Delicious Vegan Portobella Stroganoff

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This incredibly simple recipe is so tasty, your guests won't believe it's vegan!

I live in a house full of meat-eating enthusiasts, so I am always striving to trick them into eating vegan and vegetarian things. If my recipes are carnivore approved, then I know they are good enough for the rest of the world. This is a tried and true vegan recipe of mine; rich and creamy, sophisticated but simple. This can be whipped up and thrown on a table in less than an hour for a starving family, or become the talk of the neighborhood after your next dinner party. The best part about this dish is that it is pretty much guilt-free. There's virtually no saturated fats since you are using olive oil and imitation sour cream. The mushrooms are are good source of fiber and other nutrients, and if you use brown rice rather than white, you are including whole grains as well

Stroganoff

• 1/2 c olive oil
• 4 cloves garlic, minced.
• 1 onion, diced.
• 3/4 c sweetish white cooking wine (I used chablis)
• 3 or 4 portobella mushrooms, sliced into strips.
• 1 tbsp of dill
• 1 tub of Tofutti imitation sour cream

Heat olive oil on stove over medium heat (in a pan, of course). Add in garlic and onions. Once the onions begin to turn translucent, add the wine and mushrooms and bring to a simmer.

 Once the mushrooms have cooked through, stir in the flour and dill. The mixture should thicken and lose its watery consistency. Fold in the imitation sour cream and serve over rice.

Enjoy.

Delicious Vegan Portobella Stroganoff