Vegan Portobello Stroganoff Food

THE BEST MUSHROOM STROGANOFF (VEGAN)

The BEST Mushroom Stroganoff (Vegan) image

I've tried several online recipes for vegan stroganoff but haven't been wowed by any of them. I created this version and it is by far the best we've had. My whole family loves it! It takes amazingly like the stroganoff we remember from our omni eating days. :o)

Provided by worldmom12

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (6 cup) package pasta, egg-free ribbon noodles
1/4 cup margarine, vegan (I use Earth Balance, but vegetable oil would work too)
1 onion, minced
16 ounces portabella mushrooms, sliced
2 garlic cloves, minced
2 cups vegetable broth, beef flavored (we use Frontier beef-flavored broth powder)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Worcestershire sauce, vegan (you could leave this out, it's not critical, but does add depth)
1/4 cup flour
1 cup vegan sour cream (I use Follow Your Heart)

Steps:

Cook and drain pasta according to package directions.
Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
Add garlic and cook for another 1-2 minutes. Remove from heat.
In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
Whisk in flour and continue cooking until sauce begins to thicken.
Return skillet to low heat and stir thickened sauce into mushroom mixture.
Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.

PORTOBELLO MUSHROOM STROGANOFF

Portobello Mushroom Stroganoff image

This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.

Provided by CHORDATA

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 large onion, chopped
¾ pound portobello mushrooms, sliced
1 ½ cups vegetable broth
1 ½ cups sour cream
3 tablespoons all-purpose flour
¼ cup chopped fresh parsley
8 ounces dried egg noodles

Steps:

Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g

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