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Vegan “Chicken” & Mushroom Pasta

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Ingredients

Adjust Servings:
30g Soya Chunks
1 tsp Maple Syrup
2 tblsp Coconut Aminos
200ml Boiling waster
1 White Onion - chopped
2 Garlic cloves - chopped
250g Mushrooms - chopped
1/2 pint Vegetable Stock
100g Brown Rice Pasta
50ml Single Soy Cream I used aplro

Vegan “Chicken” & Mushroom Pasta

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Soak the soya chunks in the boiling water, syrup and aminos for at least 1 hour. Put in a pan and bring to the boil. Set aside.

    2
    Done

    Cook the white onion and garlic in a pan until soft. Add the mushrooms. Cook until soft. Add the liquid from the soya chunks and reduce. Add the vegetable stock. Reduce until just enough liquid is left to coat the pasta. Add the soya chunks. Season. Set aside.

    3
    Done

    Cook the rice pasta in a pan of boiling water for 6 minutes. Drain.

    4
    Done

    Add the cream into the mushroom sauce, bring to a simmer. Stir in the pasta. Season.

    RdC

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    Aubergine Hummus
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    Aubergine Hummus

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