Coat a frying pan with spray oil and warm over a medium heat. Add the pepper with a splash of water (to prevent sticking) and cook, stirring regularly. When the pepper starts to soften, after about 5 minutes, add the mushrooms and cook for a further 4 minutes. Add more water as is necessary.
Transfer the cooked vegetables onto some paper kitchen towel and pat dry.
Add a thin layer of spread to each slice of bread, and fill with the mushrooms and pepper. Season with black pepper and enjoy!
– For an extra flavour boost, cook the mushrooms and peppers with some garlic granules or dried herbs like oregano. Alternatively, add smoked paprika or chilli flakes for a bit of heat.
– Add thin slices of vegan cheese for extra protein.