Tofu Bolognese


1 lemon

150g fresh oyster mushrooms,
if not any type of fresh mushrooms will do

1 can of coconut cream

1/2 a capsicum, diced

1/2 a celery stalk, diced

1 tomato diced

50g of cucumber diced

1/4 of an onion

a sprinkle of coriander



* Soak mushrooms in lemon juice for at least 4 hours or overnight for more flavour

* Drain some of the lemon

* Dice mushrooms into small cubes.  Combine mushrooms with coconut cream

* Dice rest of vegetables into small cubes and add to the mixture


Source: Cam Tova