Chedy's Vegan Stroganoff
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 2 tablespoons vegetable oil
- 2 lbs portabella mushrooms, cut into 1/2-inch strips
- 1 tablespoon vegetable butter
- 2 cups coarsely grated onions
- 1 cup sliced mushroom
- 3 tablespoons all-purpose flour
- 2 (13 3/4 ounce) cans vegetable broth
- 1 tablespoon Dijon mustard
- 2 tablespoons cognac
- 2 teaspoons paprika
- 2 tablespoons vegan sour cream
- salt
- fresh ground black pepper
- cooked noodles (for serving) or cooked rice (for serving)
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
-
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.
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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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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
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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!