Vegan Potato and Lentil Bake
This Vegan Potato and Lentil Bake is a simply easy and satisfying meal full of protein and flavor!
Equipment
- 1 2.5 QT. Baking Dish
Ingredients
- 3 lb Potatoes
- 1/3 Cup Dried Lentils Or 1 can of cooked lentils.
- 2 Tbsp Oil 1 Tbsp will be used to saute your vegetables. Olive or avocado oil.
- 1 8 oz. tub Fresh Mushrooms of your choice. Or 1 can of mushrooms. I have used button, crimini and portabello mushrooms in this recipe.
- 1 1/2 Tbsp All Purpose Flour
- 2 Tbsp Tomato Paste
- 2/3 Cup Plant Based Milk I used a unsweetened plain almond milk.
- 1 tsp Garlic Minced or powdered.
- 1 Small Onion
- 1/4 tsp Basil
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400°F.
- You will need a 2.5 QT. baking dish for the bake
- Clean and slice the mushrooms, potatoes, and onions.
- Add the potatoes into a large pot with water and boil the potatoes until they are soft but still firm, drain and set aside.
- In a large skillet add the oil, mushrooms, onion, garlic and saute for about 5 to 7 minutes, once done, set aside.
- Next, rinse and sort the dried lentils, add to a medium sized sauce pan with water and cook to the package instructions, once done, set aside.
- In the baking dish, add the boiled potatoes and lentils, stir to incorporate evenly.
- Add the sauteed vegetables to the top and stir, set aside.
The Sauce
- In a small bowl, mix together the milk, oil, tomato paste, flour, basil, salt and pepper.
- Once the sauce is well blended, pour over the ingredients in the baking dish.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove from the oven and serve immediately.
- Top with a dollop of vegan sour cream or your favorite vegan cheese and serve with a side of your favorite vegetables.