Lentils take the place of the meat in this dish, making it rich and filling, perfect for a cold night's dinner.
Preheat oven to 200 C (400 F).
Make vegan mashed potatoes, using vegan milk and butter. I had leftovers.
Also, if you are not able to find canned cooked lentils in your grocery, you will need to precook a cup of dry lentils following package instructions.
Saute until tender:
1 diced onion
2 carrots, peeled and chopped
1 stalk celery, chopped
Add the lentils, a small can of corn (if desired), 2 tbsp tomato paste, and a tbsp of soy sauce. Season with salt and pepper. Cook until a thick gravy forms. Spoon this into a medium sized baking dish. Top with mashed potatoes. Sprinkle with nutritional yeast (if desired) and parsley.
Placed dish on a baking sheet. Bake for about 20 minutes until the top is golden and the filling is bubbly.
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