#Shorts || Friday’s Plant-based Meal Plan || Creamy Garlic &



Friday’s Plant-Based Meal Plan
•Breakfast: Yogurt Freezer Waffles or Maple Pecan Overnight Oatmeal – You have leftovers of both stashed away in the freezer or refrigerator, just pop one out and enjoy!

•Lunch: Purple Potato-Eater Chowder – Chowder just sounds like Friday, doesn’t it? This Thai-inspired soup tastes fresh, even if made ahead. Add your favorite protein (like chopped baked tofu) to take you to 5pm.

•Dinner: Creamy Garlic & Mushroom Pasta – It’s Friday night, which means a little white wine for the pot and a little for the cook! Serve with steamed broccoli for pretty presentation and a little green goodness.

Creamy Garlic & Mushroom Pasta
Ingredients
• 8 ounces whole wheat linguine pasta (use gluten free, if needed)
• 4 tablespoons dairy free buttery spread, divided
• 2 tablespoons minced garlic, divided
• 8 ounces fresh button mushrooms, sliced
• 8 ounces portobello mushrooms, sliced and cut into large bite-size pieces
• 1 package bacon, cut into small pieces (I used vegan bacon/alternatives)
• 2 tablespoons flour (all purpose, whole wheat or gluten-free)
• 1 teaspoon dried thyme
• ¼ cup white cooking wine
• 2 cups unsweetened coconut milk
• Salt, to taste
• Black pepper, to taste
• Additional liquid (coconut milk, water, or broth), as needed
• ⅛ cup fresh parsley, or more to taste
• Red pepper flakes, for topping (optional)
• Dairy-free Parmesan, for topping (optional)

Instructions:
• Cook the pasta according to package. Drain & then drizzle with a little olive oil to prevent sticking.
• While the noodles are cooking, melt 2 tablespoons of the avocado butter spread in a large saucepan over medium heat. Add the mushrooms and 1 tablespoon of the garlic, and sauté for 5 to 7 minutes, or until golden brown.
• Add the remaining 2 tablespoons of the avocado butter spread to your pan and let melt. Add the remaining 1 tablespoon of garlic, and just briefly sauté until fragrant.
• Sprinkle in the flour and thyme, and stir to incorporate. Stir in the wine and let cool down for a minute.
• Whisk in the coconut milk beverage, and simmer until thickened. If the sauce seems too thick, whisk in a little more liquid.
• Season with salt and pepper, to taste.
• Toss the garlic mushroom sauce with the cooked pasta. Sprinkle with fresh parsley. Top with crushed red peppers and/or vegan Parmesan, or serve them on the side at the table.

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