Mushroom and Lentil Ragu with Parsnip Mash

Ingredients

• 450 g chestnut mushrooms
• 2 tbsp olive oil
• 1 large shallot
• 4 garlic cloves
• 1 tbsp chopped fresh rosemary
• 1 tsp dried thyme
• 3 tbsp tomato paste
• 1-2 tsp sambal oelek, optional
• 0,5 cup red wine
• 1,5 cups water
• 1 tbsp vegetable stock powder (or 1 vegetable stock cube)
• 1 tbsp soy sauce (or tamari)
• 1 tbsp white miso paste
• 2 tbsp corn starch
• 1,5 cup cooked beluga lentils (or green or brown)
• Salt and black pepper, to taste
• 600 g parsnips
• 400 g potatoes
• 3 tbsp vegan butter
• 0,5 cup unsweetened soy milk
• Green salad
• Walnut pieces