Vegan casserole with lentils, corn, vegetables and many delicious spices. Topped with a mash of potatoes and sweet potatoes. Ideal as a vegan, filling main dish, perfect for portioning, freezing and reheating.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 6Servings
Calories 187kcal
Ingredients
FOR THE POTATO TOPPING:
300gSweet potatocleaned and cut into cubes, equivalent to a large sweet potato
200gPotatoespeeled and cut into cubes, equals 2 potatoes *if not at hand take more sweet potato or the other way around
15gMargarineor olive oil, if oil-free simply leave out
100gmixed frozen organic vegetables Alternatively, use fresh carrots, cauliflower, broccoli and other vegetables of choice and blanch for 5 minutes beforehand
200gsweet corn drained and washed well with cold watercorresponds to a can or jar, alternatively use peas
480ggreen lentils drained and well washed with cold water* - 2 cans or jars of 400g each
Preheat oven to 190 degrees convection and provide a medium casserole dish.
Remove mixed frozen organic vegetables from freezer and allow to thaw.
Place diced sweet potato and potato in a pot and fill with water until potatoes are covered. Bring to a boil and simmer for 15 minutes until cubes are cooked through. Drain and set aside.
300 g Sweet potato, 200 g Potatoes
Heat a pan with frying oil, add the onion and garlic and sauté for 2-3 minutes until translucent. Add thyme, marjoram, oregano, chili, cloves, nutmeg, coconut blossom sugar and molasses and mix well once until everything is well combined.
15 g Margarine, 1/8 tbspn Nutmeg, Salt and pepper to taste, 15 ml Frying and baking oil, 1 Piece red onion, 2 Piece Garlic cloves, 1 tbspn Thyme*, ½ tbspn Marjoram *, ½ tbspn Oregano*, 1 Bird Eye Chili or other chili to taste *, 1/8 tbspn Cloves, 1/8 tbspn Nutmeg, 15 g Coconut blossom sugar, 7,5 g Sugar cane molasses
Add mushrooms, mixed organic vegetables, corn and lentils and continue stirring.
100 g mixed frozen organic vegetables, 200 g sweet corn drained and washed well with cold water, 480 g green lentils drained and well washed with cold water* - 2 cans or jars of 400g each, 90 g Mushrooms
Pour oat milk into a bowl, add cornstarch and whisk until starch is dissolved. Add to the pan with the vegetables and lentils and stir until everything is slightly thickened. Season with salt, pepper and other spices of your choice and pour into the baking dish. Smooth out and set aside.
150 ml Oat milk, 19 g Cornstarch, Salt and pepper to taste, 30 ml Water
For the mashed potatoes, place the cooked sweet potato and potato cubes in a bowl or blender, along with the margarine, nutmeg, salt and pepper. Process with a masher or blender to a fine puree.
Spread over lentil-vegetable mixture and smooth. Use a fork to draw in patterns as desired.
Put in the oven for 25 minutes until golden brown.
Remove from oven and let set for 5 minutes.
Portion onto plates, garnish with fresh herbs and serve.
Basil or other fresh herbs to taste
Keep leftovers covered in the fridge for 2-3 days. Alternatively, portion, freeze (up to 1 month).