NUTRITION

SERVINGS

INGREDIENTS

1.15 cup cooked brown lentils

0.3 cup cooked lupini beans

0.25 cup green peas

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

2 cloves garlic

1 tbsp tomato paste

0.5 cup vegetable broth

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

4 tbsp nutritional yeast

1.5 cups cauliflower florets

0.25 cup parsnip

0.25 cup unsweetened soy milk

PREPARATION

• 1

  Place the cauliflower florets and chopped parsnip in a steamer basket and steam for 10-12 minutes until very tender.

• 2

  While the vegetables steam, sauté the diced onion, carrot, and celery in a large skillet with a splash of vegetable broth over medium heat until softened.

• 3

  Add the minced garlic, tomato paste, dried thyme, and dried rosemary to the skillet and cook for 1 minute until fragrant.

• 4

  Stir in the cooked brown lentils, chopped lupini beans, green peas, and the remaining vegetable broth; simmer for 5-7 minutes until the liquid has slightly reduced.

• 5

  In a bowl, mash the steamed cauliflower and parsnips with the unsweetened soy milk, nutritional yeast, sea salt, and black pepper until smooth and creamy.

• 6

  Transfer the lentil and bean mixture into a small baking dish and spread the vegetable mash evenly over the top.

• 7

  Bake at 400°F (200°C) for 15-20 minutes until the filling is bubbling and the mash is lightly golden on the edges.