- 100 g chopped button mushrooms
- 125 g chopped chestnut mushrooms
- 150 g toasted walnuts
- 20 g Rama cooking margarine
- 2 g chopped rosemary leaves
- 2 g chopped sage leaves
- 3 g thyme leaves
- 400 g cooked green lentils
- 5 g vegan Worcestershire sauce
- 50 g beetroot puree
- 50 g brandy
- 25 g soy sauce
- 6 g salt
- 80 g chopped shallot
- 8 g chopped garlic
- Sweat the shallot with the garlic and herbs in Phase like clarified.
- Add the mushrooms and sauté until cooked.
- Add the toasted walnuts.
- Add the brandy, and then flambé.
- Add cooked lentils and warm through.
- Combine with the rest of the ingredients and blend until smooth.
