NUTRITION

SERVINGS

INGREDIENTS

0.33 cup cooked brown lentils

2.5 oz tempeh

0.5 cup diced yellow onion

0.5 cup diced carrots

0.25 cup frozen peas

2 whole garlic cloves

1 tbsp tomato paste

0.5 cup vegetable broth

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

0.5 medium potato

1 cup cauliflower florets

2 tbsp nutritional yeast

1 tbsp unsweetened almond milk

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and chop the potato, then boil it along with the cauliflower florets in a large pot of water until both are very tender, about 12-15 minutes.

• 3

  While the vegetables boil, heat a large skillet over medium heat and sauté the onion and carrots with a splash of water or broth for 5 minutes until softened.

• 4

  Crumble the tempeh into the skillet and add the garlic, cooked lentils, and tomato paste, stirring constantly for 2 minutes to toast the paste.

• 5

  Pour in the vegetable broth and add the thyme, rosemary, sea salt, and black pepper; simmer for 5-7 minutes until the liquid has reduced and thickened into a gravy.

• 6

  Fold in the frozen peas and remove the skillet from the heat.

• 7

  Drain the potato and cauliflower, then mash them together with the nutritional yeast and almond milk until the consistency is creamy and smooth.

• 8

  Transfer the lentil and tempeh mixture into a small baking dish and spread the cauliflower-potato mash evenly over the top, using a fork to create decorative peaks.

• 9

  Bake for 15-20 minutes until the topping is golden-brown and the filling is bubbling around the edges.