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Vegan Portobello Stroganoff

Vegan Portobello Stroganoff Recipe

  • 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 wine
  • 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)
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 259
Total Fat 13.5g
Saturated Fat 4.5g
Cholesterol 0mg
Sodium 778mg
Total Carbohydrate 25.9g
Dietary Fiber 0.5g
Sugars 2.1g
Protein 3.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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