NUTRITION

SERVINGS

INGREDIENTS

0.6 cup dry soy chunks

2 cup champignons

0.75 tbsp extra virgin olive oil

0.5 cup yellow onion

2 clove garlic

1 tbsp heavy cream

2 tbsp nutritional yeast

0.5 cup vegetable broth

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Rehydrate the soy chunks by soaking them in hot water for 10-15 minutes until tender, then squeeze out all excess liquid thoroughly.

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the soy chunks, searing until they develop a golden-brown crust.

• 3

  Add the sliced champignons and diced onion to the skillet, sautéing for 5-7 minutes until the mushrooms are browned and the onions are translucent.

• 4

  Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.

• 5

  Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

• 6

  Reduce the heat to low and stir in the heavy cream, nutritional yeast, sea salt, and black pepper.

• 7

  Simmer the mixture for 3-4 minutes until the sauce thickens into a velvety consistency that coats the soy chunks.

• 8

  Garnish with freshly chopped parsley and serve immediately.