Walnut Portobello Meat over Zucchini Noodles with Cashew Alfredo Sauce

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Walnut Port meat 3Spring is finally here and I have been craving lighter, fresher meals packed with plant-based goodness. This walnut, portobello meat over zucchini noodles drizzled with cashew alfredo is one decadent spring meal that we make the whole family happy! 

Have you tried making walnut meat before? It’s the best substitute for real meat or soy meat and it packed with healthy fats. And the texture is amazing. What I love best about it is that I don’t have to soak the walnuts ahead of time. 

This walnut meat recipe is so earthy and full of flavour. The portobello, nutritional yeast and shallots all come together in a savoury, chewy meat that would go well with any dish. It would be enough with the zucchini noodles but I went the extra step and made cashew alfredo sauce to drizzle over the dish. BAM, SO GOOD.

Walnut Port Meat 2SERVES 2 

WALNUT PORTOBELLO MEAT

  • 2 portobello mushrooms, cut into small chunks
  • 1 large shallot, diced 
  • 3 gloves of garlic, crushed
  • 1 cup of parsley, chopped
  • 1/2 cup of fresh basil. chopped
  • 2 tbsp of nutritional yeast
  • 1 heaping cup of walnut, chopped into small pieces
  • olive oil and salt and pepper

Start by heating up some olive oil in a large cast iron or frying pan. Add the diced shallots and garlic, cook for 4-5 minutes. Do not add any salt yet as it can make your mushrooms tough! Next add the portobellos and cook until soft (another 5 minutes). Next add the herbs, nutritional  yeast, walnuts and salt and pepper. Cook for 5 more minutes and remove from the heat.

CASHEW ALFREDO SAUCE

  • 1 cup of cashew (preferably soaked overnight but not necessary)
  • 1 1/2 cups of vegetable broth, warmed up on the stove.
  • 1/2 lemon juiced
  • 1 glove of garlic
  • salt

In your high speed blender, blend all the ingredients until you have smooth, rich white sauce.

ZUCCHINI NOOODLES

  • 2 zucchinis, spiralled (use any pasta if you’d prefer).

To put together the meal, place you zucchini noodles on the bottom of the dish, add half the walnut meat and drizzle with cashew alfredo sauce. Top with more fresh basil, and nutritional yeast and voila! A vegan, nutrient-dense spring dinner!

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