Vegan Mushroom Stroganoff Bake – Creamy, Cozy, and Easy

This Vegan Mushroom Stroganoff Bake has all the comfort of a creamy pasta casserole without the dairy. It leans on meaty mushrooms, silky cashew cream, and warm spices to bring big flavor with simple ingredients. The texture is cozy and rich, with a golden top and tender noodles underneath.

It’s weeknight-friendly but special enough for company. If you’re craving something hearty, satisfying, and plant-based, this bake hits the spot.

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Vegan Mushroom Stroganoff Bake - Creamy, Cozy, and Easy

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• Pasta: 12 ounces of short pasta (rotini, penne, or wide egg-free ribbons). Choose whole grain or gluten-free if you like.
• Mushrooms: 1 1/2 pounds mixed mushrooms (cremini, button, shiitake, or oyster), sliced.
• Onion: 1 large yellow onion, thinly sliced.
• Garlic: 4 cloves, minced.
• Vegan butter or olive oil: 3 tablespoons for sautéing.
• Dijon mustard: 1 tablespoon for tang and depth.
• Smoked paprika: 1 teaspoon for warmth (regular paprika works too).
• Thyme: 1 teaspoon dried or 1 tablespoon fresh.
• Vegetable broth: 2 cups, low-sodium preferred.
• Soy sauce or tamari: 1–2 tablespoons for umami and salt.
• Cashews: 1 cup raw cashews, soaked (or see substitutions).
• Lemon juice: 1–2 tablespoons for brightness.
• Nutritional yeast (optional): 2 tablespoons for a subtle cheesy note.
• Cornstarch or arrowroot: 1 tablespoon to thicken.
• Salt and black pepper: To taste.
• Fresh parsley: A handful, chopped, for finishing.
• Bread crumbs (optional): 1/2 cup panko or gluten-free crumbs for a crisp top.

Instructions

• Preheat and prep: Heat your oven to 375°F (190°C).Lightly grease a 9x13-inch baking dish. Put a large pot of salted water on to boil for the pasta.
• Cook the pasta: Boil until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.Toss with a little olive oil to prevent sticking.
• Sauté the aromatics: In a large skillet, warm 2 tablespoons vegan butter or oil over medium heat. Add the onion with a pinch of salt and cook 6–8 minutes until soft and lightly golden. Stir in the garlic and cook 30 seconds.
• Brown the mushrooms: Add the mushrooms and the remaining tablespoon of butter or oil.Cook, stirring occasionally, until they release their moisture and start to brown, 8–10 minutes. Don’t rush this step—browning builds flavor.
• Season the base: Stir in Dijon, smoked paprika, thyme, and soy sauce or tamari. Cook 1 minute to bloom the flavors.
• Add the broth: Pour in the vegetable broth and bring to a gentle simmer.
• Make the cashew cream: Blend soaked cashews with 1 cup water until completely smooth.Add nutritional yeast if using. In a small bowl, whisk cornstarch with 2 tablespoons water to make a slurry.
• Thicken the sauce: Stir the cashew cream into the skillet. When it returns to a simmer, whisk in the cornstarch slurry.Cook 1–2 minutes until the sauce turns silky and coats a spoon. Add lemon juice. Taste and season with salt and plenty of black pepper.
• Combine and assemble: In a large bowl, mix the cooked pasta with the mushroom sauce.Transfer to the baking dish. If you like a crunchy top, sprinkle with bread crumbs and a drizzle of olive oil.
• Bake: Bake uncovered for 18–22 minutes, until bubbling at the edges and lightly golden on top.
• Finish and serve: Let it rest 5–10 minutes to set. Sprinkle with chopped parsley and serve warm.

