Vegan Creamy Mushroom Sauce Recipes
VEGAN CREAMY MUSHROOM SAUCE
This creamy vegan mushroom sauce recipe is simple and delicious. By using zucchini as the base, you get a mushroom sauce that is full of nutrients. This is a creamy, satisfying sauce that doesn't make you feel tired and sluggish. You can serve this recipe over any whole grain or noodle, or millet, or even a sauteed vegetable. Garnish with your choice of fresh green herb.
Provided by Heather Healthy Vegan Recipes
Categories Vegetarian Pasta Sauce
Time 40m
Yield 2
Number Of Ingredients 15
Steps:
- Remove mushroom stems and slice mushroom tops. Keep separated.
- Heat a medium pot over medium heat. Add 1 teaspoon oil with onion and garlic. Stir to coat and cook until onion is translucent, about 5 minutes. Stir in zucchini and mushroom stems; saute until vegetables start to soften, about 5 minutes. Add nutritional yeast, basil, nutmeg, salt, and pepper; stir to coat. Cook until zucchini has fully softened, about 5 minutes more. Add 1/4 cup water, coconut milk, and lime juice and let simmer for 2 minutes.
- At the same time, heat a skillet over medium heat. Add remaining 1 teaspoon oil and sliced mushrooms. Let cook for a few minutes. Sprinkle with sea salt and cook for a few more minutes. Pour 2 tablespoons water and wine into the skillet to deglaze. Remove from the heat until step 1 is completed.
- Process vegetable mixture with an immersion blender until smooth. Stir in sauteed sliced mushrooms and serve.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 13.8 g, Fat 11.7 g, Fiber 4.4 g, Protein 7.1 g, SaturatedFat 6.2 g, Sodium 20.1 mg, Sugar 4.2 g
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