Creamy and Flavorful Vegan Portobello Stroganoff Recipe

This vegan portobello stroganoff is a perfect plant-based alternative to the traditional beef stroganoff. The hearty portobello mushrooms replace the meat and lend a meaty texture and rich flavor to the dish. The creamy sauce, made with cashews, adds a lusciousness that will satisfy any comfort food cravings. Serve this delicious stroganoff over eggless noodles or rice for a satisfying and nutritious meal that everyone will love.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 large portobello mushrooms, sliced
• 1 cup vegetable broth
• 1 cup raw cashews, soaked overnight
• 1 cup unsweetened almond milk
• 2 tablespoons soy sauce
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 12 ounces eggless noodles or rice, cooked
• Fresh parsley, for garnish

Directions

1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add minced garlic and sliced portobello mushrooms to the skillet. Cook until mushrooms have softened and released their moisture, about 10 minutes.
3. In a blender, combine the soaked cashews, vegetable broth, almond milk, soy sauce, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Blend until smooth and creamy.
4. Pour the cashew cream sauce into the skillet with the mushrooms and onions. Stir well to combine and let simmer for 5 minutes to allow the flavors to meld together.
5. Season with additional salt and pepper, if needed.
6. Serve the vegan portobello stroganoff over cooked eggless noodles or rice.
7. Garnish with fresh parsley.
8. Enjoy!

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