Vegan Mushroom Stroganoff

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

16 ounces pasta I used gluten-free chickpea turmeric pasta

24 ounces sliced Baby Portobello Mushrooms or Other Mushrooms of Choice

1 Yellow Onion diced

2 Shallots minced

2 cloves Garlic minced

3 cups Organic Vegetable Broth

2 Tablespoons Organic Tomato Paste

2 teaspoons Paprika

1 teaspoon Sea Salt

1 teaspoon Fresh Ground Pepper

½ cup Dry White Wine

subheading: Cashew Cream:

¼ cup Raw Cashews

½ cup Organic Vegetable Broth

1 Tablespoon Lemon Juice

1 Clove Garlic Minced

subheading: Alternative plant milk/flour mixture:

½ cup unsweetened unflavored plant milk of choice plus 2 Tablespoons flour of choice

subheading: Garnish:

⅛ cup chopped fresh Parsley

⅛ cup chopped Fresh Dill

Directions at kathysvegankitchen.com

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