Name: Lentil, Walnut & Mushroom Rissoles
Prep time: 20 min
Cook time: 40 min
Yield: 4
Ingredients: 20g dried mushrooms; 1 tbsp olive oil, plus extra for cooking; 1 onion, finely chopped; 300g assorted mushrooms, chopped; 2 garlic cloves, finely chopped; 2 tbsp chopped fresh flat-leaf parsley; 2 tsp chopped fresh thyme; 250g cooked green lentils or 1x400g tin, drained and rinsed; 75g grated vegan Parmesan, plus extra to serve; 30g finely chopped walnuts; 1 tsp Dijon mustard; Sea salt and freshly ground black pepper; 3 tbsp plain flour; FOR THE TOMATO SAUCE; 2 tbsp olive oil; 1 garlic clove, thinly sliced; 500ml passata; FOR THE HERB STALK PESTO; 20g fresh herb stalks (basil and/or parsley, though a few bits of rocket work, too); 1 garlic clove (optional); 60ml olive oil; Juice of ½ a lemon (or a little water); 1 tbsp toasted nuts or seeds (pumpkin or sunflower); ½ tsp sea salt; TO SERVE; Fresh basil Warm crusty bread

VMG Recipes