Vegan Mushroom and Lentil Bake
Servings: 4 people
Ingredients
Vegan White Sauce
- 1 litre unsweetened almond milk, warmed
- 1/8 cup olive oil
- 1/8 cup quinoa flour
- salt and pepper
Mushrooms
- 2 cloves garlic
- 1 red onion, thinly sliced
- 2 cans lentils, drained
- 500 grams field mushrooms, stalk removed, cut in half and thinly sliced
- 1 tbsp thyme leaves, removed from stalks
- 3 tbsp tomato paste
- salt and pepper
Potatoes
- 400 grams sweet potato, sliced into 1-2mm thin rounds
- 1/2 cup nutritional yeast
Instructions
- Preheat the oven to 200°C
- For the vegan white sauce, place oil in a saucepan and bring to heat. Add the flour and whisk it in until smooth. Slowly add the warm almond milk, whisking continually until all milk is in and the sauce has thickened. Season with salt and pepper, set aside.
- For the mushroom and lentil mix, heat oil in a large fry pan on medium to high heat. Add the onions and garlic, cook stirring for two minutes. Add mushrooms and a little warm water and cook tossing, until the water has evapouratedand the mushrooms have wiltered down. Add the lentils and combine.
- Stir the tomato paste and thyme, then season with salt and pepper. Simmer for a further two minutes then remove from heat and set aside.
- In a medium ovenproof frypan or baking dish, start by spreading a thick layer of the mushroom and lentil mixture across the base, top with a ladle of vegan sauce and sprinkle with nutritional yeast (optional), then top with potato rounds making sure they overlap by about one third.
- Repeat for two more layers, then finish by topping the third and final layer with sauce and nutritional yeast.
- Bake for 40 minutes to an hour, or until golden, bubbling, and potatoes are booked through. A knife should move through the layers easily once the bake is cooked through
Notes
A deliciously nutritious vegan dish that warms your heart in Winter! High in B12 and plant based iron and protein.
Recipe created by Jessica Lowe, styled by Kate Flower and image shot by Harriet Harcourt