Vegan Portobello Stroganoff

Ingredients

• Mushrooms

  Portabella, raw

  3 cup diced or 258g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Margarine

  Regular, 80% fat, composite, tub, unsalted

  1 tbsp or 14g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Cashew nuts

  Nuts, raw

  8 oz or 227g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Whole-wheat bread

  Commercially prepared

  4 slice or 112g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

Directions

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. Reduce heat to medium-low and add vegetable broth. Cover and allow to simmer for 30 minutes.
3. Blend cashews until smooth and creamy. 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. Season with salt and pepper to taste.
4. Toast bread. Serve stroganoff spooned over toast.

Similar Foods

• Portobello Mushroom Stroganoff