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26Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 carrots (peeled and chopped)
- 2 leeks (washed and sliced)
- 1 white onion (peeled and finely chopped)
- 1 red chilli (mild, deseeded and finely chopped)
- 4 cloves garlic (peeled and chopped)
- 400 grams brown lentils (or cooked, tinned green, drained and rinsed)
- 400 grams chopped tomatoes (tinned)
- 100 grams mushrooms (roughly chopped)
- 100 grams spinach (washed)
- 2 Tbsp. gravy granules (vegan)
- 1 tsp. dried mixed herbs
- 2 Tbsp. vegan Worcestershire sauce
- 1 tsp. sugar
- 4 stalks fresh thyme
- 2 Tbsp. olive oil
- sea salt
- black pepper
- 750 grams potatoes (white, peeled and diced)
- 500 grams sweet potatoes (peeled and diced)
- 3 Tbsp. whole grain mustard
- 3 Tbsp. nutritional yeast
- 2 Tbsp. non dairy butter
- 1 Tbsp. non dairy milk
- sea salt
- black pepper
- fresh thyme leaves (to garnish, optional)
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