Aimee Ryan's Beefy Mushroom Stew with Cauliflower Mash | The Vegan Society

Ingredients

• 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)
• 300g/10½oz portobello mushrooms, roughly chopped
• 200g/7oz mixed mushrooms, such as shiitake or chestnut (cremini), sliced
• 2 tbsp plain (all-purpose) flour
• 350ml/12fl oz (1½ cups) vegetable stock
• 1 x 390g/13¾oz can of green lentils, drained and rinsed
• a large handful of baby spinach, washed
• 1 large head cauliflower, broken into florets
• 2 tbsp dairy-free butter
• 2 garlic cloves, finely chopped
• a small pinch of ground turmeric (optional)
• 4 tbsp unsweetened dairy-free milk
• a small handful of chives, chopped
• sea salt
• ground black pepper