Pentecost Peppers and Mushroom

Written by McDonald, T.  |  Date 21st of May 2021  

I am a great believer in letting food tell a story and Pentecost should be no different.  Since this is the case, lets look at the story and then examine this delightful dish.  Mary, the apostles and the disciples are all in the upper room when the Holy Spirit, promised by Jesus, descends upon them and is described as being like fire.  Peter, whom Jesus said was the rock that he would build his Church upon, rushes out and preaches to a crowed of Jews from all over the world who were in town for the feast of weeks (Shavuot).  Three thousand people convert to Christianity that day.  The main focus of the story is God's gift of the Holy Spirit and the birthday of the Church. 

In this dish red is a theme since red is the colour of Pentecost.  The red peppers and sweet potato represent Pentecost.  

The mushroom, which should be a big one, represents Peter.  Turn the mushroom over so it looks like a rock. 


The peas represent the three thousand converts.  

This dish is meatless by design because of the influence of the Jewish feast of week, which is usually meatless and has much dairy.  Since we are vegan, the dairy is substituted with vegan alternatives.  This is why cheese and a white source is an important component to this occasion.     


  • Sweet red peppers x 1 half
  • Sweet potato x 150g
  • Peas x 50g
  • Brussels sprouts x 4
  • Large mushroom
  • Vegan cheese of your choice x 30g
  • Garlic granules x 1/2 tsp

For the sauce  

  • Vegan milk x 100ml
  • Sweet red pepper x 20g
  • Leek x 15g
  • Paprika x 1/4 tsp
  • Tomato paste x 1 tsp
  • Salt and white pepper to taste
  • Brown sugar x 1/2 tsp
  • Vegetable stock x 1/4 of a cube
  • Nutritional yeast with B12 x 1 tsp
  • Cornflour


  1. Soak the mushroom in water for an hour or two
  2. Roast the sweet potato for 25 mins 
  3. Add the sweet pepper to the roasting tin and grate some vegan cheese alternative on top.  Add the mushroom and sprinkle the garlic granules on top of it.  Roast for another 25 mins 
  4. This is a good time to bring the veg to the boil and then reduce to a simmer.  

Instructions for the sauce. 

  1. Add the sweet pepper and leek to a blender and pulse until you have finely chopped mixture
  2. Add some of the vegan milk and pulse a few times
  3. Add all of the other ingredients except the cornflour and bring to a simmer. 
  4. Add the cornflour bit by bit whilst constantly stirring until you reach the desired viscosity. 
  5. Poor the sauce over the potato and mushroom

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