Mushroom Goulash

Finely chop the onions and garlic. Clean the mushrooms.

• 4.4 oz Chanterelle mushrooms
• ½ Onion, yellow (~ 1.4 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the oil in a non-stick frying pan over medium heat. Add the onions and garlic and fry until the onions turn translucent. Add the mushrooms and fry until all the water has evaporated.

• 1 tsp Canola oil

Add tomato paste, pepper, paprika, flour, and wine and let simmer briefly.

• 2 tsp Tomato paste
• Black pepper
• ½ tsp Hot paprika, ground
• 1 ⁠½ Tbsp Flour, all-purpose
• 1 ⁠½ Tbsp White wine

Stir in the cream cheese and cream and let cook for 2-3 minutes on medium heat. Add the broth, turn the heat to low heat and let simmer for 20-25 minutes. Stir occasionally.

• 1 ⁠½ Tbsp Vegan cream cheese
• ½ cup Vegan cream alternative
• 1 cup Vegetable broth

Prepare the pasta according to the package instructions. Finely chop the chives.

• 4.4 oz Linguini
• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)

Cut the chicken into bite size pieces. Heat the canola oil in a non-stick frying pan over high heat. Fry the chicken substitute until golden brown, remove it from the pan and set aside.

• 1 tsp Canola oil
• 4.4 oz Vegan Chicken Substitute

Add the chives, chicken substitute, and pasta into the pan with the sauce, heat briefly, turn off the heat and serve.

Enjoy your meal!