Page 100 - Tracy Anderson Magazine - Fall 2021

VEGAN MUSHROOM MAC

AND CHEESE (serves 4 to 6)

INGREDIENTS
4 oz vegan butter
1 (3.5-oz) package beech mushrooms,
ends trimmed
1 pint cremini mushrooms, ends trimmed
and sliced
CHEF’S
CHOICE! 1 pint maitake mushrooms, ends trimmed
This delicious Cajun shrimp and broken into bite-size pieces
stew is veggie-packed and 8 shiitake mushrooms, stems removed
dairy-free. It’s easy to pull together, and sliced
and perfect for a crisp fall night ½ cup flour
in with friends. Just add a side
salad and a bottle of wine. 2 cups cashew milk
Cheers! 1 cup shredded vegan jack cheese
1 cup shredded vegan cheddar
1 tsp Dijon mustard
1½ tsp salt
CAJUN SHRIMP ÉTOUFFÉE (serves 2 to 4)
½ tsp freshly ground black pepper
1 lb chickpea small elbows pasta
INGREDIENTS
1½ cups panko, toasted
1 large white onion, small dice 1 cup vegetable stock
Zest of 1 lemon
1 red bell pepper, diced 1 lb (16 to 20 count) shrimp, peeled 1 bunch fresh parsley, finely chopped
and deveined, tails off
1 green bell pepper, diced 2 Tbsp olive oil
1 jalapeño, small dice 1 tsp Cajun seasoning
1 tsp paprika
3 cloves garlic, minced 1. Preheat oven to 400°F. In a heavy
3 celery stalks, small dice 2 Roma tomatoes, diced pot, melt vegan butter and sauté
1 Tbsp tomato paste beech, cremini, maitake, and shiitake
4 Tbsp vegan butter, divided mushrooms, until halfway cooked.
Salt and pepper to taste 1 bunch scallions, sliced Remove mushrooms from pan and whisk
Brown rice, quinoa, or grains flour into remaining butter to create a
3 Tbsp flour
(for serving) roux, and allow to cook for 2 to 3 minutes.
2. Whisk in cashew milk and bring up to
1. In a large pot, sauté white onion, red bell, green bell, and jalapeño peppers, a bubble to create a sauce, then whisk in
garlic, and celery in 1 Tbsp vegan butter. Season with salt and pepper and cook vegan jack and cheddar cheeses, Dijon
until golden brown (about 8 to 10 minutes). mustard, and season with salt and pepper.
2. In a separate pot, melt remaining vegan butter until bubbling, then whisk in 3. Cook chickpea pasta according to
flour to create a roux, and cook until a nutty golden brown (about 3 minutes). package instructions. Drain and mix with
Whisk in vegetable stock to create a sauce. sautéed mushrooms and cheese sauce.
3. In a small bowl, toss shrimp in Cajun seasoning, then brown shrimp on both Spoon into a baking dish or individual
sides in a hot pan. Set aside. serving dishes.
4. Stir sauce into sautéed vegetable base to combine. Keep stirring over 4. In a bowl, mix together panko, lemon
medium-high heat, until it comes to simmer. Add in cooked shrimp, paprika, zest, parsley, olive oil, and pinch of salt.
Roma tomatoes, tomato paste, and scallions, and stir to combine. Spoon over top of pasta and cheese
5. Cook for several minutes and taste for seasoning, adjust as needed. Serve mixture and bake for 15 to 20 minutes,
over brown rice, quinoa, or grains, and enjoy! until golden brown and bubbling.

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