Ingredients

The following ingredients have 4 Servings
  • 1/2 cup whole wheat flour
  • 1/2 cup unbleached all purpose flour
  • 2 tbsp cornstarch
  • 1 3/4 cup nondairy milk
  • 1 tbsp extra virgin olive oil ((any vegetable oil is fine here))
  • Salt and ground black pepper to taste
  • 1 large zucchini ((cut in a small dice))
  • 10 spears asparagus ((tough ends trimmed, chopped))
  • 1 tsp vegetable oil
  • 2 cloves garlic ((minced))
  • Salt and ground black pepper to taste
  • Zest of a lemon ((optional))
  • 1 tsp vegetable oil
  • 2 cloves garlic ((minced))
  • 1 cup fresh wild mushrooms or 1/2 cup dry
  • 2 tbsp unbleached all purpose flour
  • 1 tbsp apple cider vinegar
  • 1 tsp dry sage or rosemary
  • 1 tbsp soy sauce ((optional if you want to make this soy-free))
  • 2 tbsp cashews
  • Salt and ground black pepper to taste

Instruction

  • Make the veggie filling first by heating the oil in a skillet. Add the garlic and when it starts to turn lightly golden, add the veggies. Cook, stirring frequently, for 5-10 minutes or until the veggies reach the level of doneness you want. Add salt and pepper, stir in the lemon zest, and remove to a bowl.
  • In the same skillet, heat the oil for the mushroom sauce. Add the garlic and, when it starts to turn golden, add the mushrooms and the vinegar. Season with salt and pepper and cook, scraping up any bits of veggies that are stuck to the bottom. 
  • Add the flour and cook, stirring, until most of the flour has mixed into the veggies.
  • Stir in the herbs and the soy sauce and the mushroom stock plus 1 cup water or vegetable stock. If you don't have any mushroom stock, use 2 cups of vegetable stock instead.
  • Blend the cashews with 1/4 cup of water into a smooth paste. Stir it into the mushoom sauce. Check for seasoning and add more salt and pepper if needed.