Ingredients
- 150g gluten-free, corn-based pasta (I used GF penne by Schar )
- 500g large oyster mushrooms (Pleurotus)
- 2 Tbsps carob powder
- 1 Tbsp vegan barbecue sauce
- 4 Tbsps sunflower oil
- 3 Tbsps apple cider vinegar
- sea salt, to taste
- Steak spice mix
- ⅓ tsp allspice
- ½ tsp thyme
- ⅓ tsp coriander, ground
- ⅓ tsp pepper, ground
- 1 tsp sweet paprika
- ½ tsp smoked paprika (optional, but recommended)
- ½ tsp mustard seeds, ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 bay leaf, ground
- ½ tsp caraway seeds, ground
Instructions
- Put pasta in a medium pot and boil it for 15 minutes, until it's really soft. Remove from heat, drain it and leave it in the pot. It will get sticky. This is normal.
- Rinse the oyster mushrooms very well. Remove the stems from the caps. Choose the larger caps, and set aside. Slice the stems/hard parts. Leave the caps whole.
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Full Instructions : Click Here