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

  • February 17, 2024
Mushroom bourguignon with black lentils and mash: filled with flavour

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 ...