Andra Dudea
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473
16 ounces (453 g) Brussels Sprouts1-2 Tbsp (15-30 ml) olive oilPinch each sea salt + black pepper3 Tbsp (45 ml) olive oil or vegan butter4 large cloves garlic1/3 (80 ml) cup dry white wine4 Tbsp (32 g) arrowroot starch (or cornstarch)1 3/4 cup (420 ml) unsweetened plain almond milk4 Tbsp (15 g) nutritional yeastSea salt + black pepper to taste1/4 cup (20 g) vegan parmesan cheese10 ounces (283 g) vegan gluten free pasta
Andra Dudea
No ratings yet
527
1 large clove garlic1 tablespoon coarse salt1/2 teaspoon cayenne pepper1 teaspoon paprika2 tablespoons olive oil2 teaspoons lemon juice2 pounds large shrimppeeled and deveined8 wedges lemon for garnish
