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Mushroom Lentil Stew Over Cauliflower Mash

WHAT YOU NEED

Stew:

  • 20 button mushrooms
  • 1 medium cooking onion
  • 1 cup (190g) green lentils
  • ½ cup (120ml) red cooking wine
  • 1 tbsp. vegan butter
  • 2 large carrots 
  • 20 large green beans 
  • 3 cloves garlic
  • 2 tbsp. coconut aminos or soy sauce
  • 2 ½ cups (600ml) vegetable stock
  • ½ tsp. fresh rosemary, finely chopped
  • salt and pepper

Thickener:

  • 1 tbsp. gluten-free or plain flour
  • 1 tbsp. vegan butter
  • 1 cup (240ml) vegetable stock

Cauliflower mash:

  • 1 large head cauliflower
  • 4 tbsp. almond milk
  • 2 cloves garlic
  • 1 pinch fresh rosemary, finely chopped
  • 1 tbsp. vegan butter
  • salt and pepper

WHAT YOU NEED TO DO

Chop the carrots, green beans, onions, mushrooms, and cauliflower (removing stem and leaves). Place the cauliflower florets into a large saucepan with ¾ cup (180ml) water. Place a lid on the pan and set it on the stovetop, over a medium heat for 10 minutes and cook until the cauliflower is soft.

Place a large frying pan over a medium heat, melt 1 tablespoon of vegan butter in the pan and sauté the onions and mushrooms for 1 minute. Pour in the wine and cook until the wine has reduced by half. Add in the carrots, lentils, vegetable stock, coconut aminos or soy sauce, rosemary, a large pinch of salt and a small pinch of pepper. Bring to the boil, before the heat to a simmer.

To make a thickener for the stew, place the butter in a small saucepan and heat on medium. Add in the flour or GF flour and stir until it makes a roux. Pour in vegetable stock and whisk the mixture until smooth and free of any lumps. Now pour the thickener into the stew and mix well to combine. 

Simmer the stew for 15-20 minutes, uncovered, until the lentils and vegetables are cooked. Stir often, to stop the lentils from sticking to the bottom of the pan. Add in green beans for the last 10 minutes of cooking. 
Now take cooked cauliflower and mash it with a fork or blend it in a food processor. Add in the crushed garlic, almond milk, vegan butter, a pinch of salt, a pinch of pepper and the rosemary. Mix well until the cauliflower mash is smooth.

To serve, place the cauliflower mash on the bottom of the
plate and top with the stew. 

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