Mushroom Sauce

  • A glug of oil 
  • 1 medium onion peeled and diced
  • 2-3 Dry Red chillies (broken into pieces, crushed or left whole)
  • 1-2 green chillies slit halfway (optional) 
  • 250g Mushroom cleaned and sliced
  • 1/2 Tbsp garlic paste
  • Season to season 
  • 1/8 tsp nutmeg
  • A few grinds of black pepper 
  • 1/2 tsp of fresh thyme or 1 or 2 sprigs. 
  • 1/3 Cup (80ml) cake wheat flour)
  • 3 cups(750ml) almond milk or plant milk of your choice. 
  • 1/4 Cup Nutritional yeast 
  • Let’s Cook 
  • Add the onions and chillies 
  • to hot oil.  
  • Toss in the mushrooms and give it a good stir.  Cook until the mushrooms reduce in size
  • Season with salt, nutmeg and thyme.  Give it a good stir and cook until the mushrooms start to brown a bit – stiring every now and then.  
  • When the mushrooms are fully cooked, 
  • Stir in the flour and cook out for a minute or so. 
  • Then add in the plant milk one cup at a time.  Stirring each time until it thickens.  
  • After the third cup – stir in the nutritional yeast.  
  • Let the sauce simmer for a, few minutes and it’s ready to serve.  
  • Note: you can add an additional cup of milk a more liquid texture (perfect for pastas). 

Roast veggies

  • 1 Cauliflower boiled for 5 minutes – then brake up in big florets. 
  • 6 courgettes diagonally cut to chunky pieces 
  • 3-4 carrots cut in chunky pieces 
  • 2 cons sweetcorn cut into 3 pieces each.  
  • You make add any other vegetables you prefer. 
  • Oil marinade 
  • 1/4 cup olive oil 
  • 1 tsp garlic paste 
  • 1 tsp Coriander powder 
  • 1 Tsp Cumin powder
  • 1 tsp  dried Oregano 
  • 1/2 tsp salt 
  • Mix the above ingredients together.   
  • 1 tsp Turmeric powder 
  • 1 tsp Chilli Powder 
  • You will spoon over the the oil mixture over all the veggies the sprinkle over the turmeric and chilli powder. 
  • Bake in an preheated over at 180 degree for 45mins or until the veggies are nicely roasted. 
  • Serving suggestions:
  • Serve roasted vegetables in a bed of lettuce, topped with the mushroom sauce.  
  • Garnish with microgreens and edible flowers.  

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