Vegan Creamy Mushroom Sauce

With zucchini as the base, this vegan mushroom sauce is creamy, satisfying, and full of nutrients. Serve it over noodles, millet, or vegetables.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 175 Calories

Ingredients

• 1 pinch ground nutmeg
• 3 cloves garlic, minced
• 2 teaspoons dried basil
• 1 tablespoon red wine
• 1 tablespoon nutritional yeast
• sea salt and ground black pepper to taste
• 1 tablespoon chopped fresh basil, or to taste
• 10 medium mushrooms
• 2 teaspoons olive oil, divided
• 1 cup zucchini, chopped
• 2 tablespoons water, or to taste
• 0.5 medium onion, diced
• 0.5 medium lime, juiced
• 0.25 cup water, or to taste
• 0.25 cup coconut milk

Recipe Instructions

Step 1

Remove mushroom stems and slice mushroom tops. Keep separated.

Step 2

Heat a medium pot over medium heat. Add 1 teaspoon oil with onion and garlic. Stir to coat and cook until onion is translucent, about 5 minutes. Stir in zucchini and mushroom stems; saute until vegetables start to soften, about 5 minutes. Add nutritional yeast, basil, nutmeg, salt, and pepper; stir to coat. Cook until zucchini has fully softened, about 5 minutes more. Add 1/4 cup water, coconut milk, and lime juice and let simmer for 2 minutes.

Step 3

At the same time, heat a skillet over medium heat. Add remaining 1 teaspoon oil and sliced mushrooms. Let cook for a few minutes. Sprinkle with sea salt and cook for a few more minutes. Pour 2 tablespoons water and wine into the skillet to deglaze. Remove from the heat until step 1 is completed.

Step 4

Process vegetable mixture with an immersion blender until smooth. Stir in sauteed sliced mushrooms and serve.