Take Heart!
From Christian Vegetarian Association (CVA)

Dijon Mushroom Potatoes
Kake's Vegan Cookery Site


4 medium jacket potatoes

 1 medium onion

 1 sweet green bell pepper

 1 small carrot, about 50g (2oz)

 225g (8oz) mushrooms

 100ml (4 fl oz, 1/2 C) water or vegetable stock (can use a cube)

 1 tbsp dark soy sauce

 1 tbsp Dijon mustard

 1 tbsp cornflour (cornstarch)

 freshly-ground black pepper


  • Chop the onion, deseed and chop the green pepper, peel and grate the carrot and slice the mushrooms, halving them across the other way first if they are large.
  •  Sauté the vegetables in the water or stock, in a large frying pan (skillet( until most of the liquid is gone and the vegetables are soft.
  •  Mix the remaining ingredients together in a bowl, adding a bit more water if you wish (makes a thinner sauce) and add to the vegetables in the pan.
  • Mix well and cook, stirring, over low heat for about a minute until thickened.
  •  Serve poured over hot, split baked potatoes with a crisp green salad.

Read more at Vegan Recipes