Jason Food Bank

Ingredients
1 tbsp extra virgin olive oil
1 brown onion, chopped
2 celery stalks, trimmed, thickly sliced
1 carrot, chopped
2 zucchini, chopped

Ingredients
Canola oil
1 pound hard paneer, cut into ¾-inch cubes
3 tablespoons unsalted butter
1 large yellow onion, finely chopped
1¾-inch piece of ginger, peeled and grated

Ingredients
680g (24oz) of cremini mushrooms (baby portobello) or chestnut mushrooms, quartered
1 onion, quartered and thinly sliced
2 cloves of garlic minced
1 tsp of paprika (not smoked)
½ tsp of garlic powder
½ tsp of onion granules
¼ tsp of dried thyme
1 tbs of balsamic vinegar
1 tsp of Worcestershire Sauce *see notes
1 cup (240ml) of vegetable stock
5 tbs of low-fat cream cheese
Salt and black pepper
Cooking oil spray (I use avocado)
Freshly chopped parsley

Instructions
Spray a large deep frying pan over a medium-high heat with some cooking oil spray.
Add the onion and fry for a couple of minutes until translucent and softened.
Spray into the pan with a little more cooking oil spray.
Add in the mushrooms and garlic, spread out in the pan with a wooden spoon into an even layer.
Let lightly brown underneath and then rotate in the pan to brown again. This will take a couple of minutes.
Add in the paprika, balsamic vinegar, thyme, Worcestershire sauce, onion granules and garlic powder.
Stir to evenly coat.
Add in the stock and bring to a boil, reduce heat to medium (the stock should still bubble slightly), let the stock bubble and reduce down so it just coats the mushrooms. (this step is important as if you don't reduce it down your sauce will be watery).
Stir in the cream cheese until melted and sauce is creamy and silky.
Taste and season with salt and black pepper.
Sprinkle with chopped fresh parsley.
Serve and enjoy!!