Creamy shimeji pasta (vegan)

Creamy shimeji pasta (vegan)

Creamy shimeji pasta (vegan)

  • Preparation: 24 hours
  • Cooking: 20 min
  • Portions: 6

Ingredients

  • 300 g brown/white beech or elm oyster
  • 1 tsp sesame oil
  • 2 garlic cloves
  • 2 shallots
  • 1 cup raw cashews, soaked overnight 1 block silken tofu
  • 45 ml soya sauce
  • 45 ml apple cider vinegar
  • 25 g nutritional yeast
  • 15 g shitake powder
  • 1 tbsp. vegetable oil
  • 1 pack of soba noodles
  • 1 clean, cut and oven roasted yam
  • 50 g lightly roasted walnuts
  • Fresh basil

Preparation

Stirfry mushrooms in sesame oil, season. Put a side.
In the same skillet, add vegetable oil and sauté shallots with garlic.
In a blender, mix together shallots, tofu, cashew, yeast, vinegar, soya sauce and mushroom powder until very smooth texture.
In a big saucepan, warm the sauce on low heat.
In boiling water, cook the soba noodles. Mix with the sauce. Season.
Garnish with roasted sweet potatoes, walnuts, and basil.

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