VEG OUT

The effervescent Angela Liddon shares her tips on how to pack extra flavour into plant-based meals, and three fall-themed recipes from her new cookbook, Oh She Glows for Dinner.

-  Angela Liddon

PORTOBELLO BOATS WITH ROSEMARY-LENTIL CRUMBLE AND BALSAMIC-APPLE GLAZE

SERVES 6 | TIME 35 MINS

What if I told you that this filling, protein-packed main dish can be ready and on the table in about 30 minutes? Yes, it’s true! Not only is this dish a fast vegan protein option, it’s also bursting with all kinds of crunchy, chewy textures and savory flavors from the rosemary, parsley, and garlic. Don’t forget the Balsamic-Apple Glaze, which takes just a couple of minutes to stir together; its tangy sweetness makes everything pop.

INGREDIENTS

2 tablespoons extra-virgin olive oil

6 large or 8 medium portobello mushrooms (650 g), stemmed and cleaned *

Fine sea salt

1 cup (70 g) finely chopped onion (1 medium)

3 large garlic cloves (18 g), minced (1½ tablespoons)

1 cup (100 g) walnuts

1 to 4 teaspoons minced fresh rosemary, to taste **

½ cup (10 g) fresh parsley leaves, finely chopped

1 (14-ounce/398 mL) can lentils, drained and rinsed ***

2 teaspoons sherry vinegar, or to taste Freshly ground black pepper

FOR THE BALSAMIC-APPLE GLAZE

½ cup ketchup

¼ cup balsamic vinegar

¼ cup applesauce or apple butter

2 tablespoons pure maple syrup

METHOD