Recipe kindly shared by @eatwell revolution
2 tbsp avocado oil
4 crushed garlic cloves
1 white onion – diced
2 cups of closed cup mushrooms- sliced
3 beetroots (I used pre-cooked, vacuum packed)
2 large carrots – peeled and chopped
1 tbsp tomato purée
0.25 ltr of low sodium veg stock
1 tsp yeast extract
Big handful of chopped fresh parsley
1 cup of fresh cranberry sauce (or you can use red wine if you prefer)
1 can of puy lentils (drained and rinsed)
Heat the oil in a large saucepan and sauté the garlic, onions until the onions are translucent. Add the mushrooms and continue to sauté until they are cooked.
Add the carrots, stock, yeast extract and tomato purée then simmer for 10 minutes.
Add the cranberry sauce, beetroot, lentils and parsley and continue to simmer until the carrots are nice and soft.
You could have it just like this, with some rice, quinoa or potatoes…but I decided to try making it similar to the M&S pie…
So I used a wholemeal tortilla to line a baking dish, brushed with a little oil, filled with the stew, sprinkled with crushed walnuts and some @goodcarmafoods Flavour Fusion (nooch would work too) then baked for 25 minutes and 200c.
Absolutely delish! 😋