November 18, 2016
1Spray a fry pan with avocado or olive oil or use stock for oil free sauté
2Saute onions and garlic until golden and glassy. Add splashes of water to prevent burning
3Add paprika powder and stir for 2 minutes. Paprika burns quickly, so you need to add water again
4Now add mushrooms, tomato, tomato paste and green bell pepper. Stir
5Add tamari, water and stock powder, bring to boil and then turn down to simmer for 10 minutes
6Now tip in 200g cooked drained lentils (I use canned). Stir.
7Add cashew cream and adjust seasoning
8Serve with brown rice or pasta
9Always serve your meals with side vegetables and salads 🙂
1 large diced onion
2 cups finely sliced open mushrooms
200g cooked lentils
2 cloves garlic, minced
1 TBS tomato paste
2 TBS sweet Hungarian paprika
1 tsp vegan vegetable stock powder
1 cup water
1 dash tamari for savoury flavour
1/2 cup cashew cream
1 ripe tomato, cut into quarters
1 green bell pepper, thinly sliced
December 19, 2017
I’m glad you liked it 🙂
December 4, 2017
Ive just made this – it’s gorgeous, Nicki! 😊
November 19, 2016
Just tried this for an early supper and it’s delicious! Will definitely eat again. Thanks!
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