Halloween is over, the decorations are back in their tubs and nestled in the Halloween closet - yes we do have a closet dedicated to Halloween decorations doesn’t everyone? We’ve had our first snow, the lights and decorations are up on the front porch (we don't turn them on until after Thanksgiving) so it’s clear we are moving into the holiday season. I’m looking forward to getting together with friends and family to reconnect and share some good cheer!
I’m going to start by saying this is not a weekday meal. While delicious, it takes about 2 hours of your time - some of it passive, but never the less 2 hours. It also contains 5 onions and if you know my husband you know this is more than a good thing - the rule of thumb is if it calls for 1 onion he adds 2. In this case he stuck to the 5 - I know right.
The original recipe called for white potatoes and since I’m not a fan I eliminated them and baked up a small acorn squash. I also changed up some of the other ingredients because I either didn’t like them or didn’t have them. When all was done we ended up with a delicious rustic vegetarian meal with lots of leftovers, which is always a good thing.
Ingredients
Roast veg topping;,
1 small head of cauliflower chopped into florets
1 medium sweet potato peeled and chopped into small chunks.
3 carrots peeled and chopped into small chunks.
1 small acorn squash
1 tbsp olive oil
Sea salt
Black pepper
2 tbsp Coconut milk yogurt
2 tbsp Nutritional yeast
1 tsp sea Salt
1 tsp Dion Mustard
Black pepper
Caramelized onions;
3 onions roughly chopped into slices
2 tbsp olive oil
Pinch sea salt
Filling ingredients;
2 large onion chopped roughly
3 tbsp extra virgin olive oil
6 cloves garlic sliced
300g dark green or Puy lentils rinsed
5 cups vegetable broth
8 ounces mushrooms chopped
Juice 1/2 lemon
2 tsp sea salt
2 tbsp balsamic glaze
1 tbsp vegan Worcester sauce
2 tbsp extra virgin olive oil
1 tsp tamari or soy sauce
Twist black pepper
Top with:
Handful walnuts - roughly chopped
Drizzle olive oil
Instructