Vegan Creamy Mushroom Sauce
Description
With zucchini as the base, this vegan mushroom sauce is creamy, satisfying, and full of nutrients. Serve it over noodles, millet, or vegetables.
Ingredients
•
10 medium mushrooms
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2 teaspoons olive oil, divided
•
1/2 medium onion, diced
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3 cloves garlic, minced
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1 cup zucchini, chopped
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1 tablespoon nutritional yeast
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2 teaspoons dried basil
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1 pinch ground nutmeg
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sea salt and ground black pepper to taste
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1/4 cup water, or to taste
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1/4 cup coconut milk
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1/2 medium lime, juiced
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2 tablespoons water, or to taste
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1 tablespoon red wine
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1 tablespoon chopped fresh basil, or to taste
Directions
1
Remove mushroom stems and slice mushroom tops. Keep separated.
2
Heat a medium pot over medium heat. Add 1 teaspoon oil with onion and garlic. Stir to coat and cook until onion is translucent, about 5 minutes. Stir in zucchini and mushroom stems; saute until vegetables start to soften, about 5 minutes. Add nutritional yeast, basil, nutmeg, salt, and pepper; stir to coat. Cook until zucchini has fully softened, about 5 minutes more. Add 1/4 cup water, coconut milk, and lime juice and let simmer for 2 minutes.
3
At the same time, heat a skillet over medium heat. Add remaining 1 teaspoon oil and sliced mushrooms. Let cook for a few minutes. Sprinkle with sea salt and cook for a few more minutes. Pour 2 tablespoons water and wine into the skillet to deglaze. Remove from the heat until step 1 is completed.
4
Process vegetable mixture with an immersion blender until smooth. Stir in sauteed sliced mushrooms and serve.