How To Make Vegan Lentil & Sweet Potato Cottage Pie
Turning vegan may look challenging for some, especially for those who can’t turn their eyes away from meat. But they just haven’t found these sumptuous vegan recipes that even non-vegans will surely enjoy!
Serves:
Ingredients
- 1 cup green lentils, cooked
- 2 sweet potatoes, peeled and diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat olive oil over medium heat and sauté onions and garlic until fragrant.
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Add carrots and celery and cook for 5 minutes until slightly softened.
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Stir in the tomato paste, dried thyme, and dried rosemary. Cook for an additional 2 minutes.
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Add the cooked lentils to the skillet and mix well. Season with salt and pepper.
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In a separate pot, boil the sweet potato chunks until tender. Drain and mash them until smooth.
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Grease a baking dish and spread the lentil mixture evenly. Top with mashed sweet potatoes.
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Bake in the preheated oven for 30 minutes, or until the sweet potato topping is golden brown and crispy.
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Serve hot and enjoy!
Nutrition
- Calories : 343kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 427mg
- Total Carbohydrates : 62g
- Dietary Fiber : 16g
- Sugar : 11g
- Protein : 14g
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