SHIITAKE BACON

SERVES 4 TO 6 PORTIONS

454g (16oz) shiitake mushrooms, stems removed and thinly sliced (about 1/4 inch thick)

1/4 cup olive oil

1 1/4 tsp. sea salt

1/2 tsp. freshly ground black pepper

NUTRITIONAL VALUES

Calories: 136kcal
Fat: 10.3g (1.5g S.Fat)
Carbs: 12.7g
Protein: 1.4g
Sugar: 3.3g
Sodium: 686mg

METHOD

Preheat the oven to 190°C/375°F.

Toss mushrooms with oil, salt, and pepper on a large, rimmed baking sheet. Bake for about 30 minutes, or until lightly browned and crisp, turning frequently with a spatula.

RECIPE NOTES

I used King Oyster mushrooms as they have a meatier texture, but you can use any mushrooms you like or available in your area.

HERBED GARLIC TOAST

SERVES 4 TO 6 PORTIONS

1/4 cup olive oil

1 tbsp. nutritional yeast flakes

3 garlic cloves, crushed

1/2 thin baguette, cut into

1/4-inch slices on the diagonal

Sea salt

Italian seasoning for sprinkling

NUTRITIONAL VALUES

Calories: 131kcal
Fat: 11g (1.6g S.Fat)
Carbs: 7.6g
Protein: 1.9g
Sugar: 0.4g
Sodium: 163mg

METHOD

In a small bowl, combine the oil, nutritional yeast, and garlic. Stir everything together until it's smooth.

Distribute the garlic mixture evenly over each piece of bread. Season each half with salt and Italian seasoning and broil for 1 to 2 minutes, checking frequently, until desired crispness is achieved.

Keep an eye on the toast because it can burn quickly!

HOMEMADE PASTA DOUGH

SERVES 4 TO 6 PORTIONS

1/2 cup silken tofu

2 tbsp. olive oil

2 tbsp. water

1 tsp. sea salt

1 cup semolina flour

1 cup all-purpose flour, plus extra for dusting

NUTRITIONAL VALUES

Calories: 270kcal
Fat: 6.7g (1g S.Fat)
Carbs: 43.8g
Protein: 8g
Sugar: 0.3g
Sodium: 381mg

METHOD

Combine all ingredients in a food processor and process until a ball of dough forms. Knead for a few minutes on a lightly floured work surface. Refrigerate for at least 30 minutes, wrapped tightly in plastic wrap.

Divide the dough into four equal parts and work with one at a time. Roll out the pasta dough with a pasta machine, dusting it with flour frequently to keep it from sticking. Continue rolling it until it is very thin, or until it reaches the number 5 pasta setting.

Using a sharp knife, pizza cutter, or pasta machine cutter, cut the dough into the desired shape. Cut the pasta dough into 3/4-inch wide strips for pappardelle.

SPICY CHORIZO

SERVES 8 SAUSAGES

2 1/2 cups (300g) vital wheat gluten

2 tbsp. nutritional yeast

1 tbsp. corn starch

1 tbsp. hot smoked paprika

2 1/2 tsp. fennel seeds

2 tsp. garlic powder

3 tbsp. cooked basmati rice

3 tbsp. soy sauce

2 tbsp. olive oil, plus 2 tbsp. for grilling

1 tbsp. tomato paste

2 cups (500ml) water

NUTRITIONAL VALUES

Calories: 201kcal
Fat: 7.8g (1g S.Fat)
Carbs: 12.9g
Protein: 21.5g
Sugar: 0.5g
Sodium: 350mg

METHOD

Mix the dry ingredients first, then the wet ingredients with 2 cups (500 ml) water separately. Next, combine them by stirring with a wooden spoon and then kneading thoroughly by hand.

Divide the dough into eight equal parts. Form each piece into a sausage by hand and wrap tightly in an 8 x 8-inch (20 x 20-cm) sheet of plastic wrap. Tie the ends together.

