Breakfast MuckMuffin from Vegan(ish) by Jack Monroe

Ingredients

• 75 g dried brown lentils
• Tomato ketchup
• 10 meaty mushrooms – chestnuts, shiitakes or baby portobellos
• 220 ml chicken-style or vegetable stock
• ½ tsp ground allspice
• 75 g dried red lentils
• 1 tbsp nutritional yeast (optional)
• 1 tbsp chopped sage leaves
• 75 g porridge oats
• 2–4 tbsp stuffing mix
• plain flour, for dusting
• 1 tbsp light cooking oil, plus extra for frying and greasing
• A few pinches of salt and a generous grind of black pepper
• 2 large carrots
• 2 large onions
• 4 white muffins, sliced in half
• ½ tsp grated nutmeg
• 4 fat cloves of garlic
• 8 slices of vegan ‘cheese’