Raw Warm Mushroom Casserole

    • Difficulty
    • Easy
  • 12345 (3 votes, average: 3.33 out of 5)

This recipe is in honor of all those raw food lovers who wish they could sit down and enjoy a warm, hearty meal once in a while. Raw food doesn’t have to be all about cold salads 100% of the time. Recipes like this one by Amy Lyons of Fragrant Vanilla Cake can really help one get through the colder season feeling nourished and satisfied. Marinated portabello mushrooms, sun dried tomatoes, and crimini onions soften in a creamy garlic sauce, topped with a yummy walnut crumble. Put that dehydrator to good use and enjoy this delicious casserole tonight!




2 portabellos, sliced

10 crimini mushrooms, sliced

6 dried tomatoes, soaked for at least an hour, drained and sliced

1/2 a small onion, diced

1 Tbsp tamari

1 Tbsp olive oil


2 Tbsp nutritional yeast

8 crimini mushrooms

1-2 garlic cloves, minced

1/4 cup filtered water or as needed

1/4 cup pine nuts

sea salt to taste

1 Tbsp fresh rosemary

1 Tbsp fresh thyme

Crumble topping:

1/2 cup walnuts, soaked and dried

2 Tbsp nutritional yeast

1 garlic clove, minced

sea salt to taste





1) In a large bowl, combine portabellos, crimini mushrooms, tomatoes and half the onion.  Toss with tamari and olive oil and place on a lined dehydrator sheet.

2) Dehydrate for an hour to soften.

3) Meanwhile, add the rest of the onion  to the food processor along with 2 Tbsp nutritional yeast, crimini mushrooms, garlic, water, pine nuts, sea salt and herbs, and process until smooth (adding a little more water if too thick. set aside.

For the crumble topping:

1) combine the walnuts, yeast, garlic, and sea salt in a food processor and process until finely chopped, then add a little water a Tbsp at a time until the mixture starts to clump together.


1) Once veggie have softened, in a bowl, combine them with the sauce, then pour into a shallow dish and top with the crumble.

2) Dehydrate an hour more or until warm to your taste.  Serve!


Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

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