Since we rarely give vegan recipes, thought some of you might appreciate this. From a customer.
Tonight I made the turnips with veggie chickun (quorn style), organic white wine, and safflower butter
with a pinch of salt and green garlic.
You sauté the garlic and turnips (quartered or smaller if you like) in the butter until they brown a little.
Add fresh rosemary, oregano, sage, as much as you like for flavor, then add the “chickun.” Toss and
cook for a few minutes on medium heat, then add the white wine and cook down until you have a nice