Vegan portobello Stroganoff

    (72)
    50 min

    A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original. Serve with cooked bow-tie pasta.


    1 person made this

    Ingredients
    Serves: 4 

    • 225g vegan soured cream (such as Tofutti®)
    • 120ml water
    • 3 tablespoons dried minced onion
    • 2 tablespoons plain flour
    • 2 teaspoons vegan stock granules
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon freshly ground black pepper
    • 120ml 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
    • 60ml water, or as needed

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Whisk vegan soured cream, 120ml water, minced onion, flour, stock granules, garlic powder, basil and black pepper in a bowl. Cover and refrigerate.
    2. Preheat oven 200 C / Gas 6.
    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 foil.
    5. Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms and continue cooking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
    6. Lightly grease a saucepan and heat over medium heat. Cook and stir mushrooms in saucepan until lightly browned, about 5 minutes; reduce heat to low.
    7. Stir soured cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in a few tablespoons water.

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    Reviews & ratings
    Average global rating:
    (72)

    Reviews in English (57)

    by
    28

    I have made this dish a couple of times already. I use all the same ingredients, but I don't follow the directions exactly, because I thought it was a bit complicated with too many bowls, extra time for marinading and an oven. Instead I threw the mushrooms and onion (I use fresh onion) into a deep skillet with the marinade sauce. I sauteed that until it is soft, about 5 minutes, then I add the sour cream sauce and toss for 1-2 minutes like it says. Then I toss in pasta. So much easier like this and it tastes great. I can't say how it compares to the original recipe, but I like the way mine turned out and it is a lot easier for me. The only ingredient I omitted is the wine because I don't have it. My hubby also really likes this and compliments it everytime I make it.  -  20 Jan 2013  (Review from Allrecipes US | Canada)

    by
    11

    WOW - this was really very good! I made it for a meat-loving dad and brother and they went back not just for seconds, but until it was all gone! I'll admit, I did cheat a little and not make it vegan, I added a little cream cheese to finish it off. I also sauteed some onions in butter. I know, I know, not the exact recipe, but OH so GOOD! This is going to be a regular recipe for me and I will do it vegan. Btw - also did some Shitake mushrooms with it and as others suggested, added the marinade into the cream sauce (yes, all of it). Absolutely delicious!  -  11 Dec 2012  (Review from Allrecipes US | Canada)

    by
    9

    My vegan son loved this! I added about 3 tablespoons of the liquid from the mushrooms into the sauce and it made a huge difference.  -  15 Jul 2012  (Review from Allrecipes US | Canada)

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