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:
- 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)
- Place cashews and half a cup of water in a blender or food processor and leave to soak.
- 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.
- 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 and serve with pasta or rice.
Fast, fresh and simple! See you tomorrow, lovebugs! xx