Lentil and mushroom stew
with textured soy and a base of potatoes
Delicious and high in fibre, this mushroom and lentil stew served on a bed of mashed potato is a hearty vegan meal the entire family will love.
Nice and quick!
wheat, celery, soya, gluten
Fine corn flour
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
For the puree: peel the potatoes and cut them into small cubes. Place them in a pot, cover them with water and bring the water to a boil. Cook the potatoes until tender. Drain the water and place the potatoes back in the pot. Mash the potatoes with a potato masher and add the soy milk, nutmeg and salt and pepper to taste. Finish by adding the plant-based margarine and set aside.
Boil half a litre of water and let the textured soy soak for a few minutes.
Wash the vegetables. Peel and finely chop the onion, garlic and carrot. Cut the mushrooms into quarters. Dissolve the cornflour in equal parts of cold water. Beat it with a fork until it's completely dissolved. Drain the liquid from the lentils and clean them under tap water.
Heat 2 tablespoons of oil in a pot and sauté the onion, garlic and carrot. Add the rosemary leaves, vegetable seasoning, tomato paste and soy sauce. Let it cook for 3 minutes, while stirring occasionally, so it doesn't stick to the bottom. Add the mushrooms and textured soy. Let it cook for another minute. Add half a litre of water, the vegetable broth and the cornflour. Bring it to a boil and let it simmer for 3 minutes. Add the lentils and let it cook for a few minutes until the sauce starts to thicken. When it has the desired consistency, turn off the heat. Taste it, and if necessary, season to taste.