Similar to conventional oyster stew, this version uses nondairy cream and oyster mushrooms to create a wild alternative.
1/4 tablespoons olive oil
1/2 cup onion, diced
1/2 cup celery, diced
3-1/2 cups water
1/2 cup silken tofu
2 tbs. flaxseed or corn oil
1 tsp. Vege-sal or 1/2 tsp. salt
2 cups cooked potatoes, diced
4 cups oyster mushrooms, sliced
3 tablespoons parsley, chopped
1. Sauté the onions and celery in the olive oil five minutes.
2. Meanwhile, puree the silken tofu in the blender with the water, flaxseed oil, and Vege-sal.
3. Add to sautéed ingredients with all the remaining ingredients except the parsley and reduce the heat to low. Simmer for 5 minutes, add the parsley, and simmer another 5 minutes. Serve warm.
Serves 6-8
Preparation Time: 35 minutes