Steam the sausages for 30 minutes in a steamer. Allow to cool completely. Take off the plastic wrap.

Brush the sausages with olive oil and grill them for 4 to 5 minutes on each side over direct heat.

RECIPE NOTES

Padrón peppers from Spain are a tasty accompaniment to our chorizo. Brush the peppers with olive oil and roast in a cast-iron skillet or on a griddle. Garnish with coarse sea salt.

BRUSSELS SPROUT SKEWERS

SERVES 4 SKEWERS

FOR THE SKEWERS

150g (4oz) brussels sprouts

1 lemon

8 garlic cloves (unpeeled)

12 pitted dates

FOR THE MARINADE

2 tbsp. olive oil

1/2 tsp. toasted sesame oil

1/2 tsp. coarse sea salt

EXTRAS

4 handfuls salad greens

4 tbsp. tahini and yogurt sauce

2 tbsp. sesame seeds

NUTRITIONAL VALUES

Calories: 220kcal
Fat: 11.5g (1.6g S.Fat)
Carbs: 30.1g
Protein: 4.8g
Sugar: 17g
Sodium: 339mg

METHOD

Blanch the Brussels sprouts for 5 minutes in salted water. Then rinse with cold water.

Lemon, thinly sliced Thread the brussels sprouts, unpeeled garlic cloves, dates, and lemon slices onto soaked bamboo skewers.

To make the marinade, combine all of the ingredients in a mixing bowl and whisk until smooth.

Place the skewers in the marinade and refrigerate for at least 30 minutes.

Sear the skewers for 3 to 4 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 10 minutes. Brush the skewers with the remaining marinade on a regular basis.

RECIPE NOTES

Try our brussels sprout skewers with dried apricots or fresh pineapple chunks as well.

CELERIAC STEAKS WITH FENNEL BBQ RUB

SERVES 4 STEAKS

FOR THE STEAKS

1 celeriac, peeled and trimmed

1/4 cup (60ml) olive oil

1/4 cup (60ml) apple cider vinegar

3 tbsp. soy sauce

2 tbsp. maple syrup

FOR THE RUB

1 tbsp. plus 1/2 tsp. fennel seeds

1 1/2 tsp. coriander seeds

1 tsp. coarse sea salt

1 tsp. black pepper

1/2 tsp. fresh rosemary

NUTRITIONAL VALUES

Calories: 182kcal
Fat: 14.7g (2.1g S.Fat)
Carbs: 12.7g
Protein: 1.7g
Sugar: 6.8g
Sodium: 1199mg

METHOD

Cut the celeriac into 1 inch (2.5 cm) thick slices. Bring the slices to a boil in a saucepan with plenty of water. Cook for 15 minutes on medium heat.

Blend together the oil, vinegar, soy sauce, and maple syrup until smooth. Marinate the celeriac slices in the refrigerator for at least an hour.

Crush all the ingredients for the rub in a mortar.

Remove the celeriac from the marinade and dredge it in the rub, turning it over and pressing it well.

Grill the steaks for 4 to 5 minutes per side over direct heat.

EGGPLANT HOT DOGS WITH BREAD & BUTTER PICKLES

SERVES 4 HOT DOGS

FOR THE EGGPLANT HOT DOGS

4 slender Japanese eggplants

1/4 cup plus 2 tbsp. (90ml) olive oil

1 1/2 tsp. salt

1 tsp. ground fennel seed

1/2 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. paprika

1/4 tsp. dried marjoram

EXTRAS

2 tomatoes

2 shallots

4 hot dog buns

4 tbsp. bread and butter pickles

4 tsp. prepared mustard

NUTRITIONAL VALUES

Calories: 384kcal
Fat: 24.6g (3.2g S.Fat)
Carbs: 36.6g
Protein: 5.9g
Sugar: 9.7g
Sodium: 1892mg

METHOD

Peel the eggplants and place them in a food-storage bag with the other ingredients. Refrigerate the eggplants overnight after sealing the bag.

