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Mashed potatoes with a hearty mushroom lentil stew by elavegan. Fast vegan recipe.
For the Mushroom Lentil stew:⠀
1 cup dry lentils, inexperienced or brown (190 g)⠀
1 giant onion (chopped)⠀
2 cloves of garlic (minced)⠀
1 tbsp oil (for frying)⠀
Three tbsp white wine (40 ml) (optionally available)⠀
Three cups vegetable broth (720 ml)⠀
2 cups mushrooms sliced (135 g)⠀
2 tbsp soy sauce⠀
1 tbsp balsamic vinegar⠀
1-2 tsp every of dried parsley, thyme and oregano⠀
A splash of coconut milk canned⠀
half of tbsp cornstarch⠀
black pepper and chili flakes to style⠀
Chopped pickles to style (optionally available)
For the mashed potatoes:
four medium-sized potatoes (600 g)⠀
1/four cup coconut milk canned (60 ml)⠀
half of tsp nutmeg (or extra/much less to style)⠀
black pepper, sea salt to style
Rinse lentils underneath operating water. In the meantime, chop your onion, garlic, mushrooms. Warmth oil in a skillet/frying pan, stir within the diced onion, the minced garlic and fry for Three minutes over medium warmth.⠀
Add mushrooms, dried parsley, thyme, oregano, white wine (optionally available), balsamic vinegar, soy sauce (or tamari/coconut aminos to style) and fry for an additional 3-5 minutes.⠀
Now add the lentils and three cups of vegetable broth and prepare dinner on low-medium warmth (add extra broth if wanted) till the lentils are tender (about 20 minutes).⠀
Within the meantime, peel and chop potatoes, switch them to a pot with salted water and produce to a boil. Prepare dinner on medium warmth for about 15 minutes or till tender, drain. Switch again to the pot, add coconut milk, nutmeg, black pepper and sea salt to style and mash with a potato masher (do not use a meals processor or blender).⠀
As soon as the lentils are tender, combine a beneficiant splash of coconut milk and cornstarch in a small bowl and pour this combination into the lentil stew. Prepare dinner for an additional 1 minute or till the specified thickness is reached. Season once more with soy sauce (if wanted), black pepper, and chili flakes.⠀

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