Ingredients
- 1/2 cup burgandy or other dry red wine
- 3 tbsp. low-sodium tamari
- 3 tbsp. vegan Worchestershire sauce
- 6 medium garlic cloves, minced
- 1 1/2 tsp. dry oregano
- 12 oz portabella mushrooms, sliced
- 8 oz brown rice fettuccine
- 2 cups brussel sprouts or broccoli, steamed
- 2 cups cabbage, shredded (and/or kale, shredded)
Details
Servings 3
Preparation time 35mins
Cooking time 60mins
Adapted from sneakyvegan.blogspot.ca
Preparation
Step 1
1. Combine first 5 ingredients in an airtight plastic bag for marinade. Add mushrooms and turn to coat thoroughly. Seal and refrigerate for 30 minutes.
2. Cook pasta per packaging instructions. Wash brussel sprouts/broccoli, cut in half and steam until tender.
3. Heat a little water in a pan and using a slotted spoon, add mushrooms. Cook a few minutes until tender.
4. Add remaining marinade to pan along with cabbage/kale, if using. Cook until liquid is nearly all gone. Remove from heat, toss with pasta and steamed brussel sprouts/broccoli.
You'll also love
- Applesauce Brownies (Diabetic... 4.3/5 (8 Votes)
- Amy's Lemon Bars 3.5/5 (8 Votes)
- Chili-Orange Shrimp with Broccoli... 4/5 (6 Votes)
- Cream of Mushroom Soup 4/5 (4 Votes)
- Salmon, Kale & Soba Noodles 4/5 (4 Votes)
- Classic Baked Ziti 3.8/5 (11 Votes)
- Fettuccine Alfredo ( Light and... 4/5 (2 Votes)
- Creamy Fettuccine with Shrimp and... 4/5 (1 Votes)
Review this recipe