Christina Soteriou's Mushroom and Root Veg Centrepiece Recipe | Christmas

Name: Christina Soteriou's Mushroom and Root Veg Centrepiece Recipe | Christmas
Ingredients: 250g Cooked lentils or 125g uncooked (ideally a small variety such as puy, beluga or small green or brown lentils); 2 tbsp Vegan butter, plus extra for greasing; 1 Heaped tbsp ground flaxseed; 1kg Chestnut or button mushrooms; 3-4 Thyme sprigs; 115g Walnuts; 6 Garlic cloves; 4 Shallots; 2 tbsp Balsamic vinegar; 1 tbsp Light soy sauce (or tamari if gluten-free); 200g Vegan cream cheese (gluten-free if needed); 1 Small celeriac; 1 large beetroot; 1 tsp Miso paste; 2 tbsp Vegan mayonnaise; 1 tsp Wholegrain mustard; Juice of 1 lemon; Pomegranate (optional, for garnish); Handful of parsley or dill; Salt, freshly ground black pepper and olive oil

thehappyfoodie.co.uk

This gorgeous recipe for mushroom and lentil bake with a root veg topping by Christina Soteriou makes an excellent vegan main for Christmas.

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Ingredients

250g Cooked lentils or 125g uncooked (ideally a small variety such as puy, beluga or small green or brown lentils)
2 tbsp Vegan butter, plus extra for greasing
1 Heaped tbsp ground flaxseed
1kg Chestnut or button mushrooms
3-4 Thyme sprigs
115g Walnuts
6 Garlic cloves
4 Shallots
2 tbsp Balsamic vinegar
1 tbsp Light soy sauce (or tamari if gluten-free)
200g Vegan cream cheese (gluten-free if needed)
1 Small celeriac
1 large beetroot
1 tsp Miso paste
2 tbsp Vegan mayonnaise
1 tsp Wholegrain mustard
Juice of 1 lemon
Pomegranate (optional, for garnish)
Handful of parsley or dill
Salt, freshly ground black pepper and olive oil