Ingredients:

• 4 cloves garlic minced
• 1 white onion finely diced
• 1 pepper chopped into 4cm squares
• 2 tbsp Pure Dairy Free Sunflower Spread
• 5-6 sun dried tomatoes chopped into small chunks
• 200 g mixed mushrooms chopped
• 400 ml veg stock made with boiling water and 1/2 stock cube
• 200 ml plant based cream can also use oat based creme fraiche
• 2 tbsp Red Apple Balsamic Vinegar
• 2 tbsp Tuscan Herb Extra Virgin Olive Oil
• 1 tbsp smoked paprika
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Large pinch salt & pepper
• 1 tbsp cornflour to thicken, optional
• 2 bay leaves not essential but works beautifully

Instructions:

Add the Pure spread to a deep pan, place on a medium heat then add the onions and fry for around 5 minutes

Add the minced garlic cloves, sundried tomatoes, pepper and mushrooms to the pan along with all of the herbs and fry for a further 6-7 minutes

Once the mushrooms have browned add the vegetable stock, give a stir then reduce the heat right down

Add the cream and stir together, taste test adding more seasoning / herbs if needed. Last add extra virgin olive oil and balsamic vinegar and stir until fully incorporated. 

Serve with a slice of crusty bread.

Enjoy!