Portabello Stroganoff
This delicious portabello stroganoff is a hearty and healthful vegan meal that's easy enough to make on a weeknight but special enough for a weekend occasion.
Recipe type: Dinner
Serves: 4
  • 6 ounces rice noodles
  • ½ cup sliced onion
  • 8 ounces crimini mushrooms, sliced
  • 1 bunch kale, stems removed, roughly chopped
  • 3 cloves garlic, minced
  • 2 portobello mushrooms, stemmed and cleaned
  • ½ cup frozen peas, thawed
  • ¼ cup white wine
  • 1 teaspoon dried thyme
  • 1 tablespoon paprika
  • 1 tablespoon vegan worcesteshire
  • 1 teaspoon dijon mustard
  • 2 tablespoons vegan sour cream
  • 2 tablespoons vegan cream cheese
  • 4 cups vegan beef stock, warmed
  • 4 tablespoons arrowroot
  • 4 tablespoons water
  • 2 teaspoons olive oil
  1. Prepare noodles according to package, drain and set aside.
  2. Bring a pot of salted water to a boil. Have an ice bath standing by. Add the kale and cook for 1 minute. Remove the kale and submerge in the ice bath. Then drain and squeeze the kale dry.
  3. Preheat oven to 350 F. Toss portobellos with a little olive oil, salt, and pepper. Place them on a lined sheet pan, and roast until tender. Thinly slice them and set aside.
  4. In a large skillet, heat 2 teaspoons of oil to medium. Add the onions and a pinch of salt. Cook 7 to 8 minutes until tender then add the cremini mushrooms, thyme, and garlic. Cook 4 to 5 minutes, until the mushrooms are tender, then add the wine, and cook it down by half.
  5. Add vegan beef stock and worcestershire, and bring to a simmer. Simmer 5 minutes.
  6. Stir in paprika, mustard, sour cream, and cream cheese until combined, and bring back to a simmer.
  7. Whisk the arrowroot into the water until it's dissolved. Slowly whisk half of the arrowroot mixture into the simmering sauce. If you'd like it thicker you can add more of the arrowroot until your desired thickness is achieved.
  8. Add the noodles, portobellos, kale, and peas, and mix until combined. Season with salt and pepper to taste. Serve immediately.
Recipe by Vegaprocity at https://vegaprocity.com/2014/08/portabello-stroganoff/