Ingredients for 4 persons:

• 1 bottle of mushroom vegetable broth
• 2 shallots
• 1 clove garlic
• 4 tbsp olive oil
• 600g mushrooms
• 2 tbsp flour
• 100ml white wine
• 1 pinch of nutmeg
• 100ml Soy Cuisine
• 1/2 bunch of parsley
• Salt pepper

And so it goes:

• Finely dice the shallots and garlic. Sauté both with olive oil over medium heat until translucent.
• Add flour and stir-fry for 1 minute. Then deglaze with white wine and mushroom vegetable broth.
• Clean and halve the mushrooms and fry them in a coated pan without oil. When they are nicely browned, add them to the pot.
• Pour in soy cuisine, season with pepper and nutmeg and bring to the boil. Let simmer for 10 minutes with the lid closed.
• Serve vegan mushroom sauce with freshly chopped parsley and, for example, tagliatelle.