Yield: 1 Servings
|2||Stale hamburger buns/rolls; (I used wholewheat)|
|2 larges||Mushrooms; chopped . I used large, brown, flat ones, (I don't know what they are called in America) (up to 3)|
|1 small||Onion; chopped finely|
|3||Or 4 fresh basil leaves; chopped finely OR 2 or 3 sprigs of chopped thyme, (I use a pair of children's paper scissors, with the round blunt ends, roll the leaves into a tight wad, and then chop it up)|
|2||Cloves crushed garlic|
|½ cup||Soy milk|
|½ teaspoon||Mustard; (I used Coleman's Hot English powdered mustard and mixed it with a little water)|
|Seasoning to taste|
This recipe was thrown together with odds and bobs in my fridge while my children were visiting their father. I enjoyed it so much I made it again last night for the children. They loved it and so did a meat-eating friend who teases us about our eating habits! It's relatively quick, very easy, and cheap to make.
1. Preheat oven to 180 deg C
2. Slice the top off each roll. 3. Carefully hollow out each roll. Retain bread crumbs 4. Saute mushrooms, onion, garlic, and chopped herbs in the soy milk until onions are soft.
5. Crumble the bread from inside of the rolls into the mushroom mixture.
6. Stir well. You'll find the mixture becomes thick and creamy.
7. Add mustard and seasoning.
8. Spoon the mixture into the rolls, piling it up above the cut surface.
9. Pop the cut top back on the piled mixture.
10. Place the rolls on a baking tray and put them in the oven for about 5 minutes until the rolls are crisp.
11. Serve with a salad or cooked veggies of your choice.
Posted to fatfree digest V98 #004 by "Frances Watts" <fran@...> on Jan 5, 1998