Recipe by @locodairyfree

Ingredients

• 500g of your favourite vegan meatballs 3 tbsp vegan butter
• 3 tbsp plain flour
• 2 cups vegan stock
• 1 tub LOCO Sour Creamy
• 1 tbsp Worcestershire sauce
• 2 tbsp tamari
• 2 tbsp wholegrain mustard
• Generous pinch of salt and pepper
• Fresh parsley and chives to serve

Method

1. Melt butter in a large saucepan over medium high heat and stir in flour to form a thick roux. Add the vegan stock liquid and whisk until smooth and thickened.
2. Add LOCO Sour Creamy, Worcestershire sauce, tamari and mustard and stir over medium heat for 5 minutes or until thick and smooth (add more stock or cream to thin mixture if needed). Season well with salt and pepper.
3. Add cooked vegan meatballs and heat through, tossing to coat well.
4. Serve on its own or over mash or rice and top with plenty of chopped fresh parsley and
   chives.