Sear the eggplants for 4 to 5 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 10 minutes.

Cut the tomatoes into dice and the shallots into thin rings.

Cut the buns open and warm them in an indirect oven for 2 minutes.

Top each bun with one eggplant, tomato, shallot, and pickle, followed by mustard.

RECIPE NOTES

Instead of the slender Japanese eggplants, a large eggplant, quartered lengthwise, can be used.

BBQ ONION SKEWERS WITH POMEGRANATE GLAZE

SERVES

FOR THE MARINADE

Juice of 2 oranges

1/4 cup plus 2 tbsp. (110g) pomegranate molasses

1/4 cup plus 2 tbsp. (90ml) olive oil

2 tsp. pink peppercorns

1/2 tsp. salt

FOR THE SKEWERS

4 large onions

EXTRAS

Pomegranate tabbouleh

White bean hummus

NUTRITIONAL VALUES

Calories: 496kcal
Fat: 27.7g (3.8g S.Fat)
Carbs: 70.5g
Protein: 5.4g
Sugar: 33.7g
Sodium: 650mg

METHOD

In a saucepan, combine all of the marinade ingredients and bring to a boil. Cook for 5 minutes on low heat.

Thread the onions onto metal skewers after cutting them into 1 cm thick slices.

Pour the boiling marinade over the skewers and refrigerate for at least 4 hours.

Sear the onion skewers for 4 to 5 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 8 to 10 minutes. Baste frequently with the remaining marinade.

Serve alongside the pomegranate tabbouleh and hummus.

RECIPE NOTES

Spanish onions with a mild flavour are ideal for our BBQ onion skewers. Grilled red onions are also delicious.

SEITAN STEAKS WITH LEMON & MAPLE SYRUP GLAZE

SERVES 4 STEAKS

FOR THE STEAKS

1 1/4 cups (150g) vital wheat gluten

2 tbsp. nutritional yeast

1 tbsp. cornstarch

1 1/2 tsp. salt

1 tsp. black pepper

1 tsp. paprika

1/4 beet, roughly chopped

2 tbsp. white vinegar

1 tbsp. prepared mustard

1 tbsp. neutral vegetable oil

FOR THE MARINADE

1/4 cup (60ml) olive oil

2 tbsp. maple syrup

2 tsp. grated lemon zest

EXTRAS

4 tbsp. flavoured butter

NUTRITIONAL VALUES

Calories: 466kcal
Fat: 30.4g (9.7g S.Fat)
Carbs: 20.1g
Protein: 31.6g
Sugar: 6.6g
Sodium: 1019mg

METHOD

Combine the vital wheat gluten, nutritional yeast, cornstarch, salt, pepper, and paprika for the steaks. Combine the beet, 23 cup (160 ml) water, vinegar, mustard, and oil in a mixing bowl. Combine the two mixtures and knead into a smooth dough by hand.

Roll the dough out thinly and fold it over several times. Repeat the procedure 2 or 3 times more, pressing down firmly with the back of your hand each time. The more you press, the more consistent the results.

Make a large loaf of dough and cut it into four steaks. Steam the steaks for 45 minutes in a steamer.

To make the marinade, combine all the ingredients in a mixing bowl and whisk until smooth.

Marinate the hot steaks in the marinade for at least 4 hours, preferably overnight.

Grill the steaks for 5 to 7 minutes per side over direct heat, brushing occasionally with the leftover marinade. With the butter, serve.

RECIPE NOTES

If you sear the steaks on a cast-iron grill, you can get nice char marks. Cooking time is reduced to 4 to 6 minutes per side in this case.

