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Creamy Celeriac Noodles With Mushroom & Kale [vegan] [gluten free] by The Flexitarian

Creamy Celeriac Noodles With Mushroom & Kale

This is a comforting meal, ideal for seasonal British autumn and winter produce.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Pasta & Noodles
Cuisine English
Servings 4 servings
Calories 305 kcal

Equipment

mixing bowl
frying pan
Blender
spiraliser or Julienne cutter

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 500 g celeriac
  • olive oil
  • 1 red onion
  • 250 g sliced chestnut mushrooms
  • 2 garlic cloves
  • juice of 1/2 lemon
  • 2 handfuls kale - hard stalks removed

TOPPINGS:

  • small handful of chopped parsley leaves
  • chopped walnut
  • nutritional yeast

CREAMY CASHEW SAUCE:

  • 150 g cashews
  • 250 ml water
  • 1-2 tsp Dijon mustard or wholegrain mustard
  • 2 Tbsp nutritional yeast
  • 1 garlic clove
  • salt & pepper

Instructions
 

  • Place cashews in a bowl. Cover with the boiling water. Set aside to soak for 20 minutes. When the cashews have soaked drain and set aside.
    150 g cashews
  • Peel celeriac and spiralise it into noodles.
    500 g celeriac
  • Heat some olive oil in a large frying pan. Add finely chopped red onion and fry under medium heat until soft.
    olive oil, 1 red onion
  • Add sliced chestnut mushrooms to the pan. Cook for a couple of minutes. Add spiralised celeriac, 2 crushed garlic cloves and 1/2 lemon juice. Mix well. Cook covered under medium heat for 5 minutes.
    250 g sliced chestnut mushrooms, 2 garlic cloves, juice of 1/2 lemon
  • Make cashew sauce in the meantime. Place drained cashews in a blender with 250ml water [US 1 cup], garlic clove and nutritional yeast. Blend until smooth. Add Dijon mustard to taste. Season with salt & pepper.
    250 ml water, 1-2 tsp Dijon mustard or wholegrain mustard, 1 garlic clove, 2 Tbsp nutritional yeast
  • Add shredded kale to pan. Cook covered under medium heat for another 5 minutes until kale is cooked and celeriac noodles are "al dente".
    2 handfuls kale - hard stalks removed
  • Pour cashew cream into the pan and mix until the noodles are covered all over. Season to taste with salt, pepper and lemon juice if needed.
    salt & pepper
  • Eat straightaway, served with chopped parsley and walnuts on top, as well as nutritional yeast if using.
    small handful of chopped parsley leaves, chopped walnut, nutritional yeast

Nutrition

Serving: 1servingCalories: 305kcalCarbohydrates: 31gProtein: 13gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 155mgPotassium: 1049mgFiber: 6gSugar: 7gVitamin A: 551IUVitamin C: 18mgCalcium: 106mgIron: 4mg

Find this recipe online:

Creamy Celeriac Noodles With Mushroom & Kale

https://theflexitarian.co.uk/recipe-items/celeriac-noodles-mushroom-kale-vegan/