Mushroom, Lentil and Courgette Parcel with Cranberry and Onion Chutney
Posted on January 9, 2013 by The Gourmet Vegan - No Comments
Mushroom, Lentil and Courgette Parcel with Cranberry and Onion Chutney
Although this dish takes some time to prepare, the end result is a dish oozing with flavour. This will definitely impress your friends and family. This dish is ideal for a starter with salad, or as a main meal served with a selection of freshly cooked vegetables.
 Read recipe |
 Serves 6 |
 ? kcal per serving |
INGREDIENTS
FOR THE PARCEL
3 large courgettes, very finely sliced lengthways – mandolin recommended
200g of red lentils
450g of mushrooms, roughly chopped
1 tablespoon of olive oil
1 teaspoon of salt
1/2 teaspoon of dried thyme
2 garlic cloves, minced
25 g of walnuts, chopped
1 small green chilli
1 medium onion, finely sliced
1 tablespoon of olive oil
1 teaspoon of black mustard seeds
2 tablespoons of lemon juice
FOR THE CHUTNEY
2 teaspoons of olive oil
1 large onion, finely chopped
1 teaspoon of black onion seeds
1 large tomato, chopped
2 heaped tablespoons of cranberry sauce
2 teaspoons of cider vinegar
2 teaspoons of agave or 1 teaspoon of sugar
1/3 cup of water
METHOD
METHOD FOR PARCEL
Start with the parcel filling
1 Place the lentils in a saucepan and cover with water. Bring to the boil, reduce the heat, cover and simmer for 25 minutes. Remove any scum that forms on the top. When cooked, strain in a sieve to remove any excess water and put to one side.
2 Whilst the lentils are cooking, prepare the rest of the filling by heating 1 tablespoon of olive oil in a pan. Over a medium heat fry the mushrooms, salt, garlic and thyme until most of the liquid released from the mushrooms has evaporated.
3 Once the lentils are cooked and drained, add them to the mushroom mixture along with the chopped walnuts, cook for a further 2-3 minutes until the mix becomes quite dry and then set to one side.
4 Next, add the other tablespoon of oil to a pan, and heat the oil until you can see a shimmer on the oil. Add the mustard seeds and as soon as they pop, add the onions, mix well and fry until golden brown. When cooked, add the to the mushroom mixture, along with the chilli and lemon juice. Season to taste.
Now prepare the parcel
5 Layer the courgette slices in a large frying pan, being sure that the courgettes overlap and that there are no holes. Be sure that the layer comes up the sides of the pan. (See picture below)
6 Gently pour the mixture into the centre of the pan and spread carefully so that the mixture reaches the sides of the pan.
7 Fold over the courgettes from the side of the pan to encase the mixture and use the remaining courgettes to form a top layer of the parcel. Brush the top layer with oil.
8 Over a medium heat, cook the parcel for 1-2 minutes before reducing the heat to its lowest setting and continuing to cook for about 15 minutes. At this point, there should be no excess water remaining in the pan around the sides of the parcel.
9 Remove from the heat and place the pan under a hot grill until the top has turned golden brown.
10 Place a large plate on top of the pan, turn the pan over and release the parcel.
Serve hot or cold with a spoonful of the chutney.
METHOD FOR CHUTNEY
Fry the onion and onion seeds in a pan over a medium heat until the onions are golden. Add all the other ingredients and 1/3 of a cup of water and cook until thick and mushy.
Can be served hot or cold.
RECIPE NOTES
Read through the various stages of the recipe before starting so that you can prepare the various stages in advance.
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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