Mushroom, Kale & Tender Stem Broccoli Cream Sauce with Chestnut & Porcini Mushrooms

Ingredients

  • 1 Carrot grated
  • 4 medium onions
  • 5 crushed cloves of garlic
  • veg stock
  • garlic powder
  • grated vegan cheese
  • salt & pepper
  • dry parsley & tiny pinch of tarragon
  • mushrooms & rehydrated porcini & liquor
  • white wine
  • vegan Parmesan and black pepper and fresh parsley

Preparation

  1. Carrot grated

  2. Medium onions

  3. Crushed cloves of garlic sautéed on the pan in olive oil till mushy. In a separate non stick pan make a roux of flora buttery and plain white flour... gradually add plant milk to make a thick white sauce... season with nutritional yeast, a bit of English mustard, Swiss marigold veg stock, garlic powder, grated vegan cheese, salt & pepper, dry parsley & tiny pinch of tarragon

  4. Then add mushrooms & rehydrated porcini & liquor to the vegetable pan. Add small amount of white wine. Drain pasta ... add a bit of pasta water to vegetables to make a sauce... spoon in white sauce stirring in gradually (add some vegan cream stirring in slowly at this point if you want to make the sauce extra creamy-...optional) add extra parsley if required... taste the sauce and make sure you season it to taste with extra herbs, salt & pepper till happy, then chopped fresh parsley when you’re happy with the taste of the sauce. Grate on vegan Parmesan and black pepper and fresh parsley

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