemon juice, and tofutti ‘sour cream’ instead of cashew butter. Really, really good.

This recipe is fabulous. Next time I make it, I will double the onions and mushrooms for my family’s personal taste.

Delicious! And SO easy. Adding to the rotation.

Holy kittens Batman!! I didn't have cashew butter so I used Tofutti sour cream &amp; I only had vegan chicken broth so I used that instead. I used a different pasta so I had to eyeball the broth &amp; I probably used 1/2 cup sour cream because I wanted it gone. Best vegan stroganoff I've ever had.

Great flavor! One caveat...after it sits, the liquid is completely absorbed by the pasta. Next time I would use half the pasta OR double the broth. But for this time I simply added more of the sauce ingredients to make it saucy again.

This was hands down the best pasta I have EVER made! SO creamy and delicious!

It's hard to get vegan beef stock in the UK so I used vegan chicken stock instead. Also had to settle for slightly crunchy cashew butter. I had my doubts, but the taste was INSANE! THANK YOU!!!

So good!!! I didn’t have cashew butter so I blended cashews with the lemon juice and a little extra water to get a super thick cashew cream and it worked perfectly:). Thanks for the recipe, we really enjoyed it.

Eating this now. I used gluten free rice pasta and a regular cashew butter from Whole Foods because I didn’t feel like making my own or spending 16.00 on raw cashew butter. I also bought mushroom broth as they didn’t have no beef broth and sometimes when I use my better than bouillon veg it overpowers the dish. All that said - it was good - I did feel like the cashew butter taste was a bit much so ended up adding a lot of lemon. Also my sinuses are awful so my sense of taste is off a bit. I added more salt, sautéed garlic, garlic powder and some Italian herbs with the extra lemon to cover the cashew taste. Still very good but will make my own cashew butter next time:-) and add some spinach or kale. Or even black beans for some chew. Thank you it was very easy to make.

Made this tonight and wish I could share my photos! As I'm prone to do, I tweaked and added a few things. I'll be posting my version of your recipe on my own site, and am happy to give you credit for the original version! I made a white wine cashew cream sauce and added marinated tempeh and baby kale. It was killer good, and thank you for the inspiration. A perfect dish for a chilly evening.

This was delicious! Vegans and meat eaters alike loved it. Crowd pleaser :-)

I've made and recommended this so many times. It's so damn delicious and easy to make. You will be scraping the pot for the last of it.

My family isn’t vegan but we tried this recipe tonight and it is amaaaazing. I would hands down make this again!

Delicious! I used Banza chickpea rotini and needed to add a little more water at the end likely because chickpea pasta is a little more robust than other gluten free pastas, but a really wonderful vegan dish for my winter rotation.

I made this tonight for dinner and it was delicious! I didn’t have beef flavored veggie broth so I added about a tbsp of ‘Annie’s Vegan Worcestershire Sauce’. I really like that it only uses one pot. I will definitely be making this Stroganoff again.

I made this dish for a potluck dinner. I didn't have parsley, so I put frozen peas toward the end. Delicious!  Everyone raved about it. Thank you!

Great, easy recipe!  Mine turned out soupy - probBly because I used gluten free pasta.  So I add a corn starch slurry while it was boiling and it thickened right up!

I made this tonight and I just can't get over how amazing it is. I'm a new vegan so I haven't quite found my go-to recipes yet. This is my new go-to!!! So easy and so delicious. I used mixed mushrooms and threw in a zucchini that needed to be used. So, so so good. I need to try your other recipes ASAP!!

Yassss kween!! You are killin the game with these recipes. If you want a delicious, healthy meal with little clean up then stop right here and make this. My non-veggie boyfriend was shocked at how good this was and it is now a rotation of my meal prepping. I have sent this recipe to all the non-believers (aka meat eaters) in my life and I'm certain it'll change their minds about veganism. Also, if you like this check out the pumpkin pasta dish! Thanks for makin healthy yet scrumptious meals Caitlin!

