Vegan mushroom sauce
This easy and quick vegan mushroom sauce goes very well with almost everything. Use it as a pasta sauce or as a dip with roasted veggies, and it makes an excellent gravy for mashed potatoes.
- 7 oz button mushrooms around 200 gms
- 1 cup spinach finely chopped
- 2 tablespoon cashew cheese sauce
- 1 cup coconut milk
- 1 tablespoon flour optional
- 2 teaspoon oil
- 1 tablespoon garlic finely chopped
- ¼ teaspoon red chili flakes
- ¼ teaspoon black pepper powder
- ¼ teaspoon oregano dried
- ¼ teaspoon thyme dried
- Salt to taste
Slice the mushrooms, finely chop the spinach( if using) and keep them aside.
Heat a pan or skillet. Once it is hot, add oil, oregano, thyme, finely chopped garlic, red chili flakes, and ground black pepper. Cook it on low flame for a couple of minutes.
Then goes the sliced mushrooms into the pan. Cook the mushrooms on high flame for 2 to 3 minutes.
Add the finely chopped spinach and cook it for another 3 to 4 minutes over medium heat.
Add cashew cheese sauce to this mushroom and spinach mixture and mix it well.
Now add the coconut milk and stir it once.
If using flour, add it now and mix everything well. Let it cook on a medium flame for 4 to 5 minutes.
Switch off the flame. The delicious and creamy vegan mushroom sauce is ready to serve.
Calories: 152kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 18mg | Potassium: 339mg | Fiber: 1g | Sugar: 1g | Vitamin A: 749IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 3mg