Go Back

Mushroom and Lentil Ragout with Mashed Potatoes

Rich in umami flavour, this plant-based ragout is simple to make and uses basic pantry ingredients. It is heart, warming and filling, so perfect for serving on a chilly day! We love to serve it with mashed potato, but jacket potato, pasta, polenta or rice would also be great options!
Hands-on Time 25 mins
Total Time 45 mins
Course Dinner
Cuisine French
Servings 4

Ingredients
  

Mushroom and Lentil Ragout

  • 1 TBSP vegan butter/spread (I used Flora Original)
  • 1 large white onion diced
  • 2 medium carrots halved lengthwise and thinly sliced
  • 2 tsp minced garlic
  • 500 g / 18 oz chestnut (crimini) mushrooms sliced
  • 400 g / 14 oz can lentils rinsed and drained
  • 2 TBSP tomato puree (tomato paste)
  • 3 TBSP reduced salt soy sauce (or tamari for a GF option)
  • 2 tsp dried thyme
  • 420 ml / 1¾ cups water
  • 1 tsp vegetable bouillon powder (or use a crumbled stock cube)
  • 2 tsp cornflour (corn starch)
  • 2 TBSP water

Mashed Potatoes with Cavolo Nero

  • 1.2 kg / 2 lbs 10 oz white potatoes cut into chunks (peeling is optional)
  • 35 g / 1 cup cavolo nero optional
  • 2 TBSP vegan butter/spread
  • 2 TBSP plant milk (I used soya)
  • ½ tsp salt or to taste
  • ¼ tsp freshly ground black pepper

Garnish

  • 2 TBSP chopped fresh parsley

Instructions
 

Mushroom and Lentil Ragout

  • Gently heat the vegan butter or oil in a large pan. Add the onion and cook for a couple of minutes.
  • Meanwhile, prepare the carrots (no need to peel if organic). Slice the carrots lengthwise and thinly slice into half disks (the thinner they are sliced, the quicker they will cook). Add the carrots and garlic to the pan and stir through.
  • Slice the mushrooms and add them to the pan. Cook for 4 minutes or so, until the mushrooms start to brown and release their liquid. Stir now and then.
  • Add the lentils, tomato puree, soy sauce and thyme to the pan and stir through.
  • Add the water and vegetable bouillon powder. Bring to the boil then reduce the heat and simmer, uncovered, for 15 minutes or until the carrot is tender.
  • In a small bowl mix together 2 tsp cornflour and 2 TBSP water. Add it to the pan and bring to the boil for a couple of minutes, stirring now and then until the sauce has thickened slightly. Season with salt and freshly ground black pepper, to taste.

Mashed Potatoes with Cavolo Nero

  • While the ragout is simmering, prepare the potatoes (peeling is optional… I prefer to leave the peel on as I love a bit of texture to my mash, plus there are lots of nutrients in the skin!)
  • Slice the potatoes into chunks and add to a large pan of boiling salted water for 12-15 minutes, until tender.
  • If adding kale, remove the thick stalks and finely chop the leaves. Add it to the potatoes for the final 3 minutes of the cooking time.
  • Drain the potatoes and kale into a colander and give it a shake to remove the water. Return them to the pan. Add the vegan butter, milk, salt and pepper and mash using a potato masher. Taste test, and adjust the seasoning to suit.
  • Arrange the potato in warm bowls and ladle the ragout on top. Add a sprinkling of chopped parsley for garnish, and serve. Any leftovers can be stored in the fridge for up to three days.

Notes

This recipe is lightly adapted from the Lentil & Mushroom Ragout with Mashed Potatoes recipe by Bianca Zapatka that featured in Issue 69 of Vegan Life Magazine.
Using a good quality soy sauce will give the ragout a great flavour. I used Kikkoman Less Salt Soy Sauce
Keyword Budget Vegan Meals, Dairy-Free, Easy Vegan Meals, Gluten-Free, Lentils, Plant-Based, Vegan, Vegan Dinners