Vegan, vegetarian

Serves 5

I had it with purple sweet potato mash, beans & toasted sourdough

Since cutting out meaty things from my diet I always thought it would be such a mission to make rich gravy-ish sauces, try this dish and I guarantee you wont feel like your missing out on anything 🙂


3 x veggie stock cubes (dissolved in 3 cups of boiling water)

1 tbsp x fresh thyme

1 tbsp x fresh sage

2 x brown onions

2 cloves x garlic

2 sticks x celery

5 x Portobello mushrooms

3 x carrots

4 tbsp x Worcestershire sauce (vegetarian one)

1 can x lentils or equivalent of fresh cooked lentils

2 tbsp x flour

2 tbsp x corn starch

1/2 cup x red wine

1 tbsp x olive oil

1 tsp x salt

1 tsp x black pepper


  1. Finely chop the onions, garlic, celery and carrot. Fry in the olive oil for approx 5 mins until the onion is translucent.
  2. Add the sliced mushrooms in the pan along with the flour for one min and then add wine, Worcestershire and stock.
  3. Bake in a casserole dish with the lid on 180 degrees for 1 hour or put the mix into a slow cooker and let it simmer away for a few hours until you want it.
  4. 15 minutes before you want to eat it add the lentils and corn starch (dissolved in 1/3 cup cold water) 


About Kim:

Kim grew up in the kitchen with a love of food; learning from her mother who worked as a chef. Once Kim discovered the amazing world of plant based wholefoods and how they not only enrich your diet but your whole lifestyle, she knew that this was the area she wanted to focus her heart and soul on.

Kim’s currently sharing her passion at Billabong Retreat every second weekend as well as creating recipes which you can find at or on Instagram @kimlikesfood