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Mushrooms
and Celery
from: Jacqlyn
Edge - Cape Town, South Africa
Vegan main course accompaniment, Serves four
- 2 small heads or 1 large head of celery
- 250g mushrooms
- 40g vegan margarine (Olé or Cardin)
- 1 dessertspoon wholemeal flour
- 150ml soya milk
- salt and finely-ground black pepper to taste
Slice the celery into 2-inch pieces and cook until tender in salted
water.
Prepare and slice the mushrooms into halves or quartes, depending
on the size.
Melt the margarine, add the mushrooms and stir well.
Sprinkle the flour into the mixture, stirring again.
Add the drained celery pieces, stir in the soya milk carefully
and mix well.
Add seasoning to taste.
Cook gently for four to five minutes.
Serve immediately.
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