INGREDIENTS
1/2 cup
Brown or green lentils
2 tbsp
Flat leaf parsley
2
Garlic cloves
1 1/2 cups
Mushrooms
1
Onion, medium
1 tsp
Thyme, dried
2 1/2
lbs Yukon gold potatoes
3 cups
Mushroom stock
3 tbsp
Vegan butter
3 tbsp
Flour
1
Salt and pepper
3 tbsp
Olive oil, extra virgin
1
bag Mixed vegetables, frozen