Vegan Mushroom and Peppercorn Sauce

While hungover eating chips in a pub (classic vegan lifesaver when there’s no other options) someone asked me “why not get peppercorn sauce?” before realising that it’s normally full of dairy! Then I was picking up vegan steaks from the shop and thought to myself “why don’t I MAKE peppercorn sauce?!” So I did, and it is perfect! Enjoy!

You Will Need:

• 2 punnets chestnut mushrooms, roughly sliced
• 1 cup veggie stock
• 2 red onions, sliced
• 5 cloves of garlic, minced
• 2 tbsp cracked black pepper
• 3 tbsp whisky (obviously optional, but a delicious addition!)
• 1 tbsp tamari
• the cream from a can of full fat coconut milk
• 1 tsp dijon mustard

How To Make It:

Begin by cooking down the onion and garlic in half of the veggie stock until softened.

Then add in the mushrooms and the rest of the stock.

Pour in the whisky, tamari and allll the black pepper. It really is important to the flavour to use freshly cracked black pepper – I ground mine down using a pestle and mortar.

When the mushrooms are fully cooked and the liquid reduced down, finally add in the coconut cream and the dijon mustard, mix thoroughly.

I generously poured this over a vegan steak and had that along with some roasted sweet potato and steamed carrot and courgette – and of course a large glass of sauvignon blanc! Hope you give this banger of a recipe a go – let me know if you do!

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