Stuffed Marrow with Red Wine and Lentil Gravy - Vegetarian Society

Ingredients

• 1 long marrow, about 30cm in length
• 150g Quorn mince
• 100g cooked beetroot, chopped
• 170g cooked Puy lentils
• 50g walnuts, chopped
• 1 tsp garlic granules
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tbsp rapeseed oil
• Salt and pepper, to taste
• 1 small butternut squash
• 1 small Romanesco cauliflower
• 3 rainbow carrots
• 3 tbsp rapeseed oil
• 1 tbsp salt
• 1 tbsp pepper
• 250g banana shallot, finely chopped
• 1 clove garlic, lightly crushed
• 1 sprig rosemary
• 1 bay leaf
• 5 tbsp aged balsamic vinegar
• 400ml vegan red wine
• 400ml vegetable stock
• 100ml beetroot juice
• 50 margarine
• 70 cooked Puy lentils