I had to do a bunch of alt since I have a lot of sensitivities, and I was really surprised that this turned out at all, but it was really delicious! I used sunflower seed butter instead of cashew, and vegetable broth instead of beef, and apple cider vinegar instead of lemon juice. My only issue was that the sauce was really watery, so when I make it again I will probably add some arrowroot power to help thicken it. I have to admit that I was shocked that the gluten free pasta was perfectly cooked, since when I straight up just boil it I have issues sometimes. Will definitely make this again.

New favorite comfort good meal! Terrific after a stressful day of work!

This is the first recipe of yours that I’ve made and my goodness - it is absolutely delicious! I made it with Banza brand chickpea pasta and it turned out wonderfully! Can’t wait to try your other recipes!

This was truly excellent!  followed it exactly and loved it.  Thank you so much.

I made this tonight and I almost fell off my chair. It's the most delicious thing I've ever eaten. There's really nothing else to say about it.

Wow! Just made this recipe tonight and was it delicious. Even my meat eating husband liked it and he is picky. The prep and cook was so simple. This will be in the weekly night meal rotation 😁 this will also be what meat eating guest will eat when they visit 😉

Ah....I wish I had read this far before I made this!  I used whole wheat farfalle pasta.  But, I also cooked it with the lid on, which held in more moisture.  I used Hellman’s vegan mayo, then added some tahini, hoping it would thicken up, which it did not.  I added in some brown rice flour, mixing and cooking a bit more, which finally thickened it up.  It was super delicious!
I’ll definitely make this again, but with less broth, and the lid off.

Caitlin, this recipe is my absolute favorite vegan/gf recipe ever! I share it with everyone I can!

So yummy! I subbed veggie broth for imitation beef broth, Tofutti sour cream for cashew butter, and apple cider vinegar for lemon juice. My only complaint is that it was a little bland even with salt, so I added a generous amount of onion powder and garlic powder. A super filling and delicious meal!

I enjoyed this recipe and have have made it a few times! Do you know have an estimate of serving size or calories per serving?

I have a very complicated relationship with mushrooms, but, man, do I miss stroganoff. This recipe was pure, creamy deliciousness to this eat-mushrooms-under-very-specific-circumstances person and is so stinking easy that even I couldn't screw up: I misread the directions and added the cashew butter and lemon juice with the rest of the ingredients. It meant that my whole wheat pasta cooked more quickly, that I had to stir more, and that I had to add extra lemon juice at the end for the kick, but it still turned out great. Thanks so much for continuing to make EASY, healthy recipes for us plant-based people, especially ones that fit into a WFPB diet!

I am wanting to make this again as it was delicious the first time i made it but i do have a question. Do you know the calories?

Loved it - was a bit skeptical of the cashew butter, but this dish was bang on ... so good!

I had to scroll down forever to get to leave you this BRAVO message, because this recipes is so amazing, I just had to say thanks.  In my transition to primary plant based I've thrown away a lot of food that just wouldn't satisfy my taste buds or my stomach.  This is a winner all the way around.  So easy to make too.  Thanks.

One of my favorite recipes!  A friend made this for us last year and we fell in love with it!  My husband and I, along with a grown daughter and son, are vegan and we along with their families love this recipe!  We make it often for friends who are not vegan and they are always so impressed!  Love your website and recipes!

This was seriously one of the best vegan dishes I had

Caitlin, this recipe is amazing! I followed it without substitutions but added some kale at the end. I was making it for tomorrow’s lunch, but we could not stop eating it so we had it for dinner instead. Will make this pasta every week! 😍

Excellent recipe! I used Barilla gluten free penne pasta and substituted Kitehill vegan cream for the cashew butter, and omitted the lemon juice since the cream cheese had a tartness to it. I would definitely reduce the liquid by 1/2 cup next time and add more mushrooms, but otherwise thus was delicious! Will efinitely make this again.

This is FANTASTIC. Even meat eaters would love this dish. We make it on a regular basis. My husband LOVES this dish.

