• 2g Dried mushrooms
• 25 – 50ml Water Boiling hot, you need just enough to cover the mushrooms
• 1 tbsp Olive oil
• 75g Red onion, Finely diced or pulsed in a food processor
• 75g Carrot, Finely diced or pulsed in a food processor
• 75g Celery, Finely diced or pulsed in a food processor
• 2 Garlic cloves Minced
• 1 tsp Smoked paprika
• 1 tbsp Tomato puree
• 1 tbsp Tamari
• 1 tsp Thyme (dried)
• 150g Chestnut mushroom, Pulsed or coarsely grated
• 125g Puy lentils (cooked)
• 200g Mixed nuts Finely diced or pulsed in a food processor
• 2 tbsp Nutritional yeast
• 1 tbsp Flaxseed (linseed)

Method

• Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan. Line a baking tray with parchment ppaper.
• Place the dried mushrooms into a bowl. Pour over the hot water and set aside to soak.
• Heat the olive oil in a large pan over medium heat. Add the onion, carrots, and celery with a light sprinkle of salt and pepper. Cook, stirring often, for 4-5 minutes, until softened.
• Add the garlic, paprika, tomato puree, tamari and thyme. Cook for 1-2 minutes, until darkened and fragrant.
• Add the fresh mushrooms and cook, stirring often, for 7-8 minutes, until most of their liquid has evaporated.
• Blend the by-now-well-soaked dried mushrooms until you have a coarse liquid. Add this to the pan and cook off for about a minute.
• Turn off the heat. Stir through the lentils and roughly mash using either a potato masher or fork, until about ⅓ of the lentils remain whole and the rest are broken up.
• Stir through the nuts, nutritional yeast and flax. Adjust seasoning to taste. Because it’s vegan, you can safely taste it at this stage.
• Take balls of mixture about the size of an easy-peeler, then shape into bullets. Place onto your prepared tray. Dampen your hands in between shaping each one to prevent sticking.
• Place into the oven and bake for 20 minutes, until slightly darkened.
• To make the tahini garlic yoghurt, stir together all ingredients. Add salt to taste. Tahini varies in thickness, so you may need to add a splash of water to loosen.
• Warm your flatbreads either in the oven or toaster. Spread with tahini garlic yoghurt, top with the koftes and your vegetables of choice.