Vegan Recipe Spicy Cream Sauce Stir Fry

This has elements of both asian and latin cusine. I always have great results when I pair those two.

The beans are italian.I would've used black beans, but I didn't have any. Thankfully, most beans are versatile that way. They pretty much work across the board of all the different cuisines of the world.

It's a very creamy and spicy sauce. It has a lot of different heat notes from a variety of different peppers. I really like how the different heat sources play on the foundation of the creamy base. The fattiness and richness marries all those flavors seamlessly. The subtle notes as well as stronger ones all play together in luscious, saucy harmony.

3 stalks celery, sliced
1/2 pint white mushrooms, sliced
1/2 bunch scallions, sliced
1 jalapeno, sliced
3 dry shishito peppers
2 chile de arbol
3 cloves garlic, sliced
2 tbls olive oil

1 can garbanzos and brine
1/4 cup white wine
2 tbls hot sauce
2 tbls vegan mayo

2 tsps paprika
2 tsps celery seed
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
2 tsps salt
1 tsp black pepper

Saute first set of ingredients in the oil. When mushrooms are nicely browned de-glaze with wine. Cook off wine for 5 minutes. Stir in garbanzos/brine, hot sauce, spices. Simmer and reduce by 1/3.

Remove from heat. Stir in vegan mayo until fully incorporated.

Let rest 10-15 minutes to thicken sauce.


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