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- 1/3 cup soy sauce
- 1/8 cup maple syrup
- 1/8 cup apple cider vinegar
- 1/8 cup olive oil
- 1 tsp liquid smoke
- 4 large flat mushrooms (sliced)
- 1/8 cup olive oil4 cloves garlic (minced)
- 1 cup cashews (soaked)
- 1 cup soy milk
- 1/4 cup nutritional yeast
- 1 cup silken tofu
- 1 cup garden peas
- Spaghetti (enough for 4 people)
Put all the marinade ingredients in a mixing bowl & mix together.
Add the mushrooms to the bowl & let the marinade soak into the mushrooms.
Add the mushrooms into the wok & fry them until they’re cooked through.
Take the mushrooms out of the wok & put them to one side.
Add some olive oil into the wok, add the garlic & slow fry them until you’ve released the aroma. Take the wok off the heat.
Put the creamy sauce ingredients into a blender & whizz them up into a thick sauce.
Pour the cream into the wok & stir in the garlic & oil.
Add the cooked spaghetti into the wok & stir it into the sauce.
Add the peas & the cooked mushrooms & stir them into the creamy spaghetti.
Serve immediately with some rocket on the side.