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Ingredients
- 900 ml of vegetable stock
- 60 g of dried porcini mushrooms
- 2 tsp of olive oil
- 2 onions, halved, thinly sliced
- 35 g of nutritional yeast
- 45 ml of soy sauce
- 1 tbsp of dijon mustard
- 1 tbsp of red wine vinegar
- 2 thyme sprigs, leaves only
- 50 g of plain flour, mixed with water to form a smooth slurry
- 2 tsp of vegan butter