INGREDIENTS
1
bag Cranberries, fresh or frozen
1
Garlic clove
3 cups
Lentils, cooked
1 1/4 cups
Mushroom
7/16 cup
Onion
1/4 cup
Parsley, fresh
1 tsp
Sage, fresh
2 tsp
Thyme, fresh
1 tsp
Thyme and/or fresh sage, fresh
4
Yukon gold potatoes, large
2
Eggs, large
1/3 cup
Vegetable broth
3 1/2 cups
Vegetable stock
1 tsp
Dijon mustard
3 tbsp
Soy sauce
1 tbsp
Vegetarian worcestershire sauce
1/4 cup
All-purpose flour
1/2 tsp
Fennel seeds, whole
1 cup
Granulated sugar
1/2 tsp
Red pepper flakes
1/2 tsp
Salt
2
Salt and fresh cracked black pepper
1
Olive oil
1 cup
Panko breadcrumbs
7 tbsp
Butter, unsalted
1/2 cup
Heavy cream
1 cup
Ricotta, part-skim
1 cup
Water