CHEDY'S VEGAN STROGANOFF
Make and share this Chedy's Vegan Stroganoff recipe from Food.com.
Provided by Chedy
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Stir in the vegetable broth, and bring the mixture to a boil.
- Stir in the mustard, sour cream, cognac, and paprika.
- Return the portabello mushrooms to the pan.
- Mix and serve.
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Md:shihab Ialam
[email protected]5 stars!
Pearl Thompson
[email protected]Yummy!
MD.ALAMIN HOWLADER
[email protected]Delicious!! My non-vegan family liked it a lot!
Asif Kareem
[email protected]Amazing! Just amazing!
Basharat Shehzad (Bashru)
[email protected]This stroganoff was delicious! The sauce was creamy and flavorful, and the tofu was perfectly cooked. I loved the addition of paprika and Dijon mustard, which gave the dish a nice depth of flavor. I served it over egg noodles, and it was a delicious
My Raja
[email protected]This recipe was a bit more work than I expected, but it was worth it! The sauce was creamy and flavorful, and the tofu was perfectly cooked. I loved the addition of paprika and Dijon mustard, which gave the dish a nice depth of flavor. I served it ov
Yogesh Kumar
[email protected]I'm a big fan of stroganoff, and this vegan version definitely did not disappoint! The sauce was creamy and flavorful, and the tofu was a great substitute for beef. I loved the addition of paprika and Dijon mustard, which gave the dish a nice depth o
Zargham Kharal
[email protected]This stroganoff was delicious! The sauce was creamy and flavorful, and the tofu was perfectly cooked. I loved the addition of paprika and Dijon mustard, which gave the dish a nice depth of flavor. I served it over egg noodles, and it was a delicious
Md Lemon khan
[email protected]I was skeptical about making a vegan stroganoff, but I was pleasantly surprised. The sauce was creamy and flavorful, and the tofu was a great substitute for beef. I served it over egg noodles, and it was a delicious and satisfying meal. I'll definite
Taraji Ricketts
[email protected]This recipe was easy to follow and resulted in a delicious and hearty meal. I used a mix of baby bella and shiitake mushrooms, and they added a great umami flavor to the dish. I also added a bit of cayenne pepper for a little spice. I served it over
Alman Magufuli
[email protected]I'm not vegan, but I'm always looking for new and delicious plant-based recipes. This stroganoff definitely fits the bill! The sauce was creamy and flavorful, and the tofu was a great substitute for beef. I'll definitely be making this again.
Stephanie Haynes (Deon Monai)
[email protected]This vegan stroganoff was a hit! The creamy sauce was rich and flavorful, and the mushrooms and tofu were perfectly cooked. I loved the addition of paprika and Dijon mustard, which gave the dish a nice depth of flavor. I served it over egg noodles, a