Having an egg and dairy allergy in our house now means that combined with a plant-based diet with only a little fish and organic meat, I cook a lot of vegan food by default. This has become a family favourite so I thought I would share espcailly as it is 'veganuary'. 

 

Ingredients – serves 4

1                      Onion (finely chopped)

1 clove             Garlic (finely chopped)

2                      Carrots (peeled and finely chopped)

3 sticks            Celery (finely chopped)

½ tbsp             Olive oil

500ml              Mushroom or Vegetable stock

75g                  Cashew nuts

10g                  Fresh Tarragon

 

700g                Mushrooms (I used 500g of brown button and 200g oyster mushrooms)

2 tins               Puy lentils (drained)

Sea salt and fresh ground black pepper to taste

 

Method

In a large pan, sweat off the onion, garlic, carrots and celery in a little olive oil with the lid on, and on a medium heat for 5mins. Add your stock and simmer for 10mins, until the vegetables are soft. Pour mixture into a blender, add cashews nuts and tarragon. Blend until smooth and creamy. Season to taste.

 

Chop the mushrooms into bit size pieces. Replace the pan on the heat, add a little olive oil with the mushrooms, stir regularly until mushrooms are cooked through. Lastly add the lentils to the mushrooms and pour the blended sauce over back into the pan. Gently heat through. Serve with crusty bread such as a spelt sourdough or brown rice.

                        

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