Back in the 1970’s cookbook era, Russian Stroganoff was the height of exotic sophistication.  It’s a dish you don’t see around much these days and probably for good reason: besides the fact that it’s not very photogenic, all that cream and meat is extremely unhealthy.

Luckily the vegans are here to give it a sparkly, healthy make-over!  ˚. ★ *˚* ✰˚ღ。*˚♥

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

For 2 large, Russian Aristocrat-sized portions:
 

Vegan, Rustic, Creamy Portobello Stroganoff
 
From the kitchen of: 
Prep time: 
Cook time: 
Total time: 
Goodies
  • 700g fresh Portobello mushrooms, sliced
  • 1 small brown onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 tbsp vegan margarine
  • 2 cups vegetable broth/stock
  • 1 cup raw cashews
  • 1 tbsp fresh thyme (or 1 tsp dried)
  • 1 tbsp fresh rosemary (or 1 tsp dried)
  • 1 tbsp fresh oregano (or 1 tsp dried)
Instructions
  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.

 

 
Fast, fresh and simple! See you tomorrow, lovebugs! xx

33 Comments on Vegan MoFo Rustic, Creamy Portobello Stroganoff

  1. Richa
    October 9, 2012 at 2:07 pm (7 years ago)

    i love this creamy saucy vegan version!

    • * Vegan Sparkles *
      October 10, 2012 at 3:18 pm (7 years ago)

      And what it lacks in beauty, it makes up for in taste! 🙂 Soooo delish!

  2. Stephanie @ Snacking ☀n Sunshine
    October 9, 2012 at 8:05 pm (7 years ago)

    I just found your blog. I am TOTALLY in love!! This recipe looks delicious, lady. Can’t wait to read more X

    • * Vegan Sparkles *
      October 10, 2012 at 3:19 pm (7 years ago)

      Oh YAY, I’m so glad you did, Stephanie, because I’m loving your blog too! So happy to have you here. 🙂 x

  3. Sophie
    October 10, 2012 at 3:17 am (7 years ago)

    MMMMMMMMMMMMMMMMMMMMMM,…You make this creamy with the cashews. Normally, I use soy cream that is reduced in here!

    That’s a good change, I think! Much healthier too!

    Yummm!

    • * Vegan Sparkles *
      October 10, 2012 at 3:26 pm (7 years ago)

      hehe, I am addicted to cashew cream, it’s SO GOOD. 🙂

  4. luminousvegans
    October 10, 2012 at 8:47 am (7 years ago)

    YESSS!!! I love all things creamy and this looks like it needs to get in my mouth pronto! I am going to have to try this recipe out on my fiancee because he is a hardcore stroganoff fan since the days of his youth.

    • * Vegan Sparkles *
      October 10, 2012 at 3:30 pm (7 years ago)

      Oh you will LOVE it then – it is a creamy dream! I would love to hear what your fiance thinks of it, too. 🙂

  5. Somer
    October 11, 2012 at 12:09 am (7 years ago)

    Oh girl! You know I’m all about comfort food right now. We’re totally on the same page! Must have this! Brilliantly yummy!!! p.s. when I do stronganoff, I add a T. of dijon mustard. It might just push you over the edge!

    • * Vegan Sparkles *
      October 11, 2012 at 12:01 pm (7 years ago)

      Woah, awesome, thank you! I will definitely give that little trick a try!

  6. Noreen
    October 11, 2012 at 7:24 am (7 years ago)

    Wow, this looks sooo good. I actually made stroganoff last night, but mine was a flop. I used almond milk and the stroganoff was too sweet and almond-y. I’ll definitely have to try cashews instead.

    • * Vegan Sparkles *
      October 11, 2012 at 12:03 pm (7 years ago)

      Ohhhh, definitely try cashews, Noreen. I am soooo obsessed with cashew cream at the moment – it is amazing stuff! I’d love to hear how you like it. 🙂

  7. Nicole Marie Story
    October 16, 2012 at 10:09 am (7 years ago)

    I liked this recipe on your Facebook page last week, but I am returning to comment that it’s officially been added to my list of experimental concoctions. So delicious looking. So nutritious looking. Thank you for sharing this!

    • * Vegan Sparkles *
      October 16, 2012 at 4:22 pm (7 years ago)

      haha, my pleasure Nicole and I hope you love it as much as we did! I’d love to hear what you think. 🙂

  8. Kristy
    October 17, 2012 at 7:07 pm (7 years ago)

    PPK has a portobello stroganoff that I’ve made a couple times, but it’s never looked as decadent and creamy as this! Wowzers!

