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Vegan, Rustic, Creamy Portobello Stroganoff

Rebecca Weller - Vegan Sparkles
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • 700 g 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
 

  • 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.