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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe makes me very nostalgic, as it is the one that made me fall in love with cooking when I was in college. All it took was the smell of the mushrooms and garlic sauteeing and I was hooked! This is a wonderful dish that is easily made vegan by choosing vegan veggie burgers and using a different sweetener for the honey. From The New World of Eating by Paula Duvall. Ingredients:
4 veggie burgers, thawed |
2 cups mushrooms, sliced |
1 cup carrot, shredded |
1/2 cup green pepper, in strips |
3 garlic cloves, crushed |
1 tablespoon cornstarch |
1 cup vegetable broth |
1 tablespoon soy sauce |
2 tablespoons white wine |
1 tablespoon sugar |
1 teaspoon ginger, grated |
1/2 teaspoon curry powder |
6 ounces whole wheat pasta, cooked |
2 cups bean sprouts |
1/2 cup green onion, chopped |
Directions:
1. In a large skillet cook burger, mushrooms, carrots, green pepper, and garlic until vegetables are tender.
2. Stir cornstarch into mixture. Stir in vegetable broth, soy sauce, white wine, sugar, ginger, and curry powder. Cook and stir until thickened, then cook and stir 2 minutes more.
3. Stir in cooked pasta, bean sprouts, and green onion. Heat through. If desired, garnish with additional green onion.
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