What better way to enjoy the beginning of fall with a heartwarming bowl of vegan shiitake mushroom pasta?
What you’ll need:
Sliced garlic 5~6 clove
Sundried tomato 50g
Sliced Onion ¼
Sliced dried Shiitake mushroom 1 ½ cup (Or as much as you want!)
Soymilk: 6.4fl oz (190ml) X 2 ~ 3
Nutritional yeast, Salt, Black Pepper
How to make:
Soak the shiitake mushroom in warm water for 20-30 minutes. (*You can also soak in soymilk)
Add a Tbsp. of oil in pan and cook the onion, shiitake mushroom, and sundried tomatoes in that order.
When the veggies are cooked, add soy =milk(you can use the soymilk you soaked the mushrooms in) and cook to a boil.
Once it simmers a bit, add the pasta and simmer some more.
Add salt and pepper to taste.
If you want the taste of cheese, add 2 Tbsp. of Nutritional yeast.
* The texture of the shiitake mushroom is chewy and very similar to meat.
* Dried shiitake mushroom create a deeper flavor than raw shiitake mushrooms.