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30ml vegetable oil
2 onions sliced
4 cloves garlic
500g chestnut mushrooms washed and cut into chunks
6 large carrots, peeled and chopped into 1inch pieces
2 litres water
20g Essential Cuisine Beef Flavoured Vegan Stock Mix
20g Essential Cuisine Wild Mushroom Glace
2kg new potatoes cut in half
2tspn soy sauce
2 tbsp vegan Worcestershire sauce
4 sprigs thyme
4 sprigs oregano
4 sprigs parsley
2 bay leaves
Salt and pepper
For the roux:
6 tbsp vegan margarine
½ cup flour
2 cup plant based milk