This is a wonderful vegan mushroom sauce which is Frank's recipe. It's made without using vegan cheese or cream, so perfect for people who cannot get a hold of these products. This sauce tastes good with different vegetables, rice, and veggie burgers!
65 g (1/2 cup) grated mushrooms (geraspte champignons) 100 g (1 full cup) mushrooms, sliced 1 onion, chopped finely 1 or 2 cloves garlic, pressed 5 tbl olive oil 3 tsp powdered vegetable stock (groentenbouillonpoeder)
300 ml (1 1/3 cup) soy milk 5 tbl flour 150 ml (3/4 cup) water 1/8 tsp nutmeg (nootmuskaat) pepper 1 1/2 tsp Italian herbs
In a pan fry the grated mushrooms, onions and garlic together in the olive oil:
Add pepper and vegetable stock powder:
Then add flour one tablespoon at a time and mix this with the onion and mushroom mixture. Work quickly so that it doesn't burn:
Now whisk in the soy milk, pouring it into the pan gradually:
Continue to add soy milk while whisking. Now add water gradually until the sauce is of the right consistency.
Add the chopped mushrooms to the sauce. Add the herbs and nutmeg. Check if you need to add more pepper and some salt.
Let the sauce cook for another five minutes and then it is ready. Add parsley and slices of lemon when serving this sauce.