CHEDY'S VEGAN STROGANOFF
Make and share this Chedy's Vegan Stroganoff recipe from Food.com.
Provided by Chedy
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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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Zahid Rahman
[email protected]I can't wait to try this recipe!
ABUBAKER MOHAMED (Mr.Bako)
[email protected]This stroganoff is a great way to use up leftover vegetables.
Balinda Hannah
[email protected]I would have liked the stroganoff to be a bit more creamy.
Md.Shohidul Islam
[email protected]I've made this recipe several times and it always turns out great. It's a keeper!
Jack Charlie
[email protected]The stroganoff was too oily for my taste.
Yasmin Sarpong
[email protected]I'm not vegan, but I really enjoyed this stroganoff. It's a great way to get your veggies in.
yemisirach Tube
[email protected]This is my new favorite vegan dish! It's so hearty and satisfying.
Kedar Baral
[email protected]I thought the stroganoff was a bit bland. I added some extra garlic and paprika to give it more flavor.
Drexem Andey
[email protected]I love how easy this recipe is to make. I was able to whip it up in under 30 minutes.
Jonathan Ginete
[email protected]This vegan stroganoff was a hit with my family! The sauce was creamy and flavorful, and the mushrooms and tofu were perfectly cooked.