vegan portobello stroganoff

Ingredients

• Servings: 4
• 8 ounces vegan sour cream (such as tofutti®)
• 1/2 cup water
• 3 tablespoons dried minced onion
• 2 tablespoons all-purpose flour
• 2 teaspoons vegan no-beef bouillon
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/2 cup dry red
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 2 large portobello mushroom caps, stems and gills removed
• cooking spray
• 1/4 cup water, or as needed (optional)

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• 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 , 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 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.