EGGPLANT STEAKS WITH MISO GLAZE

SERVES 4 STEAKS

FOR THE STEAKS

2 eggplants

8 tbsp. peanut oil

FOR THE MISO GLAZE

1/4 cup plus

2 tbsp. (90ml) rice wine

2 tbsp. miso paste

2 tbsp. maple syrup

EXTRAS

2 spring onions

2 tsp. red pepper flakes

NUTRITIONAL VALUES

Calories: 394kcal
Fat: 28.2g (4.7g S.Fat)
Carbs: 36.8g
Protein: 3.9g
Sugar: 21.1g
Sodium: 526mg

METHOD

Cut the eggplants in half and brush each cut side with 1 tablespoon of the oil. Allow to sit for 30 minutes.

Grill the eggplants for 5 minutes on their cut sides over direct heat. Then flip them over, brush with the remaining 4 tablespoons of oil, and cook for 10 minutes over indirect heat with the lid closed.

Combine all of the glaze ingredients in a mixing bowl.

Brush the glaze over the eggplants and cook for 10 to 15 minutes more over indirect heat with the lid closed.

Finely chop the spring onions and sprinkle them with the red pepper flakes over the eggplants.

RECIPE NOTES

You can steam the eggplants while adding water to the container on the charcoal grate. Cooking time will be reduced by 4 to 5 minutes as a result.

SPANISH-STYLE TAPAS SKEWERS

SERVES 4 SKEWERS

8 medium potatoes

Coarse sea salt

12 Padrón or shishito peppers

1/4 cup (60ml) olive oil

1 lemon

1/2 cup (120ml) gazpacho-mojo

NUTRITIONAL VALUES

Calories: 510kcal
Fat: 16.7g (2.5g S.Fat)
Carbs: 82.5g
Protein: 12.6g
Sugar: 14.3g
Sodium: 201mg

METHOD

Bring the potatoes to a boil in a pot with plenty of water and salt. Boil for 15 minutes on medium heat, then remove from the heat and drain the water. Return the pot to the still-hot burner, cover with a lid, and steam for 5 minutes, shaking the pot frequently.

Cut the potatoes in half and thread them onto soaked bamboo skewers, alternating each potato half with a pepper. Brush the skewers with oil and sear them for 2 to 3 minutes on each side over direct heat, then finish cooking them for another 7 minutes on each side over indirect heat.

Cut the lemon into wedges and caramelize them for 3 to 4 minutes on each side over direct heat.

With the gazpacho-mojo and lemon wedges, serve the skewers.

RECIPE NOTES

To make Spanish-style “wrinkled potatoes,” add enough salt to the water so that a single potato does not sink to the bottom of the pot (about 14 cup/75 g per quart/litre).

VEGAN SPARERIBS

SERVES 14 RIBS

1 2/3 cups (200g) vital wheat gluten

2 tbsp. nutritional yeast

1 tbsp. corn starch

2 tsp. garlic powder

1 tsp. paprika

1 tsp. ground fennel seed

3/4 cup (175ml) pineapple juice

1/2 apple, grated

1/2 red onion, grated

2 tbsp. soy sauce

3 tbsp. olive oil

1 tsp. prepared mustard

EXTRAS

3/4 cup (180ml) basic barbecue sauce

2 tbsp. olive oil

NUTRITIONAL VALUES

Calories: 144kcal
Fat: 5.4g (0.7g S.Fat)
Carbs: 12.8g
Protein: 12g
Sugar: 6g
Sodium: 289mg

METHOD

Preheat the oven to 180°C/350°F

In a mixing bowl, combine the vital wheat gluten, nutritional yeast, cornstarch, garlic powder, paprika, fennel seed, pineapple juice, apple, onion, soy sauce, and 2 tablespoons olive oil. Stir with a wooden spoon first, then knead thoroughly by hand.

Spread the dough on a 9 x 13-inch (23 x 33-cm) baking sheet lined with parchment paper and press firmly with the back of a spoon. Make six cuts across the dough after cutting vertically down the middle.

