Tortilla Chips and lentil ragout with faux ‘cheese’ vegan mayo and charred poblano pepper

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.

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.
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.
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.
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.