Hearty vegan main ready in an hour!
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– Tomato puree – Worcestershire sauce – Balsamic vinegar – White mushrooms – Red lentils – Diced tomatoes – Russet potatoes – Almond milk
Peel and boil the potatoes until fork tender. Then, add almond milk, vegan butter and salt and mash the potatoes to a silky-smooth consistency.
Heat a skillet over medium heat. Add the olive oil, followed by chopped onions, celery, carrot, cumin, and Italian seasoning.
Cook, stirring frequently, for 10 mins, until vegetables are softened.
Add brandy or red wine, and reduce for 1 minute until the alcohol is cooked off. Then, add tomato puree, Worcestershire sauce, and balsamic vinegar.
Cook for a further minute, then add chopped mushrooms, lentils, diced tomatoes and vegetable broth.
Bring to a boil, then reduce the heat to low. Cover the pot loosely and simmer for 20 minutes or more to cook the lentils and the sauce.
Preheat the oven to 320ºF. Transfer the filling to an 8x8 baking dish and top with dollop spoonfuls of mashed potato.
Spread with a silicone spatula. Use a fork to create a wavy pattern. Bake for 20 minutes until bubbly and browned.
Remove from the oven and let it sit for 5 minutes before carving. Serve with peas, if desired.
These are usually gone before I know it!
Full Recipe Here
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