VEGAN PORTOBELLO STROGANOFF
A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original.
Provided by Percy Lee Owen
Categories Main Dish Recipes Pasta
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 25.9 g, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 4.5 g, Sodium 778.2 mg, Sugar 2.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Anjana Lama
[email protected]I'm going to try this recipe this weekend. I love portobello mushrooms.
BeckBuilt
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Shay S
[email protected]I'm not sure about this recipe. I've never had vegan stroganoff before.
Carmel Moe
[email protected]This looks delicious! I can't wait to try it.
Joshua Riley
[email protected]The instructions were a bit unclear, and I ended up overcooking the mushrooms. But the flavor was still good.
mubarak salman
[email protected]This recipe was a bit too bland for my taste. I had to add some extra seasonings to make it more flavorful.
Farhan Gulzar
[email protected]I've made this stroganoff several times now, and it's always a crowd-pleaser. It's easy to make and always turns out delicious.
KAKURU BENARD
[email protected]This was a great recipe! I made it for my family, and they all loved it. Even my picky kids ate it without complaint.
MEGA Cloud Dragon
[email protected]I'm not vegan, but I really enjoyed this stroganoff! The mushrooms were so meaty and flavorful, I almost couldn't believe they weren't beef.
ikramullah Afride
[email protected]This vegan portobello stroganoff was a hit! The sauce was creamy and flavorful, and the portobello mushrooms were tender and juicy. I served it over egg noodles, and it was a delicious and satisfying meal.