Combine the remaining 1 tablespoon olive oil and mustard in a mixing bowl until smooth. Bake for 35 minutes, brushing the seitan evenly. Then set aside to cool.

Brush the spareribs evenly with the barbecue sauce and oil mixture.

Sear the brushed side for 4 minutes over direct heat, then flip the ribs and finish cooking for 10 minutes over indirect heat with the lid closed.

RECIPE NOTES

Our vegan spareribs can be kept warm for a while over low heat. Don't they serve good-sized portions?

TANDOORI TOFU SKEWERS

SERVES 4 SKEWERS

FOR THE SKEWERS

1/4 cup (55g) vegan yogurt

1 large red chile pepper, stemmed (seeded for less heat)

1 garlic clove

1 tsp. ground coriander

1 tsp. ground turmeric

1 tsp. ground cinnamon

1 tsp. salt

1 star anise

1 1/2 tbsp. tomato paste

1 tbsp. peanut oil

400g (14oz) tofu

EXTRAS

4 grilled flatbreads

8 tbsp. mint, cucumber, and yogurt sauce

1 lemon, cut into wedges

NUTRITIONAL VALUES

Calories: 789kcal
Fat: 17.8g (2.1g S.Fat)
Carbs: 147.6g
Protein: 39.1g
Sugar: 77.8g
Sodium: 942mg

METHOD

In a food processor or blender, combine the yogurt and the remaining ingredients, except the tofu, to make the skewers.

Add the tofu to the marinade, cut into 112-inch (4-cm) cubes. Marinate in the refrigerator for at least 4 hours.

Thread the cubes onto metal skewers and cook for 10 minutes over indirect heat with the lid closed. Cook for another 8 minutes after flipping the skewers. Baste with the remaining marinade.

Serve the skewers alongside flatbreads, mint, cucumber, and yogurt sauce, and lemon wedges.

RECIPE NOTES

If you use a skewer rack, these skewers will cook faster. This prevents the tofu from coming into contact with the grill and becoming stuck.

CAULIFLOWER CUTLETS

SERVES 4 CUTLETS

1/2 cup (20g) dried porcini mushrooms

2 tsp. black pepper

1 tsp. salt

2 garlic cloves

1/4 cup (60 ml) plus 2 tbsp. olive oil

3/4 tsp. grated lemon zest

1 large head cauliflower

NUTRITIONAL VALUES

Calories: 208kcal
Fat: 15.6g (2.2g S.Fat)
Carbs: 14.9g
Protein: 5.6g
Sugar: 5.1g
Sodium:645 mg

METHOD

To make the rub, finely grind the mushrooms, pepper, and salt, mince the garlic, and combine with 14 cup (60 mL) plus 1 tablespoon oil and the lemon zest until smooth. Allow yourself 15 minutes of rest.

Cut four 14-inch (3-cm) thick slices of cauliflower and coat them all completely with the rub.

Brush the cutlets with the remaining 1 tablespoon oil and cook for 5 minutes on each side over direct heat. Then place them over indirect heat, cover, and cook for 15 to 20 minutes.

RECIPE NOTES

The leftover cauliflower can be used to make fried "rice" or as the filling for our portobello mushrooms with a creamy spinach Alfredo sauce.

GRILLED KING OYSTER MUSHROOMS

SERVES 4 SKEWERS

250g (9oz) king oyster mushrooms

3 garlic cloves

1/4 cup (60 ml) balsamic vinegar

1/4 cup (60 ml) olive oil

1 tbsp. fresh thyme

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 134kcal
Fat: 12.9g (1.8g S.Fat)
Carbs: 3.8g
Protein: 0.2g
Sugar: 0.6g
Sodium: 300mg

METHOD

Clean the mushrooms and cut them in half lengthwise.

To make the marinade, mince the garlic and combine it with the remaining ingredients.

Add the mushrooms to the marinade, stir well, and refrigerate for at least 30 minutes.

