Difficulty: Medium - experience needed
Dietary guidance: v v n g d
2 portabellas, chopped
1 onion, chopped
2 carrots, chopped
2 tbsp. of olive oil
2 tbsp. of flour
1 cup of mushroom stock
¼ cup of red wine
2 tbsp. of vegan Worcestershire sauce
2 tbsp. of tomato paste
1/3 tsp. of salt
1 tsp. of fresh thyme leaves
2 cups of mashed potatoes
Chop the portabellas, onion, and carrots.
Over a medium heat, sauté the onion until it is lightly browned.
Add the flour and slowly stir for about 3 minutes.
Slowly incorporate the mushroom stock, stirring to make sure the flour comes off the pan and onions
and thickens the sauce.
Add the wine, Worcestershire sauce, tomato paste, salt, and thyme.
Simmer this for about 15 minutes on a medium low heat.
Place all this in a small baking dish or separate them into individual ramekins.
Gently spread the mashed potatoes over the top.
Bake this on 375 degrees for 30 minutes.