Recipes

Vegan Portobello Stroganoff

Name: Vegan Portobello Stroganoff
Prep time: 10 min
Cook time: 40 min
Total time: 70 min
Ingredients: 8 ounces vegan sour cream (such as Tofutti®); 0.5 cup water; 3 tablespoons dried minced onion; 2 tablespoons all-purpose flour; 2 teaspoons vegan no-beef bouillon; 0.25 teaspoon garlic powder; 0.25 teaspoon dried basil; 0.25 teaspoon ground black pepper; 0.5 cup dry red wine; 1 tablespoon olive oil; 2 tablespoons soy sauce; 1 tablespoon balsamic vinegar; 2 cloves garlic, minced; 2 large portobello mushroom caps, stems and gills removed; cooking spray; 0.25 cup water, or as needed

4.7

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A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original.

Recipe by Percy Lee Owen

Published on April 3, 2019

11

Prep Time:

10 mins

Cook Time:

40 mins

Additional Time:

20 mins

Total Time:

1 hr 10 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

8 ounces vegan sour cream (such as Tofutti®)
½ cup water (Optional)
3 tablespoons dried minced onion
2 tablespoons all-purpose flour
2 teaspoons vegan no-beef bouillon
¼ teaspoon garlic powder
¼ teaspoon dried basil
¼ teaspoon ground black pepper
½ cup dry red wine
1 tablespoon olive oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps, stems and gills removed
cooking spray
¼ cup water, or as needed (Optional)

Directions

Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
Preheat oven to 400 degrees F (200 degrees C).
Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.

Cook's Notes:

I use Edward & Sons Not-Beef bouillon.

Serve with cooked bow-tie pasta.

Nutrition Facts (per serving)

259	Calories
14g	Fat
26g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 259
% Daily Value *
Total Fat 14g	17%
Saturated Fat 5g	23%
Sodium 778mg	34%
Total Carbohydrate 26g	9%
Dietary Fiber 1g	2%
Total Sugars 2g
Protein 3g
Vitamin C 3mg	13%
Calcium 19mg	1%
Iron 1mg	4%
Potassium 117mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.