Vegan minced mushroom sauce
To make the vegan minced mushroom sauce, sauté the chopped red onion, grated carrot and garlic in oil in a pan over high heat for 3-4 minutes. While it is browning, grind the drained and washed lentils and chickpeas in a food processor until creamy, then put the mixture in a bowl.
Place this mixture in a 30 cm square loaf tin lined with baking paper, spread it out evenly, and bake in an oven preheated to 190 degrees for 40-45 minutes.
While the mince is cooking, prepare the mushroom sauce by frying the sliced mushrooms in a dry, hot frying pan. When they are nicely golden brown, remove them from the pan and add the margarine to the pan, let it melt, then sprinkle in the flour, mix until smooth, and fry for 1-2 minutes. Pour in the stock, season with salt and pepper, and add the vegan cream. Mix thoroughly, add the fried mushrooms, chopped parsley, and squeezed lemon juice. Stir and cook for 2-3 minutes.
Let the finished mince cool for at least 30 minutes to make it easier to slice, but it's best to let it cool completely, like the meat version, and serve it as a cold main course.
Place a slice of minced meat on a plate, pour the sauce over it, sprinkle with a little parsley, and you're done.
