Courghetti and Mushrooms in Peppercorn Sauce (Vegan)

By McDonald, T.  |  Date 22nd of March 2021 | Updated 15 of May 2021

What i great dinner this is!  If you want something different and vegan: this is it.  The creamy vegan peppercorn sauce will have you delighted while the mushrooms will excite your taste buds.  Furthermore, it is a great dish for Shavuot because of the soya milky sauce.  It is also fine for a small meal during the lead up to Christian Pentecost. 


  • 1 Courgette, spiralized to make the courghetti.
  • Some mushrooms, sliced.
  • 1 tsp of garlic granules. 
  • Vegan peppercorn sauce (either home-made or packet).
  • 1/2 a sweet pepper sliced.
  • 1/2 a chilli chopped.


  1. Lightly fry the mushrooms, chilli and sweet pepper in a saucepan with some olive oil.  At the same time, lightly fry the courghetti in a frying pan with the garlic granules and some olive oil.  
  2. Add the fried mushrooms and sweet pepper to the courghetti and take of the heat.  
  3. Make or heat the peppercorn sauce until it is ready then poor onto the courghetti and mushrooms in the frying pan and return to the heat for 2-3 minutes.  Serve immediately.  
  4. For extra nutrition, add nutritional yeast to the sauce or just sprinkle it on top of your dinner.    


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