Vegan MoFo Day 21: vegan cooking class at Nea Guinea

At today’s vegan cooking class at Nea Guinea we made chickpea cutlets from Veganomicon, lemon dill caulipots from Appetite for Reduction, sweet onion and mushroom gravy (recipe below) and my chocolate peanut butter pudding.

Ingredients

for the sweet onion and mushroom gravy

2 Tbsp olive oil
3 yellow onions, diced
1 cup mushrooms, diced
1/3 cup white wine
2 Tbsp agave nectar
1 Tbsp mustard
1 Tbsp balsamic vinegar
1/4 to 1/3 cup vegetable broth
thyme, salt and pepper

Heat the olive oil in a saucepan over medium heat and cook the onions until caramelized, about 15 minutes. Add the mushroom and cook for additional 10 minutes. Add the wine and all the other ingredients and let the sauce simmer for 1o more minutes. Blend the sauce with an immersion blender until smooth and serve.

cutting the veggies
cooking the chickpea cutlets
blending the sauce
the table is all set
serving the food
delicious vegan food!
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