What Makes This Recipe So Good

• Deep savory flavor: A mix of mushrooms, caramelized onions, garlic, and Dijon creates that classic stroganoff depth without any beef or cream.
• Extra creamy without dairy: A quick cashew cream blends into a luxuriously smooth sauce that bakes perfectly over pasta.
• Easy to prep ahead: You can make the sauce and boil the pasta in advance, then assemble and bake when you’re ready.
• Comfort food with balance: It’s rich but not heavy, thanks to vegetable broth, mushrooms, and herbs.
• Flexible and forgiving: Swap the pasta, adjust the mushrooms, use coconut milk instead of cashews—this recipe adapts to what you have.

What You’ll Need

• Pasta: 12 ounces of short pasta (rotini, penne, or wide egg-free ribbons). Choose whole grain or gluten-free if you like.
• Mushrooms: 1 1/2 pounds mixed mushrooms (cremini, button, shiitake, or oyster), sliced.
• Onion: 1 large yellow onion, thinly sliced.
• Garlic: 4 cloves, minced.
• Vegan butter or olive oil: 3 tablespoons for sautéing.
• Dijon mustard: 1 tablespoon for tang and depth.
• Smoked paprika: 1 teaspoon for warmth (regular paprika works too).
• Thyme: 1 teaspoon dried or 1 tablespoon fresh.
• Vegetable broth: 2 cups, low-sodium preferred.
• Soy sauce or tamari: 1–2 tablespoons for umami and salt.
• Cashews: 1 cup raw cashews, soaked (or see substitutions).
• Lemon juice: 1–2 tablespoons for brightness.
• Nutritional yeast (optional): 2 tablespoons for a subtle cheesy note.
• Cornstarch or arrowroot: 1 tablespoon to thicken.
• Salt and black pepper: To taste.
• Fresh parsley: A handful, chopped, for finishing.
• Bread crumbs (optional): 1/2 cup panko or gluten-free crumbs for a crisp top.

Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish. Put a large pot of salted water on to boil for the pasta.

2. Cook the pasta: Boil until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.

   Toss with a little olive oil to prevent sticking.

3. Sauté the aromatics: In a large skillet, warm 2 tablespoons vegan butter or oil over medium heat. Add the onion with a pinch of salt and cook 6–8 minutes until soft and lightly golden. Stir in the garlic and cook 30 seconds.
4. Brown the mushrooms: Add the mushrooms and the remaining tablespoon of butter or oil.

   Cook, stirring occasionally, until they release their moisture and start to brown, 8–10 minutes. Don’t rush this step—browning builds flavor.

5. Season the base: Stir in Dijon, smoked paprika, thyme, and soy sauce or tamari. Cook 1 minute to bloom the flavors.
6. Add the broth: Pour in the vegetable broth and bring to a gentle simmer.
7. Make the cashew cream: Blend soaked cashews with 1 cup water until completely smooth.

   Add nutritional yeast if using. In a small bowl, whisk cornstarch with 2 tablespoons water to make a slurry.

8. Thicken the sauce: Stir the cashew cream into the skillet. When it returns to a simmer, whisk in the cornstarch slurry.

   Cook 1–2 minutes until the sauce turns silky and coats a spoon. Add lemon juice. Taste and season with salt and plenty of black pepper.

9. Combine and assemble: In a large bowl, mix the cooked pasta with the mushroom sauce.

   Transfer to the baking dish. If you like a crunchy top, sprinkle with bread crumbs and a drizzle of olive oil.

10. Bake: Bake uncovered for 18–22 minutes, until bubbling at the edges and lightly golden on top.
11. Finish and serve: Let it rest 5–10 minutes to set. Sprinkle with chopped parsley and serve warm.

Keeping It Fresh

• Storage: Cool completely, then cover and refrigerate for up to 4 days.
• Reheating: Warm individual portions in the microwave or reheat the whole dish covered at 350°F (175°C) for 15–20 minutes.

  Add a splash of broth to loosen if needed.

• Freezing: Assemble without baking and freeze tightly covered for up to 2 months. Thaw in the fridge overnight, then bake as directed, adding 5–10 extra minutes if needed.
• Make-ahead: The sauce can be made 2 days in advance. Cook the pasta the day of baking for best texture.

