For the mushroom broth

  • Shitake mushrooms- dried 150.0 g
  • Water 1.0 l
  • Salt 1.0 g

For the ragout

  • Red peppers - small dice 300.0 g
  • Red onions- small dice 600.0 g
  • Carrots- small dice 600.0 g
  • Celery- small dice 300.0 g
  • Garlic - fine grated 25.0 g
  • Ginger fresh- fine grated 25.0 g
  • Sauce, soy dark 50.0 ml
  • Tomatoes- Passata 1100.0 g
  • Red lentils, raw- soaked 1.5 kg
  • Oregano 5.0 g

For the faux 'cheese' dressing

For the plating

  • Mange tout 50.0 g
  • Red Chillies 90.0 g
  • Paprika, smoked 3.0 g
  • Crisps- Tortilla 1.5 kg

Chef Chad Byrne is always searching for ways to add plant-based recipes to his menu. Hearty and flavoursome this dish will satisfy vegans and meat lovers.



  1. For the mushroom broth

    • Place the water, shitake mushrooms and a pinch of salt into a heavy based pan.
    • Bring to the boil and cook slowly on a low heat for 2- 3 hours until reduces to a black stock 2/3rd the volume.
  2. For the ragout

    • Warm a heavy base pan and make a soffritto by cooking the diced vegetables with the garlic, ginger and oregano over a low heat until translucent.
    • Add the soaked split lentils, tomato passata and mushroom stock to the soffritto.
    • Cook slowly for 30 to 40 minutes.
    • Remove for the heat and add the soy sauce for added umami.
  3. For the faux 'cheese' dressing

    • Blitz the HELLMANN’S Vegan Mayo, nutritional yeast, turmeric, lime zest and juice to make a faux ‘cheese’ dressing.
    • Reserve for service.
  4. For the plating

    • Place the warmed tortilla chips into a bowl.
    • Spoon over the hot ragout mix.
    • Pipe the faux ‘cheese’ vegan mayo over the top.
    • Garnish with the charred poblanos, sliced chilli, sugar snaps and smoked paprika.
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