Cauldron veggie sausages would be good or this
Find out of your guests like Quorn, some people don't or might be allergic.
If so this is lovely;
Lentil Shepherd's Pie
(adapted from Rose Elliott's The Supreme Vegetarian Cookbook)
6oz green or brown lentils
2-3 tsp olive oil
1 large onion, finely chopped
1 carrot, diced
2 Veggie OXO cubes
2-3 garlic cloves, minced
2 teaspoons dried mixed herbs (e.g. sage, oregano, savoury, basil, thyme)
large squirt tomato paste
1 pint vegetable stock or water
English mustard
2-3 tbsp chopped fresh parsley (or 2 tsp dried)
boiling potatoes cooked and mashed
2-3 tsp milk
(Use lots of spuds, it needs to be generous)
Rinse lentils thoroughly,
Put lentils into a saucepan, cover with water and bring to a boil - turn down to medium-low and cook until tender (approx 45 minutes). Add a little more water if necessary, so lentils do not dry out. Drain. Preheat oven to 400 F.
Heat a large saucepan to medium temperature.
Saute onions in olive oil until soft.
Add carrots, par boiled and mushrooms.
Saute until tender (about 2 minutes).
Add herbs, tomato paste, cooked lentils, parsley and the water and OXO cubes.
Add salt and pepper to taste.
Turn heat to low and cover pan for 5 minutes to combine flavours.
Add spoonful of English mustard
Mash spuds and make the classic Shepherdess Pie, dot butter over the top, and a sprinkling of paprika.
Into oven at 180 for 30 mins.
Don't let the lentils boil dry, they absorb water really quickly.
Guess what we'll be having for lunch tomorrow 