Daily Vegan Lunch for 6 March, 2013: Gluten and Dairy Free Shiitake Stroganoff

This recipe uses the Forks Over Knives cookbook recipe for caulifredo sauce as a base!

dairy and gluten free stroganoff

INGREDIENTS:

1 cup chopped rehydrated shiitake or button mushrooms
2 cups leftover caulifredo sauce

4 cups gluten free pasta

Dash of paprika
Black pepper

DIRECTIONS:

Fry mushrooms in a pan on medium heat in a teaspoon of water or oil until lightly browned. Add 2 cups of leftover caulifredo sauce and heat through. Season with paprika, black pepper, and salt to taste. Serve with noodles.

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