Vegan Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ onion (s)
- 1 handful mushrooms
- 1 ½ tablespoon almond butter
- 150 ml water
- some vegetable broth, grained
- parsley
- salt and pepper
- chili
- oil
Print Recipe
Pin Recipe Instructions
- Finely dice the onion, chop the parsley and slice the mushrooms. Mix the almond butter with a little hot water until it has a creamy consistency.
- Heat vegetable oil in a pan and fry the onions and mushrooms in it, season with salt, pepper and chilli. Then deglaze with the water and add the stock powder. Bring everything to the boil, then fold in the almond cream and bring to the boil again. The longer it cooks now, the thicker the sauce will be. Finally stir in the parsley.
- You can eat the sauce with pasta, rice and vegetables.
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