Creamy shimeji pasta (vegan)
Cooking: 20 min
300 g brown/white beech or elm oyster
1 tsp sesame oil
2 garlic cloves
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
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.
Garnish with roasted sweet potatoes, walnuts, and basil.