ALT

Sichuan-Style Braised Eggplant with Pickled Chilies & Garlic

ALT

Zucchini & Roasted Tomatoes with Pasta & Dried Olive Flavor Shake

ALT

Pretzel Dumplings with Mushroom-Sauerkraut Gravy

ALT

Vegan Paella

ALT

BBQ Bacon Burger

Grilled Portobello Mushroom Over Mashed Cauliflower Smothered in Gravy

ALT

Vegan Stovetop Mac & Cheese

• 8 oz. uncooked ribbon noodles (230g)
• 1 tablespoon olive oil (15ml)
• 1 yellow onion, chopped (140g)
• 3 tablespoons whole wheat flour, divided (20g)
• 2 cups beefless beef broth or veggie broth (0.5 liters) 1 tablespoon soy sauce (15ml)
• 1 teaspoon lemon juice (5ml) 1 teaspoon tomato paste (6g)
• 1 1/2 pounds mushrooms (half portobello and half button mushrooms), cut into large 2-inch chunks (740g)
• 1/2 teaspoon dried thyme 1/2 teaspoon dried sage 1/2 teaspoon salt (3g)
• 1 tablespoon white wine vinegar (15ml) 1/4 cup vegan sour cream – optional (55g) 10 turns of fresh ground, black pepper 1/4 cup flat-leaf parsley, minced (6g)

1. Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
2. Drain, and set aside.
3. In a large saucepan, add the olive oil and sauté the onions for three minutes on medium heat.
4. Add the flour and cook for 30 seconds, stirring constantly.
5. Gradually add the broth, soy sauce, lemon juice and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
6. Add the mushrooms, thyme, sage and salt. Stir to combine.
7. Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
8. Add the vinegar and simmer for 4 more minutes.
9. Add the noodles, sour cream, 1 tablespoon of flour, black pepper and parsley and cook on low for an additional 5 minutes.
10. Garnish with parsley.