Vegan Portobello Stroganoff Recipe

Name: Vegan Portobello Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces vegan sour cream (such as Tofutti(R)); 1/2 cup water; 3 tablespoons dried minced onion; 2 tablespoons all-purpose flour; 2 teaspoons vegan no-beef bouillon; 1/4 teaspoon garlic powder; 1/4 teaspoon dried basil; 1/4 teaspoon ground black pepper; 1/2 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; 1/4 cup water, or as needed (optional)

Servings: persons

8 ounces vegan sour cream (such as Tofutti(R))
1/2 cup water
3 tablespoons dried minced onion
2 tablespoons all-purpose flour
2 teaspoons vegan no-beef bouillon
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 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
1/4 cup water, or as needed (optional)

1
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.
2
Preheat oven to 400 degrees F (200 degrees C).
3
Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
4
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.
5
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.
6
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.
7
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.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 ounces vegan sour cream (such as Tofutti(R)), 1/2 cup water, 3 tablespoons dried minced onion, 2 tablespoons all-purpose flour, and more.

Yes, Vegan Portobello Stroganoff falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Portobello Stroganoff

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