Here's what a Vegan MoFo'er has for her lunch.
Vegan omelette with roasted butternut squash and mushrooms.
Omelette was made by whizzing together 400g silken tofu, half a cup cashews, teaspoon onion powder, teaspoon garlic powder, teaspoon Coleman's Mustard, teaspoon salt, half a teaspoon white pepper.
Pour batter into a hot oiled frying pan and smooth down the top, cook for 5-8 minutes then place under a hot grill for 10-15 minutes. Whilst omelette is grilling, slice and saute the mushrooms, add a pinch of salt, few twists of black pepper and the roasted butternut squash. Keep warm until omelette is ready.
GO VEGAN!Go MoFo!