BEEFY MUSHROOM STEW WITH CAULIFLOWER MASH

INGREDIENTS: (SERVES 4–6)

2 tbsp vegetable oil; 1 red onion, thinly sliced; 1 carrot, peeled and sliced; 3 garlic cloves, crushed; 1 tbsp balsamic vinegar; 1 tsp yeast extract or miso paste; 1 tbsp tomato purée (paste); 300g portobello mushrooms, roughly chopped; 200g mixed mushrooms, such as shiitake or chestnut (cremini), sliced; 2 tbsp plain flour; 350ml vegetable stock; 1 x 390g can of green lentils, drained and rinsed; a large handful of baby spinach, washed

For the cauliflower mash: 1 large head cauliflower, broken into florets; 2 tbsp dairy-free butter; 2 garlic cloves, finely chopped; a small pinch of ground turmeric (optional); 4 tbsp unsweetened dairy-free milk; a small handful of chives, chopped; sea salt and ground black pepper

METHOD:

1. Add the oil to a large frying pan over a medium heat and sauté the onion, carrot and garlic for five minutes, until softened. Add the vinegar, yeast extract or miso paste, tomato purée and mushrooms and cook for 10 minutes.

2. Stir in the flour until fully incorporated, then pour in the vegetable stock. Bring to the boil, then reduce the heat and simmer for a further 15 minutes, until the stew is rich and thick.

3. Stir in the lentils and spinach, allowing the spinach to wilt for a minute in the pan.

4. For the cauliflower mash: Bring a pan of water to the boil and place a colander on top. Put the cauliflower florets in the colander and put a lid on top. Steam for 10 minutes, or until they are very soft.

5. Drain the pan and add the butter and garlic. Fry over a medium heat for two minutes, then stir in the cauliflower. Season with salt and pepper, add the turmeric, if using, and add half of the milk. Mash well with a potato masher, or use a stick blender for as smoother texture, adding more milk if needed. Stir in the chopped chives.

6. To serve: add a generous dollop of the mash to each plate and pour the mushroom stew on top.