(recipe is for 10 servings, about 80 calories each)
|Wine, white, 10% alcohol||4 fluid oz|
|Bragg liquid aminos||2 tbsps|
|Onions, raw, chopped, 5.6 oz per cup||1 cup|
|Garlic, raw, average cloves (1/9 oz)||1 piece|
|Mushrooms, common, raw, cut in pieces, 2.5 oz per cup||3 1/2 cups|
|Paprika, 1/14 oz per teaspoon||3 tbsps|
|Mustard, 0.5 oz per T||2 tbsps|
|Flour, spelt,||3 tbsps|
|Silk, original||16 ounces|
|Salt, table, 0.6 oz per T||1/4 tbsp|
|Pepper, black, 1/14 oz per teaspoon||1/4 tsp|
|Chicken, Chickenless||9 ounces|
We used Dijon mustard.
Heat the wine, onion and garlic in a saucepan over medium heat until onion begins to soften, about 5 min. Add the mushrooms and continue to cook for 2 min.
Add the paprika, soy sauce and mustard, stirring well. Slowly add the flour, stirring constantly, until you have a smooth paste.
Add the soy milk, and bring to a boil, then turn the heat to low and simmer until the mixture begins to thicken, about 5 min.
Add the chickenless chicken. Cook long enough to heat the chicken. Serve on vegan noodles or rice .