Vegan Mushroom Pasta
- 520 g Firm Tofu
- 6 tbsp Raw Cashews
- 4 clove Garlic
- ¼ cup Lemon Juice
- ½ cup Water
- 1 tbsp Wholemeal Flour
- 1 tbsp Coconut Oil
- 2 medium Zucchini
- 3 cup Sliced Mushrooms
- 1 cup Green Peas
- 1 medium Onion
- 720 g Cooked Wholemeal Pasta
Cook the pasta according to packet instructions, then set to the side.
Meanwhile, slice the tofu, zucchinis, mushrooms, and onion.
Add the cashews, garlic, lemon juice, flour, coconut oil, and hot water to a food processor. Process until smooth and creamy. Add extra water if needed to create a smooth, creamy sauce.
Place a large non-stick wok or saucepan over a medium heat.
Throw in the onion, allow to cook until translucent, then add the rest of the vegetables and the tofu.
Cook for 4-5 minutes, until the vegetables are softened and the tofu is slightly browned, then add in the cashew sauce.
Stir, adding a little water if needed to help the ingredients combine.
Finally, add in the cooked pasta. Stir and leave on the heat until heated through.
Divide into 4 serves, then dig in!
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