Recipes
Plant-based cookbook author Holly White shares three vegan recipes to try this week
Chef White’s recipes work well for batch cooking and will serve several people easily – none of whom will miss the meat
Mushroom bourguignon with black lentils and mash
This mushroom bourguignon is filled with flavour.
Ingredients, serves 4
3 tbsp olive oil
400g button mushrooms, sliced
2 portobello mushrooms, sliced chunky for texture
300g pearl onions, peeled
3 garlic cloves, peeled and minced
1x240g tin cooked black lentils, drained and rinsed
2 tbsp tamari
1 tsp thyme leaves
240ml red wine
100ml plant-based milk
1 tbsp cornstarch
1 tbsp tomato purée
600ml vegetable stock
1 tsp ...
