1 large onion
3 cloves garlic
3/4 lb mushrooms (I used a mix of oyster and normal)
1 teaspoon vecon (vegetable stock)
1/2 tsp salt
1 tsp black pepper
1 teaspoon sage
2 medium leeks
1/4 cup soya milk or tofu
1 lb cooked kidney beans
1 lb broccoli
Fry the onion and the garlic in some water until tender. Add the mushrooms, the vegetable stock, the salt, pepper and sage. Leave simmering until the mushrooms have reduced.
In a blender combine the chopped broccoli stalks, the kidney beans, the chopped leeks, and the soya milk or tofu. Blend until smooth, adding water if needed.
Add the blended mixture to the mushrooms. Add the broccoli florets and any additional water needed to give a creamy consistency. Simmer till the florets have softened.
Serve over pasta twirls. On this occasion I used Orgrans Barley and Spinach (wheat free) pasta.