Step 1

Add 2 tablespoons of dairy free margarine to a large saucepan over medium heat.

Step 2

Add the sliced shallots and cook until translucent. Add the minced garlic and stir.

Step 3

After 2 minutes, add the sliced chestnut mushrooms and thyme and cook for a further 2 minutes or until the mushrooms begin to soften.

Step 4

Pour in 2 Tbsp balsamic vinegar and vegan red wine, then add the dried lentils and barley and stir thoroughly.

Step 5

Crumble in 1 vegetable stock cube and add the water a little at a time. Cover the saucepan with a lid and add a little water & stir every few minutes until the lentils and barley are cooked. (about 20 minutes)

Step 6

Add the tamari soy sauce last, then season to taste with sea salt & black pepper.

Step 7

In the meantime, prepare the vegan potato mash. Add the cooked potatoes to a large bowl with 1 tablespoon of vegan margarine, season with nutmeg and parsley, add the nutritional yeast (optional), then stir in 50-75ml plant milk and stir until soft and fluffy.

Step 8

Serve the stew alongside the potato mash & enjoy!