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Ingredients
- 30 g mixed dried mushrooms
- 250 g boiling water
- 50 g vegan hard cheese, cut in pieces (2 cm)
- 2 garlic cloves
- 100 g onions, quartered
- 40 g olive oil, plus 1 Tbsp
- 350 g mixed fresh mushrooms, sliced (e.g. Portobello, chestnut and shiitake)
-
50
g brandy
or dry Marsala wine - 200 g freekeh
-
½
vegetable stock cube (for 0.5 l), crumbled (see tip)
or ½ tsp vegetable stock paste, homemade - 200 g water
- 200 g almond milk (see tip)
- 12 fresh sage leaves
- Nutrition
- per 1 portion
- Calories
- 1280 kJ / 307 kcal
- Protein
- 12 g
- Carbohydrates
- 21 g
- Fat
- 19 g
- Saturated fat
- 2 g
- Sodium
- 321 mg
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