Meaty Mushrooms on Toast (vegan | gluten-free)

I’ve never actually claimed to be vegan, despite meat and dairy being absent from my diet. Admittedly, I have on the odd occasion consumed egg and even meat. Well, let me explain- living in China as an expat requires compromises since adapting to a new culture usually means a level of change. Meat is difficult to avoid and when locals invite you over to dinner, declining the majority of dishes would be rather offensive, so I either pick out the meat if it’s combined with veg or just straight up eat it. I do often inform everyone that I don’t eat meat so usually I get egg as a replacement, though you’d think tofu would be first port of call since China has the greatest variety!


Anyway, situations like this will always crop up so as my little bro said: ‘vegan where possible, vegetarian most days and meat if you have to’! I’m not sure if I’ve unintentionally skewed his original statement (sorry Kies!), but I think what it implies is that if you try your best then that’s good enough- no judgment here!

Why am I boring you with this spiel you ask?! Well it led me to my meaty mushroom recipe. China has an extensive range of mushrooms on offer and many even resemble a meat texture. So if your carnivorous side is itching to come out, greet it with open arms and a side of meaty mushroom toast.


Serving size:

Serves 2


  • 300g selection of mushrooms (chestnut, oyster, enoki, button etc)
  • 2 tbsp rapeseed oil
  • 1/2 tsp mustard powder
  • 1 tbsp yeast flakes
  • 1/2 tsp ground white pepper
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • salt and pepper to taste


  1. Heat the oil then throw in all of the remaining ingredients.
  2. Pan fry until mushrooms cook and wilt (approximately 10minutes).
  3. Serve on a slice of proper crunchy toast.

You can also throw in some firm tofu or additional yeast flakes for that added umami taste and textural diversity.

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