Cooking Instruction

1. Boil soya chunks in water with a pinch of salt for 5-7 minutes until soft. Drain and squeeze out excess water.
2. In a pan, heat 1 tbsp butter, and sauté the soya chunks for 3-4 minutes until slightly golden. Keep aside.
3. In the same pan, add 1 tbsp butter and sauté chopped onions and garlic until translucent. Add sliced mushrooms and cook until soft.
4. Sprinkle flour and mix well for 1 minute to remove the raw taste.
5. Slowly add vegetable broth, milk, and heavy cream, stirring continuously to avoid lumps.
6. Add the cooked soya chunks back to the pan.
7. Stir in Worcestershire sauce, Dijon mustard, salt, and black pepper. Let it simmer for 5-7 minutes until the sauce thickens.
8. Turn off the heat and garnish with chopped fresh parsley.
9. Serve hot with pasta, mashed potatoes, or rice.