Garlic and tomato mushrooms on toast

This is the perfect quick breakfast, lunch or dinner. Healthy, easy and yummy! Soy milk adds just a touch of creaminess without overpowering the tomato and garlic flavours.

prep time
cooking time
Recipe by Christie Connelly


1 tablespoon olive oil + extra for drizzling

500g mushrooms, cleaned and thickly sliced

2 garlic cloves, finely chopped

2 fresh tomatoes, diced

1 tablespoon tomato paste

1/4 cup Vitasoy Original Soy Milk

6-8 large basil leaves, torn

Toast, to serve

Any kind of mushrooms work well in this recipe, here a mixture of field and cup mushrooms have been used.


  1. Heat a frying pan over high heat and add the oil and the mushrooms. Cook for 2-3 minutes until the mushrooms are starting to brown and wilt.
  2. Add the garlic and tomatoes and cook for 1 minute until the garlic is fragrant. Add the tomato paste and a splash of water and cook for 1 minute more until the mushrooms are tender.
  3. Pour in the soy milk and sprinkle over the basil. Stir for a few seconds to warm through. To serve, drizzle the toast with olive oil and pile the mushrooms on top.