Step 1

Melt the vegan butter in a saucepan and then add the chopped onions and garlic and fry until soft and translucent.

Step 2

Add the sliced mushrooms and fry with the onions until the mushrooms have softened a little and started to release some of their water.

Step 3

In a measuring jug mix the flour with a little of the coconut milk into a thick paste. Then add the rest of the coconut milk and whisk it together until smooth, making sure there are no lumps from the flour.

Step 4

Then add the coconut milk/flour mix to the pot along with the soy sauce and vegetable stock.

Step 5

Stir continuously and bring it to the boil. Once boiling keep stirring for a few minutes until thickened.

Step 6

Remove from heat and add black pepper and sea salt to taste.