    • * Vegan Sparkles *
      October 17, 2012 at 9:02 pm (7 years ago)

      Oh YAY, I’ll have to check theirs out too. This one is truly addictive. I had to force myself to put the fork down. 🙂

  9. AlexanderHarvey
    October 27, 2012 at 3:25 am (7 years ago)

    i love portabello stragonaoff!

    • * Vegan Sparkles *
      October 29, 2012 at 3:50 pm (7 years ago)

      Me too! Soooo decadent and delicious!

  10. Jenn Garcia
    October 28, 2012 at 11:09 pm (7 years ago)

    I follow your blog, and I have been staring at this recipe since it was posted. I finally made it last night. IT WAS AMAZING! I asked my husband what he thought and he told me it was awesome and he hopes I add this as a regular meal plan item. I also have a 5 and 3 year old and they asked for seconds! I just thought I would share. Thanks for the awesome recipe!!

    • * Vegan Sparkles *
      October 29, 2012 at 3:53 pm (7 years ago)

      Oh Jenn, that’s SO fabulous! Don’t you just love it when the whole family loves a dish – and it’s easy to make and healthy to boot? Thanks so much for the feedback and it’s my absolute pleasure! 🙂 x

  11. lorain
    December 25, 2012 at 3:52 pm (7 years ago)

    O.M.G I made this today with three different kinds of mushrooms and I must say it was the best hands down stroganoff I have EVER tasted! vegan or not. Thank you SO much for making my lunch a hit today!!! Will be making this again soon for sure!

    • * Vegan Sparkles *
      January 2, 2013 at 3:33 pm (7 years ago)

      Oh I’m so happy to hear that you love it as much as we do, Lorain! It’s a keeper, for sure! Enjoy! xx

  12. Monica
    February 11, 2013 at 12:50 pm (7 years ago)

    I made this recipe tonight and it was so rich and delicious!I served it over mashed potatoes. The cashews made it creamy, and the herbs gave perfect depth to the flavor. Husband loved it too. I have a feeling it is going to become a regular in our house. Total comfort food:) Thanks!

    • * Vegan Sparkles *
      February 19, 2013 at 4:06 pm (7 years ago)

      Oh so glad to hear you and hubby loved it, Monica, and I love the idea of serving it over mashed potatoes! 🙂

  13. Erin
    March 18, 2013 at 5:55 am (6 years ago)

    I’ve had this bookmarked for months and finally made it this weekend. My omnivore boyfriend liked it very much. Thanks for the great recipe!

    • * Vegan Sparkles *
      March 19, 2013 at 4:50 pm (6 years ago)

      Oh I’m so glad to hear you both enjoyed it. My pleasure, Erin! 🙂

  14. carrie
    July 28, 2013 at 9:31 pm (6 years ago)

    Sounds wonderful. Thank you for sharing.

    • * Vegan Sparkles *
      July 29, 2013 at 5:06 pm (6 years ago)

      My pleasure, Carrie. I hope you enjoy it. 🙂

  15. Lavinia
    June 18, 2014 at 2:31 am (5 years ago)

    So tasty! I quartered the ingredients for me and had with wild rice. Definitely will make again! I pre soaked the cashews in the water before going to work so they were ready to go when I got home. I added the cashew cream with the broth/stock at the same time as I was too impatient to try it! It worked well and saved me some time. I used a quarter of a Kallo mushroom stock cube for my broth and this seemed fine. Thanks for a lovely recipe.

    • Vegan Sparkles
      June 18, 2014 at 4:41 pm (5 years ago)

      Oooh, combining it with wild rice sounds delicious, Lavinia! I’ll definitely have to try that combo too, thank you for sharing. 🙂 x

  16. tania
    April 30, 2015 at 10:30 pm (4 years ago)

    i made this last night and it was divine!!! i want to make it every week. hubby is a meat eater and he thought it was very good, full of flavour, but he felt he needed some meat to go with it. Poop! so he said next time it will be his side. its my main!

    • Vegan Sparkles
      May 4, 2015 at 2:36 pm (4 years ago)

      haha, it’s my main too, Tania! So happy to hear you love it as much as I do, beauty! 🙂 x

1Pingbacks & Trackbacks on Vegan MoFo Rustic, Creamy Portobello Stroganoff