1 tbsp vegan butter/margarine
3/4 cup mushrooms, chopped or diced
2 cloves garlic, crushed
1 tbsp cornflour (corn starch), mixed with 1 tbsp cold water
1/2 cup soy milk
1 tbsp vegan parmesan/nutritional yeast (optional)
Chopped parsley
Salt
Pepper
Melt butter in a saucepan over medium heat.
Add mushrooms and simmer for a minute until mushrooms start to soften.
Add garlic and simmer for another minute, stirring constantly to stop garlic from burning.
Add cornflour mixture, then pour in soy milk slowly, stirring as you do.
Keep stirring, sauce should start to thicken. If it thickens too much, add more milk until it is the desired consistency.
Add parmesan and stir. You can add more/less to taste.
Just before serving, stir in parsley, salt and pepper to taste.
Notes:
-Great on pasta, or toasted ciabatta bread.
-Mushroom step can be removed if you don't like them; it still makes a good sauce (especially on "chicken" cutlets)
3/4 cup mushrooms, chopped or diced
2 cloves garlic, crushed
1 tbsp cornflour (corn starch), mixed with 1 tbsp cold water
1/2 cup soy milk
1 tbsp vegan parmesan/nutritional yeast (optional)
Chopped parsley
Salt
Pepper
Melt butter in a saucepan over medium heat.
Add mushrooms and simmer for a minute until mushrooms start to soften.
Add garlic and simmer for another minute, stirring constantly to stop garlic from burning.
Add cornflour mixture, then pour in soy milk slowly, stirring as you do.
Keep stirring, sauce should start to thicken. If it thickens too much, add more milk until it is the desired consistency.
Add parmesan and stir. You can add more/less to taste.
Just before serving, stir in parsley, salt and pepper to taste.
Notes:
-Great on pasta, or toasted ciabatta bread.
-Mushroom step can be removed if you don't like them; it still makes a good sauce (especially on "chicken" cutlets)