Equipment

• Spiralizer
• Blender

Ingredients

• 7 medium mushrooms
• 6 cherry tomatoes
• 4 Sun-dried tomatoes
• Avocado (optional)
• 1 Spiralized courgette
• Half handful Cashews
• Half handful Walnuts
• Pinch cayenne powder
• Tablespoon paprika
• Teaspoon garlic powder
• Tablespoon mixed herbs
• Tablespoon tomato sauce
• Pinch salt and pepper

Method

Cut your mushrooms and tomatoes in halves and add them to the blender along with the cashews and walnuts with a splash of water. Then blend for a few seconds until it has become a chunky consistency.

Cut the sun-dried tomatoes into small chunks and add with blended ingredients to a pan with a splash of oil.

With the pan at a medium heat start cooking, making sure to add the herbs and spices. Cook for around 5 minutes.

Finally spiralize the courgette and plate up your meal with the cooling but optional avocado (as cayenne powder can get a little spicy)

“All mushrooms are edible, some only once in a lifetime”

– Terry Pratchett

And there you go, a really simple plant based meal that takes hardly anytime to make in the kitchen. Sometimes I’ll make the topping and use spaghetti or noodles as the base instead of courgette but depends how carb I’m feeling on the day. I even recommend not heating your ingredients and making it raw vegan instead for those much appreciated enzymes. However I am one of those people who doesn’t like mushrooms unless cooked and hidden so I’ll be enjoying it hot.

I think this is a great cheap alternative than Quorn or other meat substitutes and hope you enjoy this meal as much as I do. Let me know your opinions in the comments below.