A lovely rich winter gravy, perfect for our Plant-Based Chicken Joint. For more depth add a splash of soy sauce at the end.
Ingredients
- 100g wild mushrooms
- 5g fresh thyme, chopped
- 1tsp Dijon mustard
- 300g vegan ‘beef’ stock
- 1 tbsp gravy granules
Method
- Add a drizzle of oil to a pan over a medium heat tear in the mushrooms, season well with salt and pepper and cook for 5mins until golden. Add the thyme to the pan with the mustard, stir well and pour in the stock. Bring to a simmer, tip in the gravy granules.
- If it’s too thin add a sprinkle more of the gravy granules, if the gravy is too thin add a splash of water.
- Serve over your Meatless Farm Plant-Based Chicken Joint.
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