Chedy's Vegan Stroganoff

Total Time
Prep 10 mins
Cook 30 mins

Ingredients Nutrition


  1. In a large, heavy sauté pan over medium-high heat, heat the oil.
  2. Add the portabello mushrooms and sauté, stirring frequently, 4-6 minutes until just cooked.
  3. Remove the mushrooms and drain on paper towels.
  4. Melt the veggie butter in the same sauté pan.
  5. Add the onions and mushrooms and cook, stirring frequently, until the onions are translucent, about 5 minutes.
  6. Sprinkle the flour over the onion-mushroom mixture.
  7. Stir well and cook for 3 minutes.
  8. Stir in the vegetable broth, and bring the mixture to a boil.
  9. Stir in the mustard, sour cream, cognac, and paprika.
  10. Return the portabello mushrooms to the pan.
  11. Mix and serve.


Most Helpful

Delicious! I stuck the onion in the food processor. I didn't have any cognac so I just omitted it. I also may add a little less broth next time. I served this over eggless ribbon noodles. So tasty!

Dominick & Amanda June 07, 2010

I liked this a lot! I'm a huge fan of saucy, gravy-like dishes so naturally stroganoff wins in my book. I also LOVE mushrooms. After going back for seconds I started getting mushroomed-out, however. Might add something else to sub in for 1/2 cup of mushrooms to reduce the overload in the future, though not sure what.

EmilyStrikesAgain January 16, 2009

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