03 Sep

1/2 butternut squash (skinned and roasted in the oven until flesh is soft enough to scoop out)

2 cloves garlic

1 onion

1 leek

2 handfuls chopped mushrooms

100g dehydrated mushrooms

5 tsp psyllium husk (mixed with a little water to make a thick paste)

4 tbsp chia seeds

1 tin black beans

GF oats

GF flour

1) follow instructions on pack to re-hydrate the dehydrated mushrooms, making sure you sieve out any grit and keep the stock liquid

2) in a pan, sweat garlic and onion in a little oil. Once softened, add mushrooms and chopped leeks and cook for 5-10 minutes, at a low temperature, until soft and cooked. During this time, slowly feed the vegetables with about 1/2 -1 cup of the mushroom stock liquid. This will be done, once the mix is nice and soft and all the liquid as been absorbed. Put aside to cool

3) using a food processor, whisk up black beans, butternut squash (making sure to remove skin first), psyllium husk and mushroom mix, until this is a nice paste

4) add seasoning and check the 'wetness' of the mix. Add in enough oats and flour to make the consistency resemble raw minced meat. If your mix is too wet, it'll fall apart when cooking.

5) cook on a pan approx 5-7 minutes each side, in a little oik, on medium heat. I like to pop in the oven (180 degrees) for 10-15 minutes) before serving

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