Cajun Mushroom Alfredo

Serves 1
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Directions

  1. 1Chop the oyster mushrooms.
  2. 2Add the oyster mushrooms to a bowl.
  3. 3Drizzle avocado oil over the mushrooms.
  4. 4Season with Cajun seasoning.
  5. 5Add black pepper.
  6. 6Add coco aminos.
  7. 7Mix the mushrooms with the seasonings.
  8. 8Cook the mushrooms in a pan.
  9. 9Chop the white onion.
  10. 10Chop the garlic cloves.
  11. 11Sauté the chopped onions in a pan.
  12. 12Add vegetable broth to the onions.
  13. 13Add the chopped garlic to the pan.
  14. 14Sauté the garlic and onions until translucent.
  15. 15Transfer the sautéed onions and garlic to a blender.
  16. 16Add vegetable broth to the blender.
  17. 17Add salt to the blender.
  18. 18Add soaked cashews to the blender.
  19. 19Add nutritional yeast to the blender.
  20. 20Blend until smooth.
  21. 21Pour the blended sauce into a pan.
  22. 22Season the sauce with garlic powder.
  23. 23Add Italian seasoning to the sauce.
  24. 24Add Cajun seasoning to the sauce.
  25. 25Stir the sauce.
  26. 26Add vegan parmesan cheese to the sauce.
  27. 27Stir until the cheese is melted and combined.
  28. 28Add cooked chickpea pasta to the sauce.
  29. 29Mix the pasta thoroughly with the sauce.
  30. 30Garnish with freshly chopped parsley.
  31. 31Serve the Cajun Mushroom Alfredo with the cooked mushrooms on top.

Ingredients

  • 8 oz trumpet Mushrooms
  • 8 oz oyster mushrooms
  • 1 medium white onion
  • 1 cup vegetable broth
  • 2 tbs coco aminos
  • 1 tbs avocado oil
  • 0.5 salt
  • black pepper
  • 2 tbs Cajun Seasoning
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 5 cloves garlic
  • 0.5 cup cashews, soaked overnight
  • 0.5 lemon juice
  • 2 tbs nutritional yeast
  • 0.5 cup vegan parmesan
  • 8 oz Chickpea pasta
  • freshly chopped parsley

Equipment

panblendercutting boardknifespatulabowl