Vegan Portobello Stroganoff

Ingredients

• 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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