- 4 bulbs of Garlic
- 2 Onions
- 1 dollop of Vegan butter
- A few sprigs of Fresh thyme
- 4 leafs of Bay leaf
- 3 tablespoons of Flour / All-Purpose Flour
- 100 ml of White wine
- 250 ml of Alpro cuisine
- 1 liter of Vegetable stock
- A pinch of Pepper
Preheat your oven to 160°C/320°F.
After 40 minutes, take the dish out of the oven and allow the bulbs of garlic to cool.
In a large pot, melt a dollop of vegan butter.
After the 10 minutes, add in the garlic and stir.
Remove the bay leafs and thyme sprigs and blitz everything together.