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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.
