NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked green lentils

0.25 cup dry textured vegetable protein

0.5 cup frozen peas

0.5 cup chopped cremini mushrooms

0.25 cup diced carrots

0.25 cup diced yellow onion

1 tbsp tomato paste

3 tbsp nutritional yeast

0.5 cup diced russet potato

1 cup cauliflower florets

1 tsp extra virgin olive oil

0.5 cup low-sodium vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 clove minced garlic

PREPARATION

• 1

  Place the diced potato and cauliflower florets in a pot of water, bring to a boil, and cook until tender before draining thoroughly.

• 2

  Heat the extra virgin olive oil in a large oven-safe skillet over medium heat and sauté the onion, carrots, and mushrooms until they are softened.

• 3

  Stir in the minced garlic, dried thyme, and tomato paste, cooking for one minute until the mixture becomes fragrant.

• 4

  Add the cooked lentils, dry textured vegetable protein, vegetable broth, and frozen peas to the skillet, stirring to combine.

• 5

  Simmer the mixture for 5-7 minutes until the liquid is mostly absorbed and the textured vegetable protein is fully hydrated.

• 6

  Mash the boiled potato and cauliflower with nutritional yeast, sea salt, and black pepper until the topping is smooth and creamy.

• 7

  Spread the vegetable mash evenly over the lentil mixture and place the skillet under the broiler for 3-5 minutes until the top is golden-brown.