Mushroom stew and cauliflower mash recipe

Ingredients

• 2 tbsp vegetable oil
• 1 red onion, thinly sliced
• 1 carrot, peeled and sliced
• 3 garlic cloves, crushed
• 1 tbsp balsamic vinegar
• 1 tsp yeast extract or miso paste
• 1 tbsp tomato purée (paste)
• 300 g portobello mushrooms, roughly chopped
• 200 g mixed mushrooms, such as shiitake or chestnut (cremini), sliced
• 2 tbsp plain (all-purpose flour)
• 350 ml vegetable stock
• 1 x 390g/13¾oz can of green lentils, drained and rinsed
• 1 handful baby spinach
• 1 large head cauliflower, broken into florets
• 2 tbsp dairy-free butter
• 2 garlic cloves, finely chopped
• 1 pinch ground turmeric (optional)
• 4 tbsp unsweetened dairy-free milk
• 1 handful chives, chopped
• 1 pinch each of sea salt and freshly ground black pepper