Ingredients:

200gr of laminated mushrooms

3 chopped garlic

1 garlic

3 tablespoons olive oil

1 glass of oat milk

nutmeg q.s.

black pepper q.s.

1 + 1/2 cup cooked quinoa

2 tablespoons araruta / corn starch

sea salt q.s.

chives q.s.

vegan parmesan Violife q.s.

Preparation:

1. Place the garlic to be sautéed in the oil on low heat for 5 minutes. Then add the mushrooms.

2. While the mushrooms are sautéing (+/- 7min). Warm up the milk with the nutmeg, the pepper and the salt in a casserole, when the mixture is already warm, take a spoon of milk into a bowl and mix the arrowroot to make a paste. Then add the pasta in the milk mixture, keep stiring till it becomes thick.

3. When the mushrooms are already tender and cooked add the cooked quinoa and wrap everything well. Add the milk mixture, which should now be creamy.

4. Stir very well and let it simmer for another 5 minutes.

5. Serve garnished with chives and vegan cheese chips.

This recipe was prepared at the Workshop - Healthy Recipes for Happy Weeks, for the Organic Grocery in Portimão, by Joana Oliveira, from Entre Tachos e Sabores.

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