New year, new you! For those of you who kind of fell off the wagon over the festive period, now is the time to get back to your clean-eating divine selves! Christmas can be a difficult time to stay on the healthy train, especially if you are eating out a lot or staying at other people's houses etc, you don't want to be a burden or appear as though you are the health police, so standards can kinda slip, know what I mean?! Anyway, forget about Christmas, this is January (or Veganuary for those who are giving veganism a shot for the month -go team, go!!!) This soup will help you out no end, it's easy to make, low in fat and has the creamy decadent taste of something that is laden with double cream (so those of you doing Veganuary should love it!!)
This recipe has its inspiration rooted in the most unlikely of places - The Toby Carvery. What does a vegan know about Toby Carvery I hear you ask?!!? Well, actually you may be surprised to learn that this "haven of meat" serves not one, but two specified vegan options! So, anyway, my boyfriend (vegan, loves junk food!!) loves their nut roast Wellington and set me the task of recreating it in someway. Since the actual Wellington is pastry, I can't eat that being gluten free, and it makes me very sad to make yummy dinners for us both that I can't eat (obviously!!) so I decided to stuff a mushroom with the most delectable and 'meaty' filling I could conjure up!