- 01292 260 334
- My Account
- £0
Free shipping on all UK deliveries over £25 & under 2Kg
Recent Articles
- Do you really need to take a supplement if you eat well..?
- Back the gym - may be its time to take some MSM
- Can magnesium help migraine?
- Are you getting your daily D?
- Vitamin D deficiency increases risk of adverse effects of COVID infection
- Recovery from COVID - it's a bit of a lottery!
- There is more to vitamin C than you think
- Keeping one step ahead when the stress is rising
- Guarding against and battling the neurodegenerative nature of Alzheimer’s Disease
- How to boost Energy Naturally
Try this gluten free recipe tonight
02/02/2015
If you are a member of the Vegetarian Society (UK) did you now that you can get 20% of all Vegetarian Society Approved products sold on supersupps.com?
Simply call the society (Tel: 0161 925 2000) and get your unique members discount code and enter it at the checkout - its easy!
Apple and rosemary crowns with wild mushrooms and puy lentils
Simply call the society (Tel: 0161 925 2000) and get your unique members discount code and enter it at the checkout - its easy!
Apple and rosemary crowns with wild mushrooms and puy lentils
Preparation notes
Serves 4
Preparation time 15 minutes
Cooking time 50 minutes
Ingredients
For the potato crowns:
1 cooking apple, peeled and chopped
1kg potatoes, peeled
40g vegan margarine
2 tsp fresh rosemary, finely chopped
1 spring onion, finely sliced
Salt and pepper, to taste
For the filling:
2 onions, finely sliced
5 cloves garlic, crushed
1 tsp paprika
2 tbsp olive oil
300g mixed mushrooms, sliced
1 tsp soy sauce
100ml vegetable stock
20ml vegan white wine
75ml soya cream
150g cooked puy lentils
100g wild mushrooms
100g pine nuts
25g vegan margarine
To garnish:
Chopped chives
A little paprika
Method
1. Preheat oven to 190C.
2. For the potato crowns: Cook the apple in a small saucepan with a splash of water until stewed.
3. At the same time, place the potatoes into boiling water. Cook for five minutes or until tender and then mash.
4. Add the apple, margarine, rosemary and spring onion to the potato, then season with salt and pepper.
5. Place the potato mixture into a piping bag and pipe into individual serving dishes to create the crowns.
6. Place the crowns in the oven for 15 minutes or until crispy. Alternatively, brown under a grill.
7. For the filling: Gently fry the onions, garlic and paprika in the oil for 10 minutes. Add the mixed mushrooms and soy sauce. Cook for five minutes then add the stock.
8. Add the wine, soya cream and lentils, then cook for five minutes.
9. In a separate pan gently sauté the wild mushrooms and pine nuts in the margarine.
10. To serve: place the mixed mushroom filling in the middle of each dish and top with the wild mushroom and pine nut mixture.
11. Garnish with chives and paprika.
Tweet
This months recipe from our friends at the Vegetarian Society
Apple and rosemary crowns with wild mushrooms and puy lentils
Archive
- visa
- visa verified
- american express
- mastercard secure
- mastercard
- maestro
- delta
- sagepay