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Mushroom Stroganoff

Servings: 4-6

Prep time: 00:10 

Cook time: 00:40

By: Ben McKeown

Another fantastic remake of a traditional meal by Ashley Jubeniville - the Kitchen Coach.

Ingredients

  • 1 pkg. (250g) Gluten-free Spiral/Penne/Macaroni/Shell Pasta (=3-4 serves) to serve 10, use 750g
  • 1/2 cup (100g) Lentils or Moong Dhal (dry measure) - soaked 12hrs
  • 1 med. (120g) Onions
  • 2 LG. (20g) Garlic cloves
  • 1 sm. (150g) Zucchini
  • 1 bag (250g) Mushrooms (mixed kinds is best)
  • 1 med. (250g) Eggplant
  • 2 Tbsp (25g) Olive oil
  • 1 cup (250g) Homemade stock/broth (OR 1/2 Cup
  • white wine + 1/2 cup water)
  • 1/4 cup (15g) Nutritional yeast
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbsp (30g) Tamari, Coconut aminos, or 1 Tbsp Miso
  • ⅓ Cup (80g) White wine
  • 3/4 Cup Cashew cream (see below)

CASHEW CREAM

  • 1/2 Cup Cashews (dry), soaked 30 min.
  • ¼ Cup Water
  • 2 Tbsp Lemon juice

Instructions

  1. Prepare a large frying pan (30cm or electric) or soup pot, AND a separate pot to cook the pasta.
  2. If using raw lentils or dhal, drain them from their soaking water (if applicable) and add them into the large pan or soup pot with 2 cups of freshwater.
  3. Bring the lentils to a boil and then let them simmer on medium heat for approx. 15-20 min. or until tender.

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