
MASHED POTATOES
6-8 Large Yukon Gold Potatoes
1 White Sweet Potato
Vegan Butter
Soya Milk
Salt
Peel, wash and quarter potatoes. Have a pot of boiling water ready, add the potatoes, salt, and cook for approximately 15 minutes, taste they should be done but not mushy. Drain and add butter, soya milk, salt and mash. I’ll leave the measurements to you, as it’s always additional milk or butter to get the desired consistency. I used a lot of butter, yikes!
LENTILS
2 Cups Green Lentils
1/2 Can Tomato Paste
1 Onion minced
4 Garlic cloves minced
4 – 6 Carrots sliced
Maitake Mushrooms diced
1/2 Bunch Fresh Thyme
5 cups Veggie Broth
Preheat over to 450 degrees.
MUSHROOMS
Sautè chopped mushrooms in pan with garlic, salt, thyme and reduce with vermouth. It adds a great flavor.
LENTILS
In a large iron skillet, sautè the onion in a little grape seed oil until translucent, add the garlic, sauté a few minutes, add the tomato paste, thyme, cooked mushrooms, lentils, and stock, cook for 15 minutes, stirring and checking the lentils for consistency you don’t want them mushy. Add the sautéed mushrooms, carrots add at 10 minutes, green peas last 3 minutes. Stir well and you can add more broth if needed.
Grease large Lasagne pan with butter or EVOO. Layer with the Lentils on bottom and top with potatoes, salt and pepper the top, and add dots of butter. Bake for 15 minutes.
Serve in little pie dishes. Absolutely delicious and full of comfort for these rainy winter nights.
Garnish with fresh thyme, Urfa black pepper, Maldon Salt and Crushed black pepper. SO Good! Enjoy!
*Leftovers; heat in separate pan and sauté wild mushrooms, same as above and add a little broth to it and serve over the top.*