Want to enjoy a rich bowl of pasta, sans guilt, cream, and meat?
Enjoy this recipe for vegan mushroom stroganoff!
0.5 oz dried mushrooms (I used chanterelle)
1 package Nasoya Pasta Zero Plus noodles (or similar brand)
1 tsp coconut oil or spread
1/8-1/4 cup vegan parmesan
A couple shakes (to taste) of garlic powder, sea kelp, fresh ground pepper
1 Tb Tofutti vegan sour cream
Reconstitute dried mushrooms in a glass bowl of hot water (approximately 20 minutes)
Rinse and drain noodles in a colander, then cut into shorter pieces with kitchen scissors
Drain mushrooms and add the noodles and coconut spread to the glass bowl.
Microwave for 1 minute, 30 seconds.
Add the rest of the ingredients and then mix well again.
Eat the whole bowl yourself! Yum!