Mushroom Lentil Wellington With Gravy
Ingredients
Metric
200 g ~ 1 cup green lentils
480 ml ~ 2 cups water
30 g dried shiitake mushrooms
30 g tomato paste
10 g nutritional yeast
15 g fresh parsley + extra
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
Dought:
120 g all-purpose wheat flour
60 g almond or cashew butter
60 ml water
½ tbsp apple cider vinegar
1 tsp baking powder
2 tbsp milk, for glazing
Gravy:
15 g dried shiitake
360 ml milk | soy, oat or cashew
1 tbsp cornstarch
1 tsp onion powder
½ tsp salt
US
1 cup green lentils
2 cups water
1 oz dried shiitake mushrooms
2 tbsp tomato paste
2 tbsp nutritional yeast
¼ cup fresh parsley + extra
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
Dought:
1 cup all-purpose wheat flour
¼ cup almond or cashew butter
¼ cup water
½ tbsp apple cider vinegar
1 tsp baking powder
2 tbsp milk, for glazing
Gravy:
½ oz dried shiitake
1 ½ cup milk | soy, oat or cashew
1 tbsp cornstarch
1 tsp onion powder
½ tsp salt
MAKES4 portions
PREP TIME20 minutes
COOKING TIME1 h 10 min
TOTAL TIME1 h 30 min
Steps
1Add dried mushrooms to a mixing bowl and cover with plenty of water. Stir and set aside to rehydrate for 15 minutes.
2Drain and squeeze any extra moisture from the mushrooms then dice them. Reserve ⅓ of the mushrooms for the gravy. Add diced mushrooms to a cooking pot, preferably cast iron. Add olive oil, garlic powder, onion powder and paprika.
3Mix and stir fry over low heat for 2 minutes.
4Rinse and drain lentils. Add rinsed and drained lentils to the pot.
5Add water and salt. Stir to combine.
6Bring to a boil then reduce heat to very low. Close the lid and cook lentils over very low heat for 45 minutes or until lentils are soft and cooked through and all the water has evaporated.
7In the meantime, make the dough. Add nut butter, vinegar and water to a mixing bowl.
8Whisk together until combined.
9Add flour and baking powder.
10Mix well until you have a stiff dough. Cling film and set aside until the lentils are ready.
11Add tomato paste, nutritional yeast and parsley to the lentils.
12Mash with a spoon or a spatula.
13Preheat the oven to 200°C (400°F) Fan. Place the dough on top of a baking sheet. Roll it out into a large rectangle - it should take up most of the baking sheet.
14Transfer the lentil mix on top of the dough.
15Pick up the sides of the baking sheet and fold the dought ears in.
16Fold wthe bottom in and then the top.
17Line a baking tray with another pieces of baking paper. Carefully roll the wellington onto the baking ray seam side down.
18Score the top with a knife and brush it with milk.
19Bake in the middle of the oven for 20 minutes.
20While the Wellington is baking, make the gravy. Add reserved shiitake mushrooms, milk, onion powder and cornstarch to a blender.
21Blend until smooth.
22Pour into a small saucepan.
23Simmer at low-medium heat, whisking continuously, for 3-5 minutes or until the gravy is thick and piping hot. Set aside.
24Let the Wellington cool down before slicing. Slice into 8 pieces. Add to plates.
25Drizzle with the gravy.
26Garnish with fresh parsley.
Nutritional Info
Makes 4 portions
450 Calories per portion
23g protein
70g carbohydrates
13g fiber
11g fat
450 Calories per portion
23g protein
70g carbohydrates
13g fiber
11g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, E, K
High in Omega 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
