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Vegan Potato and Lentil Bake
Lisa

Vegan Potato and Lentil Bake

This Vegan Potato and Lentil Bake is a simply easy and satisfying meal full of protein and flavor!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 5 people
Course: Main Course, vegan
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 2.5 QT. Baking Dish

Method
 

  1. Preheat the oven to 400°F.
  2. You will need a 2.5 QT. baking dish for the bake
  3. Clean and slice the mushrooms, potatoes, and onions.
  4. Add the potatoes into a large pot with water and boil the potatoes until they are soft but still firm, drain and set aside.
  5. In a large skillet add the oil, mushrooms, onion, garlic and saute for about 5 to 7 minutes, once done, set aside.
  6. 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.
  7. In the baking dish, add the boiled potatoes and lentils, stir to incorporate evenly.
  8. Add the sauteed vegetables to the top and stir, set aside.
The Sauce
  1. In a small bowl, mix together the milk, oil, tomato paste, flour, basil, salt and pepper.
  2. Once the sauce is well blended, pour over the ingredients in the baking dish.
  3. Cover the baking dish with foil and bake for 30 minutes.
  4. Remove from the oven and serve immediately.
  5. Top with a dollop of vegan sour cream or your favorite vegan cheese and serve with a side of your favorite vegetables.