Directions
- 1To a heated pot add the olive oil and onions.
- 2Fry the onion for 3 to 4 minutes or until soft.
- 3Add the finely chopped garlic, chili flakes and fry on medium-low heat for about 1 minute or until fragrant. CAREFUL NOT TO BURN THE GARLIC.
- 4Add the tomato paste and fry on medium heat for about 1 to 2 minutes to cook out the raw flavour of the tomato paste.
- 5Now add the chopped mushrooms, salt to taste, fresh thyme and ground black pepper.
- 6Fry until the water from the mushrooms has evaporated. It will take about 6 minute or so.
- 7Add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes to get rid of the raw taste of the flour. Be careful not to burn it.
- 8Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the sauce.
- 9Bring to a boil.
- 10Then reduce the heat to low, cover the lid and cook for about 5 to 6 minutes.
- 11Open the lid and turn the heat to medium and bring to a boil.
- 12Add the cream (plant based) and cook for about another 1 minute or to the desired consistency.
- 13Turn off the heat and add some freshly ground pepper and finely chopped parsley.
- 14Mix well.
- 15Cover the lid and let it rest for 1 to 2 minutes before serving.
- 16Serve with rice, pasta, mashed potatoes or crusty bread. Enjoy!
Ingredients
- 3 Tablespoons Olive Oil
- 100 g Onion - finely chopped
- 20 g Garlic - finely chopped
- 0.25 Teaspoon Chili Flakes
- 0.5 Teaspoon Chili Flakes
- 1.5 Tablespoon Tomato paste
- 450 g White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
- 460 g White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
- 0.5 Tsp Salt
- 0.75 Tsp Salt
- 1 Tablespoon Fresh Thyme
- 1 Teaspoon dried thyme
- 1 Teaspoon Italian seasoning
- 0.5 Teaspoon Ground Black Pepper
- 12 g All Purpose Flour (Regular or Gluten-free)
- 175 ml Vegetable Broth
- 0.25 teaspoon Salt
- 0.125 teaspoon Salt
- 3 Tbsp Cream (plant-based)
- 1 tablespoon Finely chopped Parsley
- 0.25 teaspoon Ground Black Pepper (optional)
- 225 g Dry Linguine Pasta
- 0.25 cup parmesan cheese (plant-based)
- 0 Ground Black Pepper
- 0 Olive oil
Equipment
pot
Tips
- After adding the Vegetable broth - STIR UNTIL ALL THE FLOUR IS MIXED INTO THE BROTH. This will prevent any flour lumps in the gravy.
- Every stove is different so adjust/regulate the heat and cooking time accordingly.
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