Oh hey there guys and welcome back to another recipe! SO sorry for being so slow and useless at updating you with regular recipes on here recently, but rest assured, I have been beavering away creating as much exciting content for you as I can. I’ve also decided that I am going to update you on the situation with my health and fill you all in on what’s been going on with me this year; but until then, just know that I am working as much as I can manage and really appreciate everyone’s support and bearing with me! I will always be very greatful to everyone who supports me.. so thank you very much! ❤
Anyway.. on to the recipe for today! I’ve been feeling pretty inspired when it comes to toast themed dishes lately; you’ll know what I mean if you’ve seen the last recipe on here. This features one of my absolute favourite veggies: mushrooms! I feel like these can bit a bit like marmite.. you either love em’ or you hate em’! My boyfriend likes the flavour of mushrooms.. but the texture, he simply can’t stand! But me.. I honestly could just eat them all day, every day. I seldom cook up a brunch dish without them and as a child, creamy mushroom pasta was one of my absolute faves! I’ve taken some Inspo from a childhood favourite and combined it with a brunch classic and have also given it a slightly healthier, vegan twist. These have a deliciously creamy, garlic infused sauce, which is actually made with coconut yoghurt! This Is a great alternative to something like double cream, because it has a really thick, velvety texture and actually works great in savoury dishes as well as sweet. When I first discovered the Coyo coconut yoghurts back in the day (must be about 4 years ago now) they definitely became somewhat of an obsession. I would walk down to my local health store and buy one to eat in the park in the sunshine every day. Yep.. it really was every day!
This brunch dish is perfect for those mornings where you have a little more time to treat yourself to breakfast or if you have a guests that you want to impress! If you’re anything like me, you’ll probably spend a pretty shocking amount of money and time on brunching out and about; so making your own little breakfast feast at home is a great way to save on a few pennies! Oh.. and before we get into the recipe, we need to discuss one of the key ingredients to any toast based dish: the bread. Yes, I know this is a pretty obvious topic, but for me is something that is so crucial to really making a good dish, great! I LOVE sourdough bread the best and always try and find one that’s lovely and soft in the centre. I’ve also recently discovered that both Warburton’s and M&S make gluten free sourdough cob loaves, which are generally quite hard to find. Obviously you don’t have to opt for a GF bread, but I just wanted to share my new discoveries with you, in case like me, you don’t get on well with gluten! (It can be a pain, I feel ya’!)
This recipe is definitely one to try this month, for a delicious al fresco breakfast in the sunshine or light lunch. I guarantee you’ll be surprised at just how creamy and delicious this mushroom topping is.. and without any actual cream?! You could also stir the mixture into rice or pasta; I think both of these would be delicious!
Vegan Creamy Garlic Mushrooms On Toast
- Wash your mushrooms and slice into thin pieces.
- In a frying pan, heat the oil and crush in the garlic clove. Sauté until fragrant, then add in all of your mushrooms.
- Cook the over a medium heat, until nice and golden and the water has cooked out. You may need to increase the heat when they're nearly cooked.
- Stir in the coconut yoghurt and add a splash of milk. Allow this to cook and thicken to create a deliciously creamy sauce. Season with salt and pepper.
- Pop your bread into the toaster.
- Top your toast with he mushroom mixture and add a little extra black pepper and drizzle of olive oil if desired. Tuck in and enjoy!