Soak bamboo skewers in water before threading the mushrooms on them. Cook for 8 minutes on each side over indirect heat.

GRILLED BRATWURST

SERVES 8 SAUSAGES

1 1/4 cups (140 g) vital wheat gluten

1 tbsp. cornstarch

1 tbsp. nutritional yeast

2 tsp. salt

1 1/2 tsp. onion powder

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. black pepper

1 pinch ground allspice

1 garlic clove, minced

1 tbsp. vegetable oil

1 tbsp. agave nectar

1 1/4 cups (300 ml) lukewarm water

EXTRAS

1/4 cup (60 ml) canola oil

4 white hot dog buns

8 tsp. prepared mustard

NUTRITIONAL VALUES

Calories: 270kcal
Fat: 12.7g (1.7g S.Fat)
Carbs: 22g
Protein: 16.6g
Sugar: 4.5g
Sodium: 763mg

METHOD

Mix the dry ingredients first, then add the wet ingredients and 1 1/4 cup (300 ml) lukewarm water, stirring first with a wooden spoon and then kneading well by hand.

Divide the dough into eight equal parts. Form each piece into a sausage by hand and wrap tightly in an 8 x 8-inch (20 x 20- cm) sheet of plastic wrap. Tie the ends together.

Place the sausages in a steamer and cook for 30 minutes. Allow to cool completely. Take off the plastic wrap.

Brush the sausages with canola oil and grill them for 3 to 4 minutes on each side over direct heat.

Warm the buns for 2 minutes on the grill before cutting them open and stuffing them with two sausages and topping with mustard.

RECIPE NOTES

Our bratwurst can be prepared ahead of time and even frozen, ensuring that you always have enough for your next barbecue.

PEPPERED TOFU STEAKS

SERVES 4 STEAKS

2 garlic cloves

1/4 cup (60 ml) olive oil

2 tbsp. soy sauce

2 tbsp. vegan Worcestershire sauce

2 tbsp. balsamic vinegar

1 tbsp. agave nectar

2 tsp. freshly ground black pepper

1 tsp. freshly ground pink pepper

1 tsp. fresh rosemary

400g (14oz) frozen and thawed tofu

NUTRITIONAL VALUES

Calories: 282kcal
Fat: 22.5g (3.7g S.Fat)
Carbs: 12.5g
Protein: 10.7g
Sugar: 7.1g
Sodium: 547mg

METHOD

To make the marinade, mince the garlic and combine it with the remaining ingredients (except the tofu) in a blender until smooth.

Cut the tofu into 2 cm thick slices, add to the marinade, and refrigerate for 4 hours.

Oil the grill and sear the tofu steaks for 3 to 4 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 3 minutes on each side. Baste frequently with the remaining marinade.

RECIPE NOTES

If you sear the steaks on a cast-iron grill, you can get nice char marks. To turn them over, use a thin stainless- steel spatula.

WILD MUSHROOM FARRO WITH LEMON, MINT, & ARTICHOKES

SERVES 4 TO 6 PORTIONS

3 tbsp. olive oil

340g to 454g (12 to 16oz) mixed mushrooms (shiitake, cremini, oyster, etc.), sliced

Sea salt

Freshly ground black pepper

1 (14oz) can artichoke hearts, drained and roughly chopped

1 garlic clove, minced

1/4 cup white wine

1/4 cup vegetable broth

2 cups cooked farro

2 tbsp. finely chopped fresh mint

Zest of 1 lemon

NUTRITIONAL VALUES

Calories: 298kcal
Fat: 19.4g (4g S.Fat)
Carbs: 27.6g
Protein: 9.7g
Sugar: 2.8g
Sodium: 818mg

METHOD

Sauté mushrooms in 2 tablespoons oil in a large skillet over medium-high heat. Cook until soft and lightly browned, seasoning with salt and pepper. Cook for a few minutes more after adding the artichoke hearts. Cook for 1 minute, or until the garlic is fragrant.

