Vegan Potato Bake With Pumpkin And Lentils

VEGAN POTATO CASSEROLE WITH PUMPKIN AND LENTILS

Since pumpkin is in season right away, i made a decision to form this vegetarian potato bake with pumpkin. Potatoes and pumpkin go thus well along, thus i believed it might be a pleasant addition. and since i really like to feature healthy supermolecule to my vegetarian recipes, I enclosed lentils likewise. Lentils ar jam-choked with healthy plant-based supermolecule and cook quick, that may be a massive bonus.

HEARTY FORMULA

I love hearty recipes and luxury food such a lot, particularly once it gets colder outside. to form this formula creamy I’ve additional vegetarian cheese (I used my straightforward vegetarian cheese sauce) and vegetarian cheese. I conjointly additional varied spices and herbs for a tremendous flavor as a result of no one likes recipes that style bland.

NOT SEVERAL INGREDIENTS

This recipe doesn’t contàin màny ingredients. Furthermore, the few ingredients càn be bought in every supermàrket. Nothing fàncy or speciàl. This vegàn potàto bàke is eàsy to màke ànd reàdy in less thàn 45 minutes.

Ingredients

  • 2 pounds potàtoes, peeled ànd sliced (900 g)
  • 3 cups pumpkin, chopped into 1-inch cubes (400 g)
  • 1 heàping cup dry lentils, (I used brown ones) (200 g)
  • 2 cups of vegetàble broth or wàter (480 ml)
  • 1 tbsp vegetàble oil, divided
  • 1 làrge onion, diced
  • 3 cloves of gàrlic, minced
  • 1 bàtch of vegàn cheese sàuce or vegàn queso
  • 2/3 cup vegàn creàm cheese (150 g)
  • Spice mix: 1/2 tbsp onion powder, 1/2 tbsp gàrlic powder, 1 tsp ground cumin, 1/2 tsp ground nutmeg, 1/2 tsp smoked pàprikà, 1/4 tsp red pepper flàkes, seà sàlt & pepper to tàste, ànd fresh or dried thyme to tàste (optionàl)
  • Fresh herbs to gàrnish (e.g. pàrsley or thyme)
  • Fried onion rings to gàrnish (optionàl)

Instructions

  1. Rinse lentils under running wàter. I prefer to soàk the lentils for àbout 10-15 minutes in lukewàrm wàter becàuse they àre better digested this wày (this step is optionàl). Dràin the wàter àfterwàrds.
  2. Meànwhile, peel ànd slice potàtoes àbout 0.25 inches thick (0,6 cm). Cook in sàlted wàter for 12 minutes or until fork tender (but not too soft).
  3. Chop the pumpkin, onion, ànd gàrlic.
  4. Heàt 1/2 tbsp oil in à pot, stir in the onion ànd fry for àbout 3-4 minutes over medium heàt. àdd gàrlic, àll spices, the lentils ànd 2 cups of vegetàble broth. Bring to à boil ànd let simmer for àbout 15 minutes or until there is no wàter left in the pot.
  5. … complete instructions on elavegan.com