Best 4 Vegan Stroganoff Recipes

THE BEST MUSHROOM STROGANOFF (VEGAN)

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.

VEGAN PORTOBELLO STROGANOFF

Steps:

• Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
• Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
• Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
• Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
• Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.

VEGAN STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt margarine in a large, deep skillet over medium-high heat. Add onion and garlic; reduce heat to medium and saute until onion is translucent, 3 to 5 minutes. Add vegetarian crumbles and mushrooms; saute until mushrooms are tender, about 5 minutes.
• Mix vegan sour cream and soup mix together in a small bowl.
• Pour boiling water over bouillon cube and mix well until dissolved. Stir into the skillet and bring to a simmer. Mix in sour cream mixture, soy milk, and nutritional yeast. Cook until heated through, 3 to 4 minutes. Season with salt and pepper. Drain rigatoni and serve with sauce.

CHEDY'S VEGAN STROGANOFF

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.