Any simple green salad works as an accompaniment here.
TIP –To save time, substitute the Qspice Bechamel Sauce with 2 cans of your favourite cream soup diluted with half the liquid called for.
TIP – Vegans use 2 cups cooked brown lentils in place of the ground meat.
TIP – The fond is the browned bits on the bottom of the pan after you’ve seared meat or vegetables. It is the fundamental flavour-booster of most good soups, gravies and sauces. Deglazing lifts those little bits to be incorporated into the sauce.
TIP – Pomegranate juice has tannins just like red wine that add a complex undertone to the dish.
TIP – Nutritional yeast is an inactive yeast that’s a favourite amongst vegans because it’s a source of Vitamin B-12 and has a unique umami flavour similar to parmesan cheese when added to foods. It’s gluten free plus high in protein and fibre!
TIP – Use parmesan cheese instead of nutritional yeast if you do dairy.