Allow the wine to reduce until almost all the liquid has evaporated. Season with salt and pepper again after adding the broth and farro. Cook until heated through and most of the liquid has been absorbed in the pan.

Take the pan off the heat and stir in the mint and lemon zest. Serve with the remaining 1 tablespoon oil drizzled on top.

STUFFED PORTOBELLOS WITH ROSEMARY GRAVY

SERVES 4 TO 6 PORTIONS

2 tbsp. olive oil

1 onion, finely chopped

1 cup cashews

4 garlic cloves, minced

1 cup cooked brown rice

1 (15oz) can lentils, rinsed and drained (or 2 cups cooked)

1/4 cup breadcrumbs

1/2 cup vegetable broth

1 tsp. dried basil

1 tbsp. fresh thyme leaves, plus extra for garnish

1 tsp. sea salt

1 tsp. freshly ground black pepper

6 portobello mushrooms, stems and gills removed

1 tomato, sliced thinly

FOR THE ROSEMARY GRAVY

2 tbsp. canola oil

1 large onion, roughly chopped

1/4 cup nutritional yeast flakes

1/2 cup all-purpose flour

2 cups water

3 tbsp. soy sauce

1 garlic clove, minced

1 tbsp. chopped fresh rosemary

Sea salt and freshly ground black pepper

NUTRITIONAL VALUES

Calories: 831kcal
Fat: 27.1g (4.3g S.Fat)
Carbs: 114.4g
Protein: 37.4g
Sugar: 6.3g
Sodium: 1243mg

METHOD

Preheat the oven to 180°C/350°F. Lightly grease a medium baking sheet.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat, then add the onion and cashews. Sauté the onion until it is soft and lightly browned. Cook for a few minutes more, until the garlic is fragrant.

Combine the onion mixture, brown rice, lentils, breadcrumbs, broth, basil, thyme, salt, and pepper in a large mixing bowl.

Brush the mushroom caps with oil and season with salt and pepper on both sides. Place them on a baking sheet, top side up. Stuff mushrooms with about 1/2 cup of the lentil stuffing and top with 1 tomato slice.

Bake for 30 minutes, or until the stuffing is browned and the mushrooms are tender. Serve with gravy and garnished with extra thyme.

To make the rosemary gravy, heat the oil in a medium saucepan over medium-high heat and sauté the onion until soft. Whisk in the nutritional yeast and flour for about 2 minutes. The mixture will be completely dry.

Pour in the water, soy sauce, garlic, and rosemary. Cook, whisking constantly, until the mixture is very thick. Puree the gravy in a blender until smooth. Season with salt and pepper to taste.

PUMPKIN RISOTTO

SERVES 4 TO 6 PORTIONS

5 cups vegetable broth

3 tbsp. olive oil

1 onion, finely chopped

1 large garlic clove, minced

1 cup Arborio rice

1 cup canned pumpkin puree

1 tsp. sea salt

1/8 tsp. nutmeg

Freshly ground black pepper

1 tbsp. chopped fresh sage

NUTRITIONAL VALUES

Calories: 277kcal
Fat: 10.2g (1.7g S.Fat)
Carbs: 38g
Protein: 8.3g
Sugar: 3.3g
Sodium: 1144mg

METHOD

In a medium saucepan, bring the broth to a simmer and keep it there while you prepare the recipe.

Heat the oil in a large non-stick skillet over medium- high heat. Reduce the heat to low and sauté the onion until soft. Cook for 1 minute, or until the garlic is fragrant.

Reduce the heat to low and stir in the rice and 1 cup of the broth. Cook, stirring frequently, until the rice has absorbed most of the liquid. Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 20 minutes).

Combine the pumpkin, salt, and nutmeg in a mixing bowl. Season with pepper and continue to stir until the mixture is hot. Mix in the sage.