Bethany's Vegan Kitchen

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

Method;

• 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