Recipe by smallu
"A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
vegan sour cream (such as Tofutti®)
dried minced onion
vegan no-beef bouillon
ground black pepper
dry red wine
portobello mushroom caps, stems and gills removed
water, or as needed
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.
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!
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.
Really tasty and very easy! We had all the ingredients in our non-vegan home aside from Vegan Sour Cream and No-Beef Bouillon. Will definitely make it again!
Very good! Definitely fulfilled the creamy, meaty pasta craving! Next time I will perhaps not add "all" of the marinade to the cream sauce. And I will follow the other reviewer's recommendation to add the fresh, minced onions to the marinade or saute first. Overall excellent!
I forgot the flour but it was still AMAZING. My meat loving family said it was hit! A definite repeat. I highly recommend this dish over tri-colored quinoa.
I put a little more wine - and marinated it just in that. It was super tasty as is. Next time I would use garlic powder instead of minced because the texture of the minced garlic was weird to me. But flavor wise it was great.
Followed the recipe, except I put all the marinade in the pan after chopping up the mushrooms. Added sour cream mixture to it. Serve with BIG red wine.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Portobello Stroganoff
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 122
Find out what to cook for your next BBQ.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
What's cooking in Dana Point? Connie's "Sure to Fool 'Em" Stuffed Shells.
This delicious lasagna recipe calls for a vegan tofu mixture instead of cheese.
Convert a comfort food classic into a tasty meal that's totally vegan.