A veganuary recipe, tried and tested by the Promotion Its our Year Team from Chesterfield!
What difference does it make?
Sometimes we lack inspiration to cook new things, and here is an occasion of scoring double points completing a meat-free meal. Smart.
What do you need?
- 1.2 kg potatoes (peeled and chopped)
- 4 stalks celery (chopped)
- 2 cloves garlic (peeled and crushed)
- 2 large carrots (scrubbed and chopped)
- 150g mushrooms
- 500ml stock
- 1 tbsp tomato puree
- 400g green or brown lentils (canned or if using dried pre-soaked)
- 2 medium onions (peeled and chopped)
- 1 tsp mixed herbs
- 1 tbsp plain flour
- 1 tbsp vegan butter
- 2 tbsp oil
- Salt and pepper to taste
Step by step
Boil the potatoes until soft. Remove from the heat, drain and mash with the vegan butter and set aside.
Meanwhile, fry the onions in the oil until they start to become translucent.
Add the garlic and celery, and cook for another minute, then add the mushrooms and carrots and cook stirring for 10 minutes, stirring to prevent sticking.
Add the plain flour, and turn the vegetables over in it to coat them.
Add the herbs, stock and tomato puree. Then the lentils, and bring to the boil. Reduce the heat and let simmer for 15 minutes, checking to ensure it doesn’t stick.
Remove from the heat, season to taste, then spoon into a baking dish. Spread the mashed potato over the top and bake in the oven (180-200°C) for 20-30 minutes or until the top has browned.