2 Tbsp Soy Sauce (or Tamari Sauce for Gluten-Free)
2 cups Vegetable Broth
2 tsp Cornstarch or Arrowroot or Tapioca Starch
1 14oz can Coconut Milk
Salt to taste
Heat olive oil in a dutch oven over medium-high heat. Once hot, add onions and saute for 2-3 until softened. Add mushrooms and cook for 4-5 minutes. Add garlic, thyme, and carrots (optional). Cook for about 3 minutes until mushrooms have carnalized. Pour in soy sauce (or tamari sauce for gluten-free option) and toss to coat mushrooms.
In a small bowl, whisk together 1/4 cup of vegetable broth and cornstarch. Pour over mushroom mix along with remaining vegetable broth. stir to combine then bring to a boil. Stir constantly for about 1-2 minutes until thickened.
Blend in food processor or blender
Stir in coconut milk add salt and pepper to taste.
Cook for additional 5-10 minutes to thicken to desired consistency.
Top with reserved mushrooms and vegan cheese (optional).
☑️ Gluten-Free ☑️ Vegan
⊝ Calories - 338 ⊝ Fat - 27g ⊝ Protein - 11g ⊝ Total Carbs - 11g
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
**Individuals may have received free product or compensation in exchange for their honest review. Individual results will vary. All other benefits/effects noted in these testimonials/reviews are the individuals’ personal opinions and have not been studied.