SERVES 4-6
We have a friend who is a vegan coeliac and we are often on the lookout for tasty dishes that she can eat but can also be enjoyed by everyone. The Balsamic vinegar and soy sauce in this recipe enhance the bold ‘meaty’ flavours of this dish.
- 3 tbsp olive oil
- ¼ cup balsamic vinegar
- 1 onion, chopped
- 2 tbsp soy sauce (gluten free option)
- 1 cup carrots, chopped
- ½ cup white (or red) wine
- 1 cup celery, chopped
- 3 medium potatoes, chopped
- ½ tsp chilli flakes
- 1 can split red lentils (and/or chickpeas)
- 500g mixed mushrooms, halved or chopped (any ‘meaty’ type)
- 1 tin chopped tomatoes
- 3 cloves garlic
- 3 cups vegetable stock (or stock cubes with water)
- 2 tsp fresh thyme, chopped finely
- 2 bay leaves
- 1 tsp oregano, chopped finely
- 1 cup green beans or peas
- 1 tsp sage, chopped finely
- Salt and pepper to taste
- 1 tsp paprika
- Fresh parsley, chopped
Heat oil in pan over medium heat. Add onion, carrot, celery and chilli flakes along with a little salt and pepper. Cook until vegetables start to soften. Add mushroom, garlic, thyme, oregano, sage, paprika and cook for 3 to 4 mins, stirring occasionally. Stir in Balsamic vinegar and soy sauce to deglaze pan. Add wine and allow to simmer. Add potatoes, lentils (and/or or chickpeas), tomato, stock and bay leaves and stir. Bring to a simmer over medium-high heat and stir. Reduce heat and allow to simmer gently for 10 to 15 minutes or until potatoes are tender. Add beans/peas for the last few minutes of cooking. Season with salt and pepper to taste. Garnish with fresh parsley and serve with steamed rice or mashed potatoes