I am new to vegan recipes and this one grabbed my attention since I grew up LOVING beef stroganoff.  The taste blew me away!  This recipe is perfect!  Definately a keeper.

Loved this!! Didn't even know you could get imitation beef stock, so good!

Excellent recipe and so easy to make!  I made my own cashew butter from the link. I think I’m now addicted to cashew butter.  I’m new to the vegan lifestyle and was somewhat concerned about whether I’d find the food satisfying. This recipe is so full of flavor I didn’t miss the meat at all.

Amazing! Super easy to make and satisfied my craving for creamy pasta. Totally impressed my non-vegan family!

This recipe is literally epic!!!! I add some sauteed ground beyond meat too.... I've never had a one pot pasta dish turn out properly, but this one slaps....😄

Hey Caitlin,
I am not a cook, but... attempted this recipe tonight and hit it out of the park!
YUM!!!
Can't believe it.
If I can do it, anyone can.

So good! I used Banza noodles and cooked for just 8 minutes. I also added plant based ground “meat” sensational!

I've been making this for the past 6 weeks and I LOVE it! My non-vegan husband is obsessed with it and requests this at least once per week :) I never have cashew butter so I've just been substituting vegan mayo and it works great! Thanks for another awesome recipe, Caitlin!

Seriously Caitlin seriously?! Do your recipes ever go wrong?! I have to say this is the easiest one pot deliciousness I have ever had! My sister-in-law wanted to eat the whole thing up for me and she’s not even vegan or plant-based! I had to give her the recipe LOL! I just seriously never go wrong with your recipes. I can always count on them, thank you so much for all your hard work!

Hey Caitlin, just wanna say a big thinks for this recipe, I made it yesterday and it turned out fabulous. I can't get cashew butter in Germany, at least not at the stores I have around me, so I subbed it for some homemade cashew "sour cream", and also added some Worcestershire sauce for extra umami. What can I say, it's rich, creamy, mushroom-y and so delicious. Will definitely go into my cooking rotation.

Thanks and greetings from Germany
Florian

This one pot had become an absolute favorite of the family especially my mushroom hating husband. 
This dish converted him.. well almost. 
Thank you for sharing Caitlin
Your recipes are amazing.

I loved the recipe! Thanks for sharing it &lt;3

Just a big, big thank you! I absolutely love this recipe and have done it many times now - everybody in the family loves it and it's so simple and quick to make!

DELICIOUS! This was such an easy recipe and I love that it’s all made in one pot. ! I doubled the recipe (using Veggie Better than Bullion) and added spinach for nutrients and color. I used Forager sour cream instead of cashew cream and lemon. I will definitely be making this on a regular basis.  Thank you so much for sharing this!

This recipe was so so GOOD and fairly easy to make! My whole omnivore family went back for seconds :)
I didn’t have cashew butter so I just used this caramelized hummus I had and added a bit of cornstarch to thicken it up and some peas for colour.

Making this for the 400th time tonight. Always a winner, and the one-pot easy clean up for such a rich meal makes me want to kiss your recipe-writing feet every time I make it. Only thing I change is to sub boiled/blended cashews instead of the cashew butter. Thanks again!

This recipe is AMAZING! Made it exactly as written and it was soooo good!

Hi, I included this recipe in my roundup of 10 Easy Vegan Dinner Recipes. 
https://www.happierwithtea.com/easy-vegan-dinner-recipes/
Thank you so much for sharing your recipe!
Freya

WOW! This is amazing. I got my husband who hates mushrooms to say it was delicious and my toddler loved it too! Definitely a new favorite to add to our dinner round up. Thank you for this yummy recipe!

