TIME 1 hour
Ingredients20g dried mushrooms
50ml warm vegetable stock
1 onion, roughly chopped
2 celery sticks, roughly chopped
2 carrots, roughly chopped
300g mushrooms, roughly chopped
1 tablespoon olive oil
4 garlic cloves, grated
2 tablespoons thyme, finely chopped
2 tablespoons tomato puree
200g mixed nuts (we used a mixture of pecans, walnuts, and almonds), roughly chopped
2 tablespoons brown miso
3 tablespoons cornflour
400g tin cooked green lentils
Heat the oven to 200C / 180C fan / gas 6 and line a 900g loaf tin with parchment paper. Put the dried mushrooms into the vegetable stock, cover and allow to soak until needed.
Add the onion, celery, carrots and mushrooms into a food processor and blitz until finely chopped but still chunky. Pour the oil into a large frying pan over a medium heat add the onions, celery, carrots and mushrooms and fry for 10 minutes until all the water released from the mushrooms has evaporated and the vegetables are soft.
Tip in the garlic, thyme and tomato puree and fry for 30 seconds until fragrant.
Tip into a bowl with the nuts, miso, cornflour and lentils, stir and check the seasoning. Roughly chop the soaked mushrooms and add them along with the water.
Pour the mixture into the prepared tin, level and bake for 40 minutes until a skewer inserted comes out clean. Allow to cool for 15 minutes and then tip out of the tin, slice to serve.