Recipes • NZ Vegetarian Society

Ingredients

• 1/2 onion, finely diced
• 1 small apple, finely diced
• 80g melted margarine
• 3 Tbs chopped fresh sage leaves
• 1/3 cup cranberry sauce
• 110g (about 1 ¾ cups) panko breadcrumbs (use gluten-free breadcrumbs if you like)
• 1/4 cup unsweetened soy or almond milk
• 1/3 cup finely chopped roasted cashew nuts
• 1 flax egg* or egg substitute
• 1 tsp wholegrain mustard
• 1/4 tsp salt
• 1/2 tsp finely ground black pepper
• 2 Tbs balsamic vinegar
• 2 tsp maple syrup or agave
• 2 cloves garlic, minced
• 1 1/2 Tbs olive oil
• 1-2 Tbs chopped thyme leaves
• 8-12 large Portobello mushrooms, stems removed
• 3 Tbs finely chopped dried cranberries
• 3 Tbs finely chopped pistachio nuts
• 3 Tbs chopped flat-leaf parsley
• 1/2 onion finely diced
• 2 cups vegetable stock
• 1 Tbs tomato paste
• 1 1/2 tsp corn flour mixed with 2 Tbs water
• Salt and pepper to taste