We made this last night and loved it. I Was out of vegan beef stock so I used vegan chicken stock. I added a 1/2 tsp miso paste to it for extra umami. I did not have cashew butter but did have raw cashews and a high-speed blender, so I blended up a 1/3 cup fresh cashew cream. I happen to have Meyer lemons at the moment, which was delicious in this recipe and gave it a little complexity. The fresh parsley is a nice, bright addition to the dish. 
I used lentil rotini for this, which is a little bit more fragile. For step two, I added everything but the pasta and brought it to a boil. Right when it boiled, I stirred in the pasta and then reduced to a low simmer. I kept the simmer time under 10 minutes and was gentle when I stirred the pot, and that kept the noodle breakage to a minimum. We served this alongside fresh sautéed green beans and it was so tasty. 
I can’t believe how quickly this dish comes together. What a delicious weeknight meal! Looking forward to leftovers for lunch.

My husband and I had this dish last night. We both loved it and will be adding it to our regular rotation of recipes!! I subbed the cashew butter for veganaise and it was delicious!!

Made this tonight for the r/52weeksofvegan challenge. Mine did not turn out as pretty but it was delicious. I tagged it on Instagram as well. Thanks!

It looks incredible! I'm planning on making it later. And I'm wondering if it will be okay to add some leftover hummus instead of the cashew butter?
Do you think the overall flavor will be changed a lot? Please let me know. Thanks for this recipe!

I loved this! Subbed in vegan cream cheese for the cashew butter, added a bit of tapioca startch to thicken and it was wonderful!!! I also threw in some crushed up soy curls for more meatiness!!! Thank you for this great recipe!!!

This has quickly become a staple. It's so tasty and satisfying, I especially like the tanginess from the lemon juice. I add frozen peas at the end for some more colour and protein!

This recipe was delicious. I went exactly by the recipe and it turned out perfect. I cooked it for my son, but I will be cooking it for my entire family.

Soooo good. We used to eat beef stroganoff all time before we changed to Plant Based. I know this will be a regular dinner for us. Now I cant wait to try more of your recipes. Again, thank you!

OMG, this was delicious. I made it last night for dinner and had it again for lunch today. So good and easy to make! Thanks

Although I am not vegan  I am trying to add a few vegan meals into my weekly rotation.  I must say this recipe is a keeper.

Wow!  Great texture and flavor and so easy to prepare!  Used regular veggie broth with about a tablespoon of Tamari and served with steamed broccoli and carrots (the steamed broccoli is great for mopping up the extra sauce!)

I've made this recipe a few times and absolutely love it, however, we have recently found ourselves in a part of Mexico where cashew butter seems to be non-existent, and rather than make my own because I'm that lazy, I decided, very hesitantly, to substitute almond butter and it was incredible, a huge hit with everyone at the table including two young picky eaters.

Have made this at least a dozen times and is a winner every time!

https://www.youtube.com/watch?v=xUI95q_pBRg

Here's a SUPER easy, healthy, and DELISH recipe for a one pot vegan mushroom stroganoff. This was soooo good guys...I've made it 3 times already! 
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One Pot Mushroom Stroganoff // Vegan Comfort Food

This is the best vegan mushroom stroganoff recipe that is easy to make, and ready in just 20 minutes! It’s healthy, creamy, so delicious and can easily be made gluten-free and nut-free, too! Serve this creamy mushroom sauce with pasta, rice, mashed potatoes or to any sides you like.

Vegan Mushroom Stroganoff

onion (chopped)

garlic (minced)

oz cremini mushrooms

dry white wine (80 milliliters (optional))

vegetable broth (360 milliliters)

soy sauce (or tamari sauce)

tbsp all-purpose flour (or gluten-free flour

tsp dijon mustard (optional)

yeast flakes (optional)

paprika powder (optional)

salt and pepper (to taste)

non-dairy milk (360 milliliters (*see notes))

Vegan parmesan

fresh parsley or thyme

In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. (Toss with a little oil to prevent sticking as needed).

Cook Pasta

Heat one tablespoon of the oil in a large skillet or pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally. (*See step-by-step photos + recipe video in the blog post above!)

Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).

In a measuring jar, whisk together the vegetable broth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.

Add in the pasta, toss well to combine and cook until heated throughout as needed.

