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Rustic, Creamy Portobello Stroganoff [Vegan]

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This is a great dish to cook for your favorite menfolk. It’s hearty enough so that they won’t even realize they’re eating health food.The portobello mushrooms give it a deep flavor and a thick, ‘meaty’ texture while the cashew cream and herbs envelop it in creamy decadence.

Rustic, Creamy Portobello Stroganoff [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

2

Cook Time

55

Ingredients

  • 3 cups fresh portobello mushrooms, sliced
  • 1 small brown onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 tablespoon vegan margarine
  • 2 cups vegetable broth/stock
  • 1 cup raw cashews
  • 1 tablespoon fresh thyme (or 1 tsp dried)
  • 1 tablespoon fresh rosemary (or 1 tsp dried)
  • 1 tablespoon fresh oregano (or 1 tsp dried)

Preparation

  1. Place cashews and half a cup of water in a blender or food processor and leave to soak.
  2. In a large pot, sauté the mushrooms, onion and garlic in vegan margarine for 3 – 5 minutes, until onions are translucent.
  3. Reduce heat to medium low and add vegetable broth. Cover and allow to simmer for 30 minutes.
  4. Blend cashews until smooth and creamy.
  5. Add the cashew cream and herbs to the pot, stirring well to combine. Allow to simmer for another 20 minutes.  If the stew looks too thick, add a little water.
  6. Season with salt and pepper and serve with pasta or rice.

Nutrional Information

Total Calories: 1004 | Total Carbs: 59 g | Total Fat: 81 g | Total Protein: 21 g | Total Sodium: 1415 mg | Total Sugar: 8 g

Per Serving: Calories: 502 | Carbs: 30 g | Fat: 41 g | Protein: 11 g | Sodium: 708 mg | Sugar: 4 g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Rebecca Weller is a Holistic Health, Lifestyle and Business Coach.  Named “One of Perth’s Leading Healthpreneurs” by The Sunday Times Magazine, Rebecca has coached more than 200 women to get their sparkle back and create a life they love.  Founder of Sexy Sobriety and Vegan Sparkles, she provides one-on-one and group coaching programs, and is the author of “The Sparkle Experiment,” “Eating for Energy,” “Dessert SuperSmoothies” and “How to Create a Biz You Love.”


 

 

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0 comments on “Rustic, Creamy Portobello Stroganoff [Vegan]”

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Susan Blissett
2 Years Ago

I followed the recipe exactly. My husband and I LOVED it. I am a big fan of cashew cream as an ingredient. I also use it to make the world\'s best vegan mac and cheese but I digress. This meal was SO tasty. I don\'t get some of the other comments. This will be a regular item for us now. Thank you.


Reply
Marion
2 Years Ago

I made this following all instructions and, frankly, it turned out not good. I really never throw out food, but sorry to say that I threw almost all of it out, what a shame.


Reply
Shawna
2 Years Ago

Just made this and have to say the recipe "as is" seems to be missing basic items. If you haven\'t noticed, no salt or spices other than the herbs are listed in the ingredients list. The simmer times were completely unnecessary as well as the 2 cups of veg stock. I added 1/4c water with garlic salt, celery salt, nutritional yeast, chipotle, pepper, and a little red wine. Once I added the cashew, only cooked for another 5 minutes. This dish shouldn\'t take any longer than 15 minutes to make. It was fantastic with all the additions.


Reply
Susan Blissett
30 Apr 2015

It does say add salt and pepper as the final stage. I found by following the instructions it gave the portabella mushrooms a really good tender texture. I cooked it for the full time. The vegetable stock I use has all added flavours so I didn\'t need to change the recipe as you did. It is fun to make a recipe our \'own\' though, isn\'t it?

susan colledge
2 Years Ago

what is a \'brown onion" ?


Reply
miri
24 Apr 2015

the common onion you buy at the grocery store .

susan colledge
2 Years Ago

what is a \'brown onion\' ?


Reply


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