• Mushrooms
  • Onion
  • Garlic
  • EVOO
  • Pink salt
  • Black pepper
  • Nutritional yeast
  • Tamarind
  • Fennel seeds
  • Dairy free yoghurt
  • Tahini
  • Your choice of rice/greens


1 Slice mushrooms and pop them into a pan with some EVVO, leave to cook with the lid on until they are soft

2 Whilst the mushrooms are cooking, chop some onion and garlic and brown in a saucepan.

3 Add some plant based milk (I used Rebel Kitchen Semi Skimmed Mylk) Veggie Stock, pink salt, black pepper, a dollop of Coconut Collab Yogurt, Nooch, tahini, fennel seeds, tamarind and bring to the boil then simmer for 5 minutes

4 Once the sauce has thickened up and is seasoned to your taste, add it to the mushrooms and serve with your choice of rice.