This vegan version of Chinese curry sauce is based on a recipe I found online. I wanted something simple and fast to make and this recipe seemed to tick all the boxes. Once I added some tofu and mixed vegetables, it was next level delicious. Will you be giving it a try?

Ingredients (with the slight tweaks I made):
2 cups vegan chicken or vegetable stock
2 tablespoons plain flour
1 tablespoon Corn flour with about 2 Tablespoons of water to make slurry
1 tablespoon curry powder
1 teaspoon Chinese 5 spice seasoning
1-2 tablespoon Olive oil
1 tablespoon light soy sauce
Salt to taste, optional

Original recipe: https://www.thedinnerbite.com/how-to-...
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