This is a great dish to cook for your favorite menfolk. It’s hearty enough so that they won’t even realize they’re eating health food.The portobello mushrooms give it a deep flavor and a thick, ‘meaty’ texture while the cashew cream and herbs envelop it in creamy decadence.
3 cups 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.