Raw Vegan Mushroom Alfredo
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
Introduction
Taken from Raw on $10 a Day or LessThis 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.
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.
