- 3.53 oz (100 g) chopped button mushrooms
- 4.41 oz (125 g) chopped chestnut mushrooms
- 5.3 oz (150 g) toasted walnuts
- 0.7 oz (20 g) Rama cooking margarine
- 2 g chopped rosemary leaves
- 2 g chopped sage leaves
- 3 g thyme leaves
- 14 oz (400 g) cooked green lentils
- 0.18 oz (5 g) vegan Worcestershire sauce
- 1.76 oz (50 g) beet puree
- 1.76 oz (50 g) brandy
- 0.88 oz (25 g) soy sauce
- 1.2 tsp (6 g) salt
- 2.9 oz (80 g) chopped shallot
- 0.29 oz (8 g) chopped garlic
- Sweat the shallot with the garlic and herbs in the Phase liquid butter.
- 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.
