Melt the vegan butter in a frying pan or sauce pan. Add the minced garlic, onion, carrots and oyster mushrooms. Before adding the mushrooms, shred them using your hands. Cook for 5 minutes, until the vegetables soften.
3 tbsp vegan butter, 3 cloves garlic, 1 large onion, 1 large carrot, 7 oz oyster mushrooms
Add soy sauce, tomato paste, garlic powder, and sriracha. Stir together for around 2-3 minutes more, until fragrant.