Creamy Mushroom Stew

Clean and thinly slice the mushrooms. Cut the green onions into rings and put both into a bowl.

• 3.5 oz Mushrooms
• 2 Green onions (~ 2.5 oz)

Pour the hot vegetable broth over the vegan meat substitute until completely covered. Let sit for approx. 10 minutes and squeeze out excess liquid over the sink.

• 0.8 oz Vegan meat substitute, strips
• ½ cup Vegetable broth

Cook the pasta according to the package instructions.

• 2.8 oz Tagliatelle

Heat the canola oil in a non-stick frying pan over high heat. Fry the vegan meat substitute until golden brown and deglaze with soy sauce.

• 1 tsp Canola oil
• 2 tsp Soy sauce, light

Turn the heat to medium, add the green onions and mushrooms and fry for approx. 3-4 minutes until the vegetables are slightly browned.

Stir in the vegetable broth, Vegan Cream Alternative, and mustard and let simmer until the sauce is creamy.

• 2⁄3 cup Vegetable broth
• 3 ⁠½ Tbsp Vegan cream alternative
• 1 tsp Yellow mustard

Season with salt and pepper and serve with the pasta.

• Salt
• Black pepper

Enjoy your meal!