Back to basics with a converted traditional recipe that's delicious, healthy &sustainable. Inspired by the culinary magic of Yotam Ottolenghi & Ixta Belfrage's "Flavour" cookbook. This recipe is not only incredibly easy, but also versatile! You can use it as a vegan base for pasta dishes, cottage pies, lasagna, or even get creative and invent your own delicious uses!
Recipe & video here…
INGREDIENTS.
250g portabellini mushrooms.
250g oyster mushrooms.
60g dried wild mushrooms (porcini or shiitake).
200g green lentils.
125g pearl barley.
2 onion (chopped).
5-6 garlic cloves (chopped).
3x carrots (chopped).
1 tin plum tomatoes.
200ml soy sauce – Kikkoman low salt.
75g tomato paste.
1 tbsp harissa paste.
(Alternatively use chilli paste).
1 tsp miso paste (preferably dark).
1 tsp ground cumin or seeds.
500ml vegetable stock.
1 sheet kombu seaweed (optional).
200ml coconut milk.
METHOD/ STEPS
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Preheat the oven to 180°C fan.
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Roughly chop up your mushrooms (dried & fresh) and vegetables (onions, carrots & garlic) then place into side bowls.
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Alternatively, place in a food processor in batches & pulse each batch until roughly chopped.
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Place your chopped fresh mushrooms & veg into your blender, if you haven’t already done so.
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Add your tin of tomatoes to add liquid and then blend to a course mixture.
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Remove lid of the blender and add the miso paste, tomato concentrate, cumin & harissa, then give a quick blitz.
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Take a baking tray and spread the mixture out into the tray, then place in the oven & bake for 30 mins, stirring several times throughout, until golden-brown (this will reduce).
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Now prepare your stock by pouring your stock into a pan & add your kobu seaweed (optional). Allow to gently simmer.
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Meanwhile, weigh out your lentils & pearl barley, then add warm water to rinse (please note: you want this to absorb the sauce for maximum flavour, so don’t cook at this stage).
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Remove traybake from the oven and allow to slightly cool.
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Please note: use a 2nd baking tray, if not big enough to prepare to bulk out to twice the volume.
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Remove seaweed, then add coconut milk to stock.
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Add your lentils & pearl barley, then stir through. Follow up by gradually adding the stock, as demonstrated in my video guide.
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Cover with foil and place in the oven for a further 40mins @ 180°C.
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15mins prior to removing from oven, prepare your pasta for a quick recipe. We absolutely love pappardelle due to the wide strips combining well with the sauce.
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Remove your traybake/s from the oven and allow to cool.
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Add 25% of the mix to your pasta for fresh meal for 4-5 people.
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Please note: this Raghu is really versatile and can be used in a vegan Lasagne, shepherds pie, polenta or your own innovative choice of dish.
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Alternatively, place into batch portions and refrigerate or freeze until required.
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Serve and enjoy!
by HibbertUK