Garnish with vegan parmesan and fresh thyme or parsley as desired and serve immediately!

Comforting, creamy, and dreamy vegan mushroom stroganoff that’s gluten-free optional, too! SO delicious and easy to make, with just 10 ingredients required!

Creamy Vegan Mushroom Stroganoff (GF Optional)

raw cashews*

water

cremini mushrooms ((~1 ½ cups thinly sliced + 1 cup finely chopped))

Tbsp vegan butter ((or sub olive oil))

diced white or yellow onion ((1/2 large onion yields ~1 cup or 160 g))

tsp sea salt

tsp black pepper ((optional))

garlic, minced

Tbsp thyme

cornstarch ((or sub all-purpose flour, gluten-free if needed))

Dijon mustard

cashew cream ((from above)*)

Water ((for boiling))

dry noodles ((such as bowtie or farfalle //

Salt ((for seasoning water))

chives

Vegan sour cream

Add 1/2 cup cashews (60 g // adjust amount if altering number of servings) to a bowl and cover with warm water by at least 2 inches. Set aside to soak.

Clean the mushrooms by wiping them with a clean, damp kitchen towel. Thinly slice 1 ½ cups (105 g) of the mushrooms and add the remainder to a food processor with the “S” blade. Pulse to finely chop into small pieces. If you do not have a food processor, you can finely chop with a knife. Set aside.

NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s recommendation.

Meanwhile, drain the cashews and add them to a small blender with 1 cup (240 ml) water (adjust amount if altering batch size). Blend until smooth to make cashew cream. Set aside.

Test pasta for doneness. When it’s ready, reserve 1/2 cup (120 ml) pasta water for thinning the sauce. Then drain the pasta and set aside.

STROGANOFF: Melt the vegan butter in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the onion and season with a healthy pinch of salt and pepper (optional). Cook for 3-4 minutes or until translucent. Add the sliced mushrooms ONLY (not the finely chopped) and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.

Add the remaining (finely chopped) mushrooms and cook for 5-7 minutes. Add the garlic and thyme and sauté until fragrant — about 1-2 minutes. Add the cornstarch (or flour), salt, pepper (optional), and mustard and stir to coat the vegetables in the cornstarch (or flour).

Add the cashew cream and bring to a simmer. Cook until thickened but still saucy, stirring frequently, over medium-low heat. If you want it saucier, you can stir in the 1/4 - 1/2 cup (120 ml) reserved pasta water. Or, if you forgot to reserve pasta water, you can also use filtered or tap water if needed. Serve over noodles or add the noodles to the sauce and stir to combine.

Serve warm and optionally garnish with chives and vegan sour cream or yogurt. Leftovers will keep stored separately for 2-3 days. Sauce can be stored in the freezer for up to 1 month. Reheat leftovers in a saucepan until warm, adding water as needed to thin.

<i><span style="font-weight: 400">This Baked Vegan Mushroom Stroganoff is the perfect creamy, wholesome comfort food. It’s hearty, rich in flavor, and fuss-free!</span></i>

No-Boil Baked Vegan Mushroom Stroganoff

(85 g) cashew butter

(475 ml) imitation “beef-flavored” broth (or sub vegetable broth)

yellow onion, sliced

parsley,

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 &#8211; whisk vigorously until the cashew butter emulsifies with the wine to form a creamy &#8220;broth&#8221;. (It is easier to dissolve the cashew butter with a small amount of liquid than all of it at once). Then, add the &#8220;beef&#8221;-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.

 warm; leftovers can be stored in the fridge and are best eaten within 5 days

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!

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.

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.

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!

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

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!

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.

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!

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

This is a great recipe! Easy and delicious!

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!

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!

This turned out great!!! I added some soy beef crumbles and it was literally perfect. Loved it!!

Incredible! Blown away by how delicious this was. Thank you!!

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?

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!

Wonderful recipe! Super easy, tasty and comes out perfect every time!! Thank you.

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.

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.

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! :)

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Top Tags

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