2T soy sauce
2t wholegrain mustard
2T rice flour
2 C oat milk
Vegan sour cream, S & P Spinach, kale, peas and spring onion
Saute the onion and garlic in a bit of water (I added a splash of white wine vinegar as I didn't have any wine), add the mushrooms and cook until their water has been released and they've cooked down. Add the paprika (to your taste) soy and mustard and give it a good stir. Add the flour slowly, it should go quite thick and pasty. Add the oat milk and mix thoroughly. Bring to boil, lower heat and simmer. Stir in the vegan sour cream (I made mine with siken tofu, but shop is ok). I added a handful of spinach, kale and some frozen peas and let them warm through and wilt. Season with S & P and garnish with chopped spring onion Serve with quinoa.