Mushrooms and Celery
Vegan main course accompaniment
Serves four
Ingredients:
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 tot aste
Method:
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.