Shroomami vegan gravy from How to Eat 30 Plants a Week: 100 Recipes to Boost your Health and Energy (page 54) by Hugh Fearnley-Whittingstall

  • celery
  • tinned green lentils
  • Show all ingredients...

  • EYB Comments

    This recipe appears in the book as a variation of "Shroomami stoup." Can substitute portobello, chestnut, shiitake, or oyster mushrooms for open-cap mushrooms; onions for shallots; celeriac for celery; Puy lentils for green lentils; and chicken stock for vegetable stock.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Festive spiced stuffed squash

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the book as a variation of "Shroomami stoup." Can substitute portobello, chestnut, shiitake, or oyster mushrooms for open-cap mushrooms; onions for shallots; celeriac for celery; Puy lentils for green lentils; and chicken stock for vegetable stock.

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