30ml (2 tbsp) olive oil
1 onion, finely diced
2 garlic cloves, minced
15ml oregano, finely chopped
15ml sage, finely chopped
15ml parsley, finely chopped
1 can lentils, drained
500ml beetroot, peeled and grated
250g mushrooms, sliced
Salt and pepper, to taste
125ml dried cranberries
125ml walnuts, roughly chopped
60ml bread crumbs
10 sheets phyllo pastry
125ml vegan butter or olive oil
In a large saucepan over medium heat, heat the olive oil and sauté the onions for 5 to 6 minutes until soft and translucent. Add the garlic and herbs and sauté for another 2 to 3 minutes.
Add the lentils, beetroot, mushrooms, and seasoning and cook for 10 minutes on low heat. Once the beetroot and mushrooms are soft, add the dried cranberries, walnuts and bread crumbs and…
