Sweet Potato Noodles with Vegan Alfredo Sauce and Mushrooms

Directions

1. Bring the 5 cups of vegetable broth to a boil.

2. Once the broth comes to a boil, place the large cauliflower chunks in the pot and boil them until they are tender (about 15 minutes, but the time could vary depending on the size of the cauliflower pieces).

3. Meanwhile, sauté the sliced onions and chopped garlic in a hot pan with the avocado oil until they are tender and caramelized. 

4. While the cauliflower is boiling and the onions and garlic are sautéing, cut the ends off the sweet potato and make the noodles with a spiralizer according to the directions of the spiralizer. Set aside the noodles in a bowl.

5 .When the onions and garlic are tender and caramelized and the cauliflower is done boiling, place all three ingredients in a high speed blender along with the coconut milk and seasonings. Blend the mixture until it is smooth and creamy.

6. Meanwhile, heat 1 teaspoon of coconut oil in a pan. When the coconut oil is melted and the pan is hot, add the sweet potato noodles, sautéing them until they are tender. Add salt to taste.

7. Sauté the mushrooms in a different pan until they are tender and slightly browned. Add salt to taste.

8. Combine the mushrooms with the sweet potato noodles. Then, pour the sauce over the noodles (there will most likely be extra sauce that can be frozen and reused another time).

9. Serve by spooning a generous portion into a bowl and sprinkling nutritional yeast over the noodles for a boost of flavor and nutrients!