15-minute vegan lunch

There is one thing I learned this Lent: Don't start blogging in earnest when you're in a very busy stretch of your life!

I did most of the shopping and cooking I wanted to do, but simply couldn't keep up with postings. And the last two weeks or so before Easter I was happy I could dig meals out of my freezer I had cooked previously, because there simply was no time for cooking.

Now things have calmed down a bit, and I was so happy with today's lunch that I absolutely wanted to share it.

1 small onion
8 mushrooms
8 twigs of parsley
2Tbsp sesame seed oil

Cut the onion into small dice and the mushrooms into eights. Coarsely chop the parsley. In a pan, heat the sesame seed oil. When hot, stir-fry the onions until golden, then add the mushrooms. Continue stirring. When the mushrooms are soft, add the parsley and stir for another minute or so. Serve with bread or rice.


On Fridays, following a Catholic tradition, I do not eat meat (except if I'm invited into someone's home and they serve it). I sometimes eat fish, but mostly vegetarian dishes. Today's dish happens to be vegan: just plant products and mushrooms (fungi are a domain apart, neither plant nor animal). What I do not want to use are the ersatz animal products that are sold to Vegans. That's industry food which I shun. So if strict Vegans came to my house, I would serve dishes like this: full of plant goodies, but honest and simply cooked up.