Ingredients

The following ingredients have 2 Servings
  • 1/4 cup Vegan Butter ((56g))
  • 1 Medium Onion (White, Yellow or Brown, Chopped)
  • 1 tsp Crushed Garlic
  • 2 1/2 cups White Button Mushrooms ((240g))
  • 4 Tbsp All Purpose Flour
  • 1 cup Canned Coconut Milk ((240ml) Full Fat, Unsweetened)
  • 2 Tbsp Dark Soy Sauce
  • 1 1/2 cups Vegetable Stock ((360ml))
  • 1/2 tsp Ground Black Pepper
  • Sea Salt (To Taste)

Instruction

  • Melt the vegan butter in a saucepan and then add the chopped onions and garlic and fry until soft and translucent.
  • Add the sliced mushrooms and fry with the onions until the mushrooms have softened a little and started to release some of their water.
  • In a measuring jug mix the flour with a little of the coconut milk into a thick paste. Then add the rest of the coconut milk and whisk it together until smooth, making sure there are no lumps from the flour.
  • Then add the coconut milk/flour mix to the pot along with the soy sauce and vegetable stock.
  • Stir continuously and bring it to the boil. Once boiling keep stirring for a few minutes until thickened.
  • Remove from heat and add black pepper and sea salt to taste.