Vegan Honey Mustard Glazed Mushrooms & Peppers

I was kindly gifted some bee free honey by Bee Approved Their honey is vegan, gluten free and organic brown rice syrup, it makes for a good alternative to honey. I decided to use it in a glaze for mushrooms and peppers. This would make for a good side dish to serve with allsorts, particularly a meat free steak


Yield ; Two servings Cook time; 15 minutes

You’ll need;

  1. One large green pepper, thinly sliced
  2. 150g/5oz white mushrooms, thinly sliced
  3. One tablespoon of dairy free butter
  4. One tablespoon of white wine vinegar
  5. 35g/1oz bee free honey
  6. Two teaspoons of dijon mustard
  7. Half a teaspoon of dried parsley
  8. One teaspoon of light soy sauce
  9. Two cloves of garlic, minced


  • Melt the butter in a large frying pan over a medium heat. Once melted add the garlic and cook for one minute
  • Next add the peppers and allow them to soften for five minutes, stirring occasionally
  • Then add the mushrooms, give them another five minutes to soften
  • Finally add the rest of the ingredients and give the mixture a good stir through. Once the liquid from the mushrooms has evaporated, and the mixture has cooked down, it’s ready to serve


3 thoughts on “Vegan Honey Mustard Glazed Mushrooms & Peppers

  1. Hi – Love this recipe! I think I am going to try to make it as a stuffed bell pepper — I have all the ingredients right now, particularly a lot of mushrooms. Maybe I’ll add quinoa or rice to help fill it in. Thanks for the inspiration! (Aloe Veritas)

    Liked by 1 person

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