Creamy Mushrooms And Beans On Toast

It is really difficult to tell that the sauce is made from soya milk in this recipe, which was inspired by a Rose Elliot recipe in her classic Complete Vegetarian Cookbook (Cannellini beans with mushrooms and soured cream). With a few tweaks, it has become vegan and lower fat, supporting both our health and the planet. Even my son, a confirmed carnivore, enjoys it. It can also be served with pasta or rice. It is very quick to rustle up for a light lunch, and flavourings can be adapted to taste.

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Step 1

Heat olive oil in a large frying pan. Add mushrooms when hot, allowing them to brown a little before stirring for 1-2 minutes.

Step 2

Turn down heat to low, then add garlic. Cook gently for another couple of minutes.

Step 3

Add flour, and stir round for 1-2 minutes, making sure it doesn’t burn.

Step 4

Slowly add the soya milk and stir until sauce is thick and creamy.

Step 5

Add cannellini beans.

Step 6

Season with salt and pepper to taste and the Dijon mustard.

Step 7

Turn off heat, add parsley and a squeeze of lemon juice to taste.

Step 8

Tip onto toast (or at the side of toast if you don’t like it soggy!)