Saucy Breakfast Mushrooms

Saucy breakfast mushrooms

In my pre vegan days, one of my favourite breakfast dishes was mushrooms, fried, and made into a sauce with a little cream and cream cheese and lots of black pepper, on a toasted bagel. This dish goes some way to match that, with all of the taste and non of the animal product!! This recipe makes enough for 2 people, and forms a great part of a vegan breakfast or brunch that everybody will enjoy. I used Nutritional Yeast in this batch, but a switch for some chipotle paste is a good choice if you want a punchier taste


275g button mushrooms, or thickly sliced larger mushrooms

1 tbsp dairy free spread

150ml soy milk

1 tbsp cornflour

1/2 tsp mushroom ketchup

Salt and pepper to taste

1/4 tsp garlic powder

2 tsps nutritional yeast

1tsp chopped fresh chives


Melt the spread in a pan and add the mushrooms, gently frying until cooked

In a small jug, mix the plant based milk, cornflour, mushroom ketchup, salt and pepper, garlic powder and nutritional yeast

Pour the mix over the mushrooms, and stirring continually, bring to a bubble on a medium heat, continuing to stir as the sauce thickens

Sprinkle with chopped chives and serve immediately

Saucy mushrooms, facon, tomato and bubble and squeak - vegan brunch!

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