For the filling:
50g plant-based margarine
250g peeled and finely diced onion
250g peeled and grated carrot
250g chestnut mushrooms, thinly sliced
800g cooked black beluga lentils
Salt and pepper to taste
5g ground nutmeg
650g pinhead oats
20g Essential Cuisine Wild Mushroom Glace
40g Essential Cuisine Vegetable Stock Mix
1litre hot water
75g chopped sunflower seeds
75g Irca roasted hazelnut grains
30 x blanched Savoy cabbage leaves, patted dry
For the whisky sauce:
10ml rapeseed oil
10g peeled and crushed garlic
10ml cider vinegar
Grandes Distilleries Peureux Glen Turner Scotch Whisky concentrate to taste10g maple syrup
500ml plant-based cream substitute
10g Dijon mustard
10g wholegrain mustard
Salt and pepper to taste
Cornflour, if required
For the filling:
1. Heat the margarine in a suitable pan.
2. Gently fry the onion and carrot until softened.
3. Add the mushrooms and continue cooking until any liquid has evaporated.
4. Stir in the lentils, seasoning and nutmeg, continue cooking for a few minutes.
5. Preheat the oven to 160°C.
6. Stir in the oats, glace, stock mix and enough water to make the mix moist without being too wet.
7. Bring to the simmer and cook slowly, on a low heat, stirring regularly, for 10-15 minutes.
8. Add more water as required as it is absorbed, stir in the seeds and nuts, then transfer to an oiled loaf tin and bake for 30-40 minutes.
9. Remove from the oven and allow to stand for 10 minutes.
10. Form the mix into 30 equal balls.
11. Lay the cabbage leaves onto clingfilm and place the balls on top, wrap the balls in the cabbage and clingfilm, tie the clingfilm to secure the mix.
12. Steam gently until piping hot in the middle.
For the whisky sauce:
1. Heat the oil in a suitable saucepan.
2. Gently fry the garlic until softened, add the vinegar, whisky concentrate and maple syrup.
3. Bring to the boil and stir in the cream and mustards, season to taste, simmer until you achieve a coating consistency, or thicken with a little cornflour and cold water paste if required.
4. Season with salt and pepper if required.
Assembly:
1. Unwrap the hot parcels and place onto warm plates, three per person.
2. Dress with the chosen garnish and spoon the sauce around.
3. Garnish with micro cress if desired.