INGREDIENTS
230 gs
ribbon noodles
15 mls
olive oil
140 gs
onion
20 gs
flour
1/2 l
veggie broth
15 mls
soy sauce
5 mls
lemon juice
6 gs
tomato paste
1 1/2 lb
mushrooms
1/2 tsp
thyme
1/2 tsp
sage
3 gs
salt
15 mls
white wine vinegar
55 gs
vegan cream - optional
6 gs
flat-leaf parsley
10
turns of ground