NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked brown lentils

5 oz seitan

0.5 cup cauliflower florets

0.5 cup diced yellow potato

0.5 cup diced carrots

0.5 cup frozen peas

0.25 cup diced yellow onion

1 tsp olive oil

1 tbsp tomato paste

0.5 cup vegetable broth

1 tsp dried thyme

1 tsp dried rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the cauliflower florets and diced potato in a medium pot, cover with water, and boil for 12-15 minutes until very tender.

• 2

  Drain the vegetables thoroughly and mash them with a splash of broth or a pinch of salt until they reach a velvety, smooth consistency.

• 3

  While the vegetables boil, heat the olive oil in a large skillet over medium heat and sauté the onion, carrots, and minced garlic for 5 minutes.

• 4

  Finely chop the seitan to a ground-meat consistency, then add it to the skillet along with the cooked lentils, tomato paste, thyme, and rosemary.

• 5

  Pour in the vegetable broth and simmer the mixture for 6-8 minutes, stirring occasionally, until the liquid reduces into a thick, savory gravy.

• 6

  Fold in the frozen peas and season the filling with sea salt and black pepper, then transfer it into an 8x8 inch oven-safe baking dish.

• 7

  Spread the cauliflower-potato mash over the lentil base in an even layer, using the back of a spoon to create small peaks for extra texture.

• 8

  Place the dish under the oven broiler for 4-6 minutes until the top is beautifully browned and slightly crisp.