INGREDIENTS

• 2 cups vegetable stock (I use marigold vegan bouillon)

• 2 tblsp wholewheat flour

• 2 tblsp cornflour

• 1 tblsp olive oil

• 1 white onion

• 2 cloves garlic

• 250g pack mushroom mince (I use pre-finely chopped mushrooms, or you could use normal mushrooms and chop them finely yourself)

• 1 tsp dried thyme

• 1 tsp salt

• 3 tsp black pepper

• 2 tblsp white wine vinegar

• 2 tblsp dark soy sauce

• 3 tblsp nutritional yeast

• ½ cup almond milk

​​

METHOD

1. Chop the onion finely and add to a pan with the minced garlic and olive oil, fry on low heat for 3 minutes until it starts to soften

2. Add the mushrooms and mix well, it might seem quite dry so just add a little water for moisture instead of adding too much oil, allow to cook for 2 minutes

3. Keep the heat on low and add the thyme, salt, pepper and white wine vinegar

4. Allow the mix to simmer for 5 minutes

5. In a mug mix the vegetable stock with the flours and mix well and add to pan along with all the other ingredients except the milk

6. Let it cook on low for about 5 minutes, then add the milk and mix well

7. If you think it is not thick enough, mix another tsp of cornflour with hot water in a mug and then add to the pan to thicken it up

8. You can serve with your meal as it is or you can blend it for a smooth and creamy texture

9. Enjoy!