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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Needed a vegan savoury sauce to top a lasagne, this isn't white but does taste nice. May need to add extra milk to make it runnier if using with no-cook lasagne sheets as they absorb a lot of fluid. Ingredients:
1/2 medium onion, finely chopped |
5 large button mushrooms, finely sliced |
1 tablespoon sunflower oil |
1 cup unsweetened soymilk |
1/3 teaspoon sea salt |
2/3 teaspoon cornflour (maize flour) |
Directions:
1. Fry onion in oil until soft, not brown. Add mushrooms and fry all until browned.
2. In a separate jug, mix corn flour with two tablespoons of the milk.
3. Slowly add the rest of the milk trying to avoid lumps.
4. When smooth pour into saucepan with the onions and mushrooms.
5. Keep the heat very low stirring (or whisking) steadily until thickened (don't let it thicken too quickly - give the flavours time to blend).
6. Add salt to taste.
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