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Ingredients
US|METRIC
4 SERVINGS
- 2 large shallots
- 3 garlic cloves (divided)
- 30 mL olive oil
- 300 grams mushrooms (I used chestnut / cremini and a few oyster mushrooms, sliced)
- 30 mL olive oil
- 4 tsp. wheat flour (all purpose, for GF version)
- 2 cups almond milk (or any other neutral tasting plant milk)
- 2 tsp. miso paste (white / shiro)
- 3 tsp. Dijon mustard (more to taste)
- 1 Tbsp. nutritional yeast
- 1 Tbsp. fresh thyme leaves (or rosemary leaves, chopped)
- 1/4 tsp. black pepper (for the entire dish)
- 3/4 tsp. salt (flakes, for the entire dish)
- 20 mL lemon juice (more to taste)
- 500 grams gnocchi (shop-bought, **, gluten-free if needed)
- 150 grams tenderstem (or regular broccoli, chopped small, optional)
- 50 grams vegan cheese (grated or homemade cashew cheese)
- 2 Tbsp. breadcrumbs (coarse, optional)
- 2 Tbsp. pine nuts
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium1150mg48% |
| Potassium790mg23% |
| Protein15g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A25% |
| Vitamin C80% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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