Stroganoff is a classic dish that was created by a French chef in St. Petersburg,Russia, in 1891 for a cooking contest. He won and the rest is history! The flavors are classically French (mustard) and Russian (meat in cream) at the same time. It’s really easy to veganize and modernize, with meaty portobellos and yogurt, so if you have food nostalgia like me, you are going to love it. It’s just as memorable and luxurious as the original. While it’s traditional to serve stroganoff over a bed of curly noodles, it’s also delicious with rice, vegan mashed potatoes and crispy roasted potatoes.   Reprinted with permission from The Vegan ABCs Cookbook by Lisa Dawn Angerame, Page Street Publishing Co. 2021. Photo credit: Alexandra Shytsman

Modern Portobello Stroganoff [Vegan]

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For the Stroganoff:

  • 2 tablespoons (30 ml) good olive oil
  • 2 tablespoons (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 tablespoon (15 ml) tamari
  • 1 tablespoon (5 g) nutritional yeast
  • 1/2 cup (120 ml) vegan white wine
  • 1/2 cup (120 ml) plain unsweetened vegan yogurt
  • 2 teaspoons (10 ml) grainy mustard

For the Noodles:

  • 1/2 lb (227 g) curly noodles

To Serve

  • Fresh parsley, chopped
  • Fresh chives, chopped


  1. 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.
  2. 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.
  3. 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.
  4. Serve the noodles topped with stroganoff and a sprinkle of parsley and chives.


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