Chedy's Vegan Stroganoff

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Ready In:
40mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • In a large, heavy sauté pan over medium-high heat, heat the oil.
  • Add the portabello mushrooms and sauté, stirring frequently, 4-6 minutes until just cooked.
  • Remove the mushrooms and drain on paper towels.
  • Melt the veggie butter in the same sauté pan.
  • Add the onions and mushrooms and cook, stirring frequently, until the onions are translucent, about 5 minutes.
  • Sprinkle the flour over the onion-mushroom mixture.
  • Stir well and cook for 3 minutes.
  • Stir in the vegetable broth, and bring the mixture to a boil.
  • Stir in the mustard, sour cream, cognac, and paprika.
  • Return the portabello mushrooms to the pan.
  • Mix and serve.

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Reviews

  1. This is deeelish!!
     
  2. Delicious! I stuck the onion in the food processor. I didn't have any cognac so I just omitted it. I also may add a little less broth next time. I served this over eggless ribbon noodles. So tasty!
     
  3. I liked this a lot! I'm a huge fan of saucy, gravy-like dishes so naturally stroganoff wins in my book. I also LOVE mushrooms. After going back for seconds I started getting mushroomed-out, however. Might add something else to sub in for 1/2 cup of mushrooms to reduce the overload in the future, though not sure what.
     
  4. This was very good. I didn't put any portabellas in, used cooking sherry instead of cognac and added Morningstar Farms "beef" crumbles. I think next time I might put a little less broth, a little more "sour cream" and add more spice. But all in all this was a great fix when I really started craving stroganoff!
     
  5. this recipe was my first attempt at vegan cooking... it was delicious, which is strange because i hate mushrooms. i cooked 2.5 lbs of portabellas at a low temp with a few Tbsp of water, creating about 1c. of stock (seasoned with onion, garlic and pepper) and when i mixed that back in at the end it really evened out the flavor (i didn't care for the veggie stock) and made it more mellow and robust, we also added a few extra tbsp of vegan sour cream. i also heated up some vegan rolls. When we have this again, bread bowls will totally be the way to go.
     
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Tweaks

  1. This was very good. I didn't put any portabellas in, used cooking sherry instead of cognac and added Morningstar Farms "beef" crumbles. I think next time I might put a little less broth, a little more "sour cream" and add more spice. But all in all this was a great fix when I really started craving stroganoff!
     

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