Recipe by smallu
"A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original."
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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!
This is/was a delicious Sunday Dinner today. I used what ingredients were available at my home, so substitutions were made.
Instead of 8 ounces vegan sour cream, I used 3/4 container of Daiya Plain Cream Cheese Style Spread.
Instead of 2 teaspoons vegan no-beef bouillon, I used 2 tablespoons of soy sauce.
Instead of 1 tablespoon balsamic vinegar, I used 1 tablespoon cider vinegar.
I used the preparation method that hw3023 suggested in which that I threw the mushrooms and 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.
This is an easy, delicious comforting dinner.
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.
* 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
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