This was a childhood recipe I would make it every weekend. I loved this recipe so much, but the original recipe used cow’s milk. I’ve turned it vegan by using some unsweetened soya milk and rapeseed oil in place of the butter. I still get that nostalgic feeling when eating this vegan version.
I’m using mushrooms which naturally contain vitamin D. I’ve written about this before where I talked about exposing shop-bought mushrooms to sunlight to make your own vitamin D mushrooms at home. You can buy mushrooms which have already been exposed to UVB rays, and therefore already contain vitamin D2. This can be useful if it’s not a sunny day or you don’t have time to let your mushrooms make vitamin D.
- 10g rapeseed oil
- 100g vitamin D mushrooms
- 1 tbsp plain flour
- 1 tbsp mushroom ketchup
- 150ml unsweetened fortified soya milk
- 1 slice of toast
- In a saucepan, heat the oil and fry the mushrooms till they release all their juices and they evapourate off.
- Add the flour and mix into the mushrooms before adding the mushroom ketchup. Add the soya milk in a little bit at a time, stirring continuously to get a smooth sauce.
- Once all the milk has been added, cook for a couple of minutes before serving piled high on a slice of toast
Per serving: 409kcal/ 14g fat/ 1.6g saturated fat/ 56g carbohydrates/ 3.8g fibre/ 15g protein/ 6.2μg vitamin D2