Jason Food Bank

Calling all vegetarians! You're going to LOVE this delicious lasagne
Ingredients
500g packet diced butternut pumpkin (See Tip)
400g can brown lentils, rinsed, drained
310g jar roasted pepper strips, drained
150g tub fresh basil pesto dip
500g tub creamed cottage cheese

This incredible and substantial side dish has that traditional buffalo-wing flavor, but without any ...
Ingredients
7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 medium head cauliflower, cut into florets (about 4 cups)
1 pound elbow macaroni
2 stalks celery, finely chopped

Ingredients
Ingredient Checklist
1 (8-oz.) package egg noodles
1 tablespoon olive oil
2 tablespoons butter, divided
2 (8-oz.) packages sliced cremini mushrooms
2 garlic cloves, minced
2 fresh thyme sprigs
1 ½ teaspoons smoked paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup sour cream
1 tablespoon chopped fresh flat-leaf parsley

DirectionsInstructions Checklist
Step 1
Cook egg noodles according to package directions. Remove from heat, and cover to keep warm.

Step 2
Heat olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms, and cook 5 minutes. Stir in garlic and next 4 ingredients, and cook, stirring occasionally, 3 minutes or until mushrooms are slightly browned.

Step 3
Add flour and remaining butter, and cook, stirring constantly, 2 minutes. Whisk in broth, and bring to boil, whisking constantly; boil, whisking constantly, 5 minutes. Remove from heat. Stir in sour cream and parsley, and serve over noodle

INGREDIENTS
mushrooms – I used Chanterelles, but any mushrooms (like portobello or button) will work for this vegan stroganoff recipe
onion
garlic
vegan butter or olive oil
arrowroot or cornstarch – or, if you’re not on a gluten free diet, you can use 1 tablespoon of all-purpose flour
vegetable broth
Dijon mustard - you can substitute with yellow mustard
smoked paprika - one of my favorite spices for adding a hint of smoky flavor to the dish
full fat coconut milk – can be substituted with oat milk or even vegan sour cream
salt
pepper
parsley
Chopped chanterelle mushrooms on a cutting board
🔪 INSTRUCTIONS
1. Cook the vegetables

Melt the vegan butter or oil in a medium skillet over medium heat. Add the onion and cook until onion is translucent, about 5-7 minutes.

Add the mushrooms and cook until all the water evaporates and the mushrooms are slightly browned. Stir in the garlic and cook for 30 more seconds