OK, you asked for it! We’ve had dozens of requests for our Organic, Vegan, Gluten Free, Dairy Free, Sugar Free Portobello Stroganoff – so here is the recipe. We’ve even created a how to video. It’s fun and entertaining as well. If you don’t want to watch the whole video – at least fast forward to the 8:30 mark to watch our special entertaining guest! It’s hilarious!
This is my favorite healthy, nutritious anti-inflammatory meal. We make it every week and we usually make a double batch because we love to eat the leftovers over the next few days.
Organic, Vegan, Gluten Free, Dairy Free Portobello Stroganoff
Portobello Mushroom Stroganoff
Organic – Vegan – Gluten Fee – Dairy Free
This recipe should feed at least 4 people and very likely have leftovers.
Adjust the ingredients accordingly if you want a smaller batch.
6-8 Organic Portobello mushrooms, cleaned and stemmed. I don’t remove the gills. Cut in half then slice into thin strips not quite 1/4″ wide
1 Organic sweet onion – Diced, or a nice variation if sliced into strips
2-3 organic red and/orange bell peppers. Diced, but can be sliced as well
1 carton vegetable broth ‐ you could end up using 4 to 6 cups
1 sliced Organic Jalapeño if desired
1 cup coconut cream ‐ more if desired (available at Trader Joes in a can)
1 ‐ 3 tsp Diced garlic ‐ or to taste
Salt & pepper
Avocado oil for cooking ‐ it has a higher heat point than olive oil and won’t burn
Up to 1/4 cup balsamic vinegar
Organic fresh dill
I use Costco Organic no‐salt seasoning as my go to but you may
have your own favorite to use.
Cook the Portobello mushrooms separate from the onions and peppers
Caramelize the onions using couple tablespoons of avocado oil, some organic veggie broth then add the peppers, ½ the garlic and seasoning.
Add the jalapeños in this step if adding. Cook until fork tender.
If using sliced veggies vs diced the cooking time will need to be adjusted. Don’t over cook if using sliced veggies.
Set aside to start cooking the mushrooms.
Start cooking the sliced mushrooms in a couple tablespoons of Avocado oil. They will soak up any oil quickly. Depending on your pan you may have to start cooking 1/2 the mushrooms until they start to
Add a cup or so of the vegetable broth to help cook the mushrooms and reduce them down. Add the remaining garlic and season to taste.
The idea is to cook the mushrooms until they are browned and cooked
through. Since they soak up any liquid quickly keep adding vegetable broth a bit at a time to keep them from drying out. I use the vegetable broth so I don’t have to use so much oil. Once the mushrooms are cooked down – (this may take a few minutes.) Splash them with up to 1/4 cup balsamic vinegar and reduce for a few more minutes.
Add the onion and peppers to the mushrooms to prepare for adding the rue for the gravy.
Heat up 1/2 to 1 cup of the vegetable broth . Create a rue with gluten free flour or other thickening agent of choice. I create my thickener in the vita-mix (blender) using the heated broth and ½ to 3/4 cup gluten free flour. It mixes it completely and quickly. Add the flour a bit at a time.
The thicker the rue, the thicker the gravy. It gets thinned with more
vegetable broth when everything is combined. Add the rue to the veggies, begin thinning by adding vegetable broth to thin to your preference. Before removing from heat and serving add the coconut cream. Mix and heat thru.
I typically cook some organic brown rice or organic quinoa and scoop the stroganoff over the rice or quinoa.
We also make homemade organic quinoa fettucine if we want noodles instead of rice. Quinoa is low carb and high in protein. We grind the organic quinoa in the vita mix to make the flour for the noodles so they are much healthier, packed with protein and gluten free. The noodles are not vegan as we use an organic egg to make the pasta noodles.
*This is the Dairy Free version. If you eat dairy you can use sour cream instead of coconut cream and also organic butter when cooking mushrooms and veggies.
When I was diagnosed with MCTD, Lupus and Rheumatoid Arthritis I thought my life was over. My eating habits were horrible – part of the reason I believe I got sick in the first place. I had to completely change my philosophy toward food and what I put in my body.
Through many years of learning from nutritionists and health mentors, attending seminars and learning about anti-inflammatory nutrition we have created some delicious healthy, nutritious, organic, gluten free, dairy free, sugar free meals to give my body the proper healthy nutrition it needs to reduce inflammation due to the autoimmune and connective tissue disease. This Organic, gluten free, dairy free, sugar free Portobello Stroganoff is one of my favorite meals. We make it every week and usually have leftovers for the following few days. I never get tired of eating it.
To reduce inflammation in my body I try and eliminate meat, dairy, sugar and wheat / gluten from my diet – What I like to call The Four Horseman of the Nutritional Apocalypse!
I knew I had to discover foods and meals that tasted delicious and provided that “comfort food” satisfaction. That was my mission, to learn to create healthy nutritious meals that taste great – otherwise I knew I would never stick with it and I’d be out eating burgers, fries and pizza again! And when I do that my inflammation gets out of control!
I have to give credit where credit is due – Brandi created this delicious sensational healthy nutritious Portobello Stroganoff dish. She’s the chef – I just like to eat delicious healthy food! We make a great team – she loves to cook and I love to make the nutritious smoothies and green juice!
We both were diagnosed autoimmune connective tissue disease – Lupus, Rheumatoid Arthritis, MCTD between the 2 of us – I truly believe that eating healthy, organic, meat free, dairy free, sugar fee and gluten free (most of the time) is what has made the difference in our lives to reduce inflammation, get off medications like Prednisone and Enbrel – and live happier, more active and healthier lives. I am blessed and grateful to have crossed paths with such an amazing, loving supportive woman in my life!
Here’s to Happy and Healthy cooking! – we hope you enjoy our healthy, nutritious and anti-inflammatory Organic, Vegan, Gluten Free, Dairy Free Portobello Stroganoff!
From our kitchen to yours – All the Best! ~ Dave & Brandi