Mushroom Bourguignon

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Mushroom Bourguignon
If you like mushrooms then you will really enjoy this dish. It's a tasty vegan stew loaded with a variety of mushrooms, onions and carrots - with a tin of mixed beans to increase the level of protein. Served here with some mashed sweet potato and steamed broccoli.
Instructions
  1. Heat the 1 tablespoon of oil in a large saucepan and cook onions for 5 minutes. then add the carrot and cook for a further 5 minutes.
  2. Stir in the garlic, and tomato paste - cook for a further minute. Add 2 tablespoons of water to the corn flour and add to the pan and stir.
  3. Pour over the wine and stir well. Leave to simmer for a couple of minutes until the wine has reduced by half. Then add the stock and thyme and cook for a further 10 minutes.
  4. Meanwhile heat 1 tablespoon of oil in a frying pan and add the mushrooms and cook for 5 minutes stirring regularly. Season.
  5. Add to the pan, together with the juices and simmer for a further 5 minutes. serve.

Puy Lentil Bolognese with Courgette Spagetti

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Puy Lentil Bolognese with Courgette Spagetti
This is a low carb vegan alternative to spaghetti bolognese. The courgette is spiralized to make the substitute pasta and it’s also a great way to increase your vegetable intake. The bolognese is really delicious made with the Puy lentils which are both full of protein and fibre.
Prep Time 25 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
Prep Time 25 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
Instructions
  1. In a large pan fry the onion, celery and carrot until soft.
  2. Add the oregano, passata and cooked puy lentil and cook for a further 5 minutes.
  3. Add the red wine and cook for a further 5 mins. Season.
  4. Whilst the bolognese is cooking place a small amount of olive oil in another pan and add the garlic and spiralized courgette - warm through slowly.
  5. Serve the courgettes topped with the bolognese and some vegan cheese.