|1 punnet mushrooms|
|1 tbsp diary free butter|
|1 pack baby carrotts|
|1 red paper|
|200ml vegetable stock|
|1 tbsp yeast extract|
|125ml oat cream|
|Fresh Basil leaves|
|Garlic, oregano & pepper to taste|
- Fry onion & mushrooms in dairy free butter & a splash of olive oil, with garlic, oregano & black pepper. Once browned add the baby carrots & red pepper.
- Sauté ingredients in vegetable stock & yeast extract, reduce slightly and add oat cream then leave to simmer.
- Add fresh basil leaves and serve with rice.