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Vegan Portobello Stroganoff

Vegan Portobello Stroganoff

Author: Heidi Boortz
Servings : 6


  • 1 cup raw cashews
  • 1 package baby bella mushrooms 16 oz, cut into fourths
  • 2 yellow onion small, diced
  • 2 Tbsp bottled minced garlic
  • 1 Tbsp extra virgin olive oil
  • 2 cup vegetable broth no sugar listed in ingredients
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp oregano
  • 1/4 cup fresh parsley chopped
  • 1 lb 100% whole grain pasta


  • Soak cashews, in enough water to cover, for one hour. Puree until smooth. Set aside.
  • Heat oil in large skillet. Add onions and garlic. Cook 3 minutes. Add mushrooms and cook 7 minutes longer, or until onions and mushrooms are soft.
  • Add broth. Bring to a boil. Cover, reduce heat, and simmer 20 minutes.
  • While mushrooms are simmering, cook noodles according to package directions.
  • Stir thyme, rosemary, oregano, and cashew cream into the mushroom mixture. Stir well. Serve over drained noodles. Top with fresh parsley.


Be sure to use gluten free pasta, if you are using this as a gluten free dish!
Tried this recipe?Let us know how it was!