Ingredients
- 2 tsp I Can't Believe It's Not Butter
- 12 oz. Sliced Mushrooms
- 1/3 c Flour
- 1/2 tsp Salt
- pinch Pepper
- 2 C Vegetable Brothe
- 2/3-3/4 cup Cashew Cream (made from 1/2 c Cashews, soaked)
- 2 tsp I Can't Believe It's Not Butter
- 12 oz. Sliced Mushrooms
- 1/3 c Flour
- 1/2 tsp Salt
- pinch Pepper
- 2 C Vegetable Brothe
- 2/3-3/4 cup Cashew Cream (made from 1/2 c Cashews, soaked)
Instructions
-
In a large stock pot over medium high heat, saute mushrooms in vegan margarine.
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Mix flour, salt, pepper and one cup of vegetable broth until smooth. Stir into mushroom mixture.
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Immediately add remaining vegetable broth, stirring to combine. Bring to a boil; cook and stir until thickened, about 2 minutes.
-
Reduce heat and stir in cashew cream.
-
Simmer, uncovered for about 15 mins, stirring occasionally.
Makes 4 serv
Fat 7g
Carbs 16g
Protein 6g
-
- In a large stock pot over medium high heat, saute mushrooms in vegan margarine.
- Mix flour, salt, pepper and one cup of vegetable broth until smooth. Stir into mushroom mixture.
- Immediately add remaining vegetable broth, stirring to combine. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Reduce heat and stir in cashew cream.
- Simmer, uncovered for about 15 mins, stirring occasionally.
Makes 4 serv
Fat 7g
Carbs 16g
Protein 6g
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