Roasted Carrot & Wild Mushroom Ragout Recipe

Name: Roasted Carrot & Wild Mushroom Ragout Recipe
Ingredients: Cooked polenta or other grain or pasta; 2 tablespoons oat flour (certified gluten-free if necessary); 8 ounces wild mushrooms (shiitake, chanterelle, oyster, morel, lobster, etc.; see Tip), sliced; 2 tablespoons vegan butter (soy-free if necessary); Salt and black pepper to taste; 8 large carrots, peeled and chopped into 1-inch pieces

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Roasted Carrot & Wild Mushroom Ragout: A flavorful vegan dinner with aromatic herbs and seasonal mushrooms. Perfect in under 1 hour.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veegs.shop.

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Ingredients

Cooked polenta or other grain or pasta
2 tablespoons oat flour (certified gluten-free if necessary)
8 ounces wild mushrooms (shiitake, chanterelle, oyster, morel, lobster, etc.; see Tip), sliced
2 tablespoons vegan butter (soy-free if necessary)
Salt and black pepper to taste
8 large carrots, peeled and chopped into 1-inch pieces