Pour the oil into a large sauté pan. Add in the onions, mushrooms and spit of thyme and toss together well.
Cover with a lid and saute for 30 minutes, stirring occasionally. Be sure it doesn’t burn.
When the mushrooms are silky, and the onions soft and caramelised, add in the seaweed flakes, garlic, coconut milk, apple cider vinegar, nutritional yeast and stir together well.
Finally stir through the chopped kale and season generously with salt and pepper.
Return to the heat and simmer gently with the lid off for 5 minutes.
Continue simmering with the lid off until the sauce is as thick as you like.
Or, if it looks too dry for you, add a splash of water to thin it out and bring back to a quick simmer before serving.
Serve on its own, or with a comforting carby side such as fresh bread or rice.
Please enjoy my recipe! Jane | hedgecombers.com