by @monkeyandmekitchenadventures 🚨🚨Recipe: 4 – 5 Servings
4 oz. white button mushrooms, diced (+/- to taste)
4 oz. baby Bella (cremini) mushrooms, sliced (+/- to taste)
2 teaspoons tamari
1 medium yellow onion, fine dice
2 Tablespoons finely minced garlic (about 8 to 10 cloves)
2 Tablespoons tomato paste
½ cup vegetable broth
2 cups water
1 to 2 teaspoons organic maple syrup (+/- to taste)
2 Tablespoon unsweetened plain plant milk
1 Tablespoon miso
½ teaspoon garlic powder
½ teaspoon onion powder
2 Tablespoons dried minced onion flakes
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flake
1 teaspoons sea salt (+/-)
¼ teaspoon black pepper (+/-)
1 teaspoon dulse granules (optional)
1 – 1b. Linguini (regular or gluten free) cooked
Other Optional Ingredients:
Crushed red pepper flake
Vegan Parmesan cheese
In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the chopped white button mushrooms and the sliced baby Bella (cremini) mushrooms with 2 teaspoons of tamari. Sauté over medium-high heat until all (or most) of the water has been released from the mushrooms, then remove from the pot and set aside.
Carefully wipe out the bottom of the pot with a clean, damp cloth and add the diced onion, sauté until soft, about 7 to 9 minutes. Add a splash of water here and there to prevent burning, then add the finely minced garlic. Sauté over medium heat for 30 seconds.
Add the tomato paste, then all the remaining ingredients (including the mushrooms), except the cooked linguini. Simmer for 5 minutes to allow the flavors to marry. Taste test the flavor, add more seasoning, if needed.
Take some of the sauce and mix it with the cooked linguini. Then serve with additional sauce over top and your favorite toppings.
Share With A Friend Who Would Love This!