Why This is Good for You

• Mushrooms bring minerals and umami: They offer selenium, B vitamins, and natural glutamates that boost savory flavor without extra salt.
• Cashews provide creamy fats: They’re rich in heart-friendly fats and lend a dairy-like texture without cholesterol.
• Balanced carbs and fiber: Using whole grain or legume-based pasta increases fiber and keeps you fuller longer.
• Lower in saturated fat: Compared with classic stroganoff, this version is lighter but still satisfying.
• Fresh herbs and lemon: They brighten the dish and add antioxidants.

Common Mistakes to Avoid

• Undercooking the mushrooms: If they don’t brown, the sauce tastes flat.

  Give them time to reduce and caramelize.

• Overcooking the pasta: It will soften more in the oven. Keep it slightly firm before baking.
• Skipping the acid: Lemon juice rounds out the richness. Without it, the sauce can taste one-note.
• Not soaking cashews: Hard cashews won’t blend smooth.

  Soak in hot water for 20–30 minutes if you’re short on time.

• Adding too much liquid: The sauce should be thick before it goes into the oven. If it’s runny, simmer longer or add a bit more slurry.

Recipe Variations

• Coconut cream swap: Use one 13.5-ounce can of full-fat coconut milk instead of cashew cream. Add extra lemon to balance and reduce soy sauce slightly.
• Gluten-free: Use gluten-free pasta, tamari instead of soy sauce, and gluten-free bread crumbs.
• High-protein version: Stir in 1–2 cups cooked lentils or sautéed crumbled tofu before baking.
• Herb-forward: Add fresh dill and parsley after baking for a classic stroganoff vibe.
• Garlic lover’s: Roast a head of garlic and blend the cloves into the cashew cream for deeper sweetness.
• Extra veg: Fold in sautéed spinach, peas, or blanched green beans for color and nutrients.
• Crispy topping: Mix bread crumbs with olive oil, crushed walnuts, and a pinch of salt for a crunchy finish.

FAQ

Can I make this without nuts?

Yes.

Replace the cashew cream with full-fat coconut milk or an unsweetened oat- or soy-based cream. If using coconut milk, add an extra splash of lemon and a teaspoon of Dijon to balance the flavor.

What mushrooms work best?

Cremini and button are reliable and affordable. Mixing in shiitake or oyster adds meatiness and texture.

Avoid using only white button mushrooms if you want deeper flavor—blend varieties if you can.

Do I have to use nutritional yeast?

No. It adds a light cheesy note, but the recipe is still delicious without it. If you skip it, consider an extra pinch of salt or a splash more soy sauce for umami.

How do I soak cashews quickly?

Pour boiling water over the cashews and let them sit for 20–30 minutes.

Drain before blending. This softens them enough to blend silky-smooth.

Can I make it on the stovetop instead of baking?

Yes. Cook the pasta fully, toss with the finished sauce in the pot, and heat for 2–3 minutes until thick and glossy.

Serve right away. You’ll miss the crisp top, but it’s faster.

What if my sauce is too thick after baking?

Stir in a splash of hot vegetable broth or unsweetened plant milk to loosen it. Season again with salt, pepper, and a squeeze of lemon if needed.

Is this kid-friendly?

Usually, yes.

Keep the black pepper mild and consider using milder mushrooms like cremini. The creamy sauce and familiar pasta shape help win over picky eaters.

Final Thoughts

This Vegan Mushroom Stroganoff Bake brings cozy, stick-to-your-ribs comfort with simple, plant-based ingredients. It’s rich, creamy, and deeply savory, yet easy to assemble on a weeknight.

Keep the mushrooms golden, the pasta slightly firm, and the sauce well-seasoned with lemon and pepper. With a crisp top and soft, creamy center, this dish is the kind of easy comfort you’ll keep coming back to.