Chedy’s Vegan Stroganoff


  • 2 tablespoons vegetable oil
  • 2 lbs portabello mushrooms, cut into 1/2-inch strips
  • 1 tablespoon vegetable butter
  • 2 cups coarsely grated onions
  • 1 cup sliced mushrooms
  • 3 tablespoons all-purpose flour
  • 2 (13 3/4 ounce) cans vegetable broth
  • 1 tablespoon Dijon mustard
  • 2 tablespoons cognac
  • 2 teaspoons paprika
  • 2 tablespoons tofutti sour cream
  • salt
  • freshly ground black pepper
  • cooked noodles or rice (for serving)
  1. In a large, heavy sauté pan over medium-high heat, heat the oil. Add the portabello mushrooms and sauté, stirring frequently, 4-6 minutes until just cooked. Remove the mushrooms and drain on paper towels.
  2. Melt the veggie butter in the same sauté pan. Add the onions and mushrooms and cook, stirring frequently, until the onions are translucent, about 5 minutes. Sprinkle the flour over the onion-mushroom mixture. Stir well and cook for 3 minutes.
  3. Stir in the vegeatble broth, and bring the mixture to a boil. Stir in the mustard, Sour Cream, Cognac, and paprika.
  4. Return the portabello mushrooms to the pan.
  5. Mix and serve.


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