This vegan portobello stroganoff pairs mushrooms with a creamy mustard and yogurt sauce. Serve it over noodles, rice, mashed potatoes, or roasted potatoes for an easy dinner.
Ingredients
Stroganoff
- 2 tbsp (30 ml) good olive oil
- 2 tbsp (28 g) vegan butter
- 4 portobello mushrooms stems and gills removed and chopped into big chunks
- 1 small onion thinly sliced into quarter moons
- 2 cloves garlic pressed 2 tsp (5 g) paprika
- 1 tbsp (15 ml) tamari
- 1 tbsp (5 g) nutritional yeast
- ½ cup (120 ml) vegan white wine
- ½ cup (120 ml) plain unsweetened vegan yogurt
- 2 tsp (10 ml) grainy mustard
Noodles
- ½ lb (227 g) curly noodles
To Serve
- Fresh parsley chopped
- Fresh chives chopped
Instructions
- Heat a cast-iron or nonstick skillet over medium-low heat. Add the oil and butter and melt them together. Add the mushrooms, onions, garlic, and paprika. Cook, mixing around occasionally, until the mushrooms have released their moisture and have significantly reduced in size, and the onions are soft, about 10 minutes. Season with tamari and nutritional yeast.
- Deglaze the pan with the white wine and cook until the wine is mostly absorbed, about 2 minutes. Add the yogurt and mustard and mix until the sauce is uniformly creamy.
- In the meantime, prepare the noodles. Bring a big pot of salted water to a boil and cook the noodles according to the package instructions. Drain the noodles and put them back into the pot.
- Serve the noodles topped with stroganoff and a sprinkle of parsley and chives.