Portobello stroganoff with cultured vegan cream sauce

What you need-

  • 4 portobello mushrooms
  • 1 tablespoon olive oil
  • 1 medium onion
  • 6 cloves of garlic
  • 2 cups vegetable stock
  • 1 tablespoon Italian herb seasoning
  • 2 tablespoons corn starch
  • 2 tablespoons Tamari
  • 2 cups easy soy yogurt or garbanzo cashew yogurt-well stirred!
  • Chopped parsley for garnish

Slice the portobellos, the onion, and the garlic. Sauté them in the onions and garlic in olive oil on medium heat for 1-2 minutes. Add the mushrooms and sauté for another 2-3 minutes.

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Add the vegetable broth and Italian herbs. Bring to a low simmer, and cover for twenty minutes.

In a medium bowl add cornstarch and Tamari. Stir into a smooth paste. img_6054

Mix this into the mushroom mix and bring back to a simmer for around 4-5 minutes. The sauce should begin to thicken. It will thicken more as the sauce cools a bit as well.

Add well stirred yogurt into this mix. If you don’t whip it up well, the yogurt will remain in little clumps once you stir it into the mushroom mix.

Add salt and pepper to taste. Garnish with chopped parsley, and serve over wide noodles or rice.

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