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.

      English