Dairy free yoghurt
Your choice of rice/greens
Slice mushrooms and pop them into a pan with some EVVO, leave to cook with the lid on until they are soft
Whilst the mushrooms are cooking, chop some onion and garlic and brown in a saucepan.
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
Once the sauce has thickened up and is seasoned to your taste, add it to the mushrooms and serve with your choice of rice.