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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 372.9
  • Total Fat: 27.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 19.5 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 8.4 g
  • Protein: 9.2 g

View full nutritional breakdown of Raw Vegan Mushroom Alfredo calories by ingredient
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Raw Vegan Mushroom Alfredo

Submitted by: TRAVELNISTA
Raw Vegan Mushroom Alfredo

Introduction

Taken from Raw on $10 a Day or Less

This really satisfies a desire for something heavier and substantial. It is a great zucchini pasta dish.
Taken from Raw on $10 a Day or Less

This really satisfies a desire for something heavier and substantial. It is a great zucchini pasta dish.

Number of Servings: 2

Ingredients

    8 oz mushrooms
    1 medium onion, quartered and sliced
    1 tablespoon olive oil
    1 tablespoon agave
    2 tablespoons balsamic vinegar
    1 clove garlic
    1/2 teaspoon salt
    1/2 cup walnuts

    2 zucchini, sliced into noodles


Directions

Cooking time is just the time to marinate.


Put the mushrooms and onions in a bowl or lidded tub. Whisk together the olive oil, agave, balsamic vinegar, and salt. Pour over the mushrooms and onions. Let sit for about an hour. Pour onto a lined dehydrator tray and dehydrate for about an hour or so. It's not intended to dry, just to intensify the flavor and color a bit.

When the mushrooms and onions are dehydrated, take half of them and put in a blender with the walnuts and about 3/4 cups water. I use a bullet type blender for this because it's such a small amount. Puree until very smooth, which may take a few minutes.

Noodle the zucchini and top with the sauce and the mushrooms that were set aside. Salt and pepper to taste.


Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user TRAVELNISTA.





TAGS:  Vegetarian Meals |

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