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Vegan Creamy Garlic Mushrooms On Toast

Prep Time 10 minutes

Ingredients

  • 200 g chestnut mushrooms
  • Tsp coconut/olive oil 
  • 1 large clove garlic 
  • 2 slices sourdough bread use GF if needed 
  • 2 tbsp plain coconut yoghurt I used Coyo 
  • Coconut milk I used Alpro 
  • Sea salt and black pepper to taste 

Instructions

  • 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! 
Author: Charley