4 ounces mushrooms, washed, and sliced or chopped
1 tsp. canola oil
2 T vegetable broth
1.5 cups soy milk.
1 T cornstarch
1 tsp. salt
Pepper, to taste
3/4 tsp. roasted, seasoned garlic
1 T bulghur wheat Brown mushrooms and optional bulghur wheat in oil. Add vegetable broth and sauté until mushrooms are slightly tender.
Note: Bulghur wheat adds protein without really affecting taste.
Stir cornstarch into soy milk until smooth and lump free. Add salt and seasoned garlic
Add mushroom mixture.
Heat, stirring constantly, until desired thickness.
If mixture stands and becomes too thick, add additional soy milk or vegetable broth to thin.
Serve over rice, couscous, pasta.
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