Lentil Walnut Balls with Mushroom Gravy & Butternut Puree
clockIcon 60 min Vegan Vegan Vegan 128571
For 2 Portions
1/2 cup(s)
parsley, fresh
4 sprig(s)
thyme, fresh
1/4 cup(s)
porcini mushroom, dried
1 1/5 lb
butternut squash
1/3 lb
king oyster mushroom
3 tbsp
breadcrumbs
1/2 cup(s)
green lentil
1/4 cup(s)
walnut
2
yellow onions
1/4 cup(s)
vegan heavy cream
1/3 cup(s)
white wine
pepper
salt
mustard
water
soy sauce
garlic
olive oil
1. All set?
2. Preheat oven to 300°F (fan) or 350°F (conventional, recommended).
3. Pour boiling water over dried mushrooms and leave to soak.
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Lentil Walnut Balls with Mushroom Gravy & Butternut Puree PT1H For 2 Portions pepper salt 0.5 cup(s) parsley, fresh 2 tsp mustard 4 sprig(s) thyme, fresh 0.25 cup(s) porcini mushroom, dried 0.4 cup(s) water 1.2 lb butternut squash 0.4 lb king oyster mushroom 3 tbsp breadcrumbs 0.5 cup(s) green lentil 0.25 cup(s) walnut 2 yellow onions 2 tbsp soy sauce 0.25 cup(s) vegan heavy cream 0.4 cup(s) white wine 2 clove(s) garlic 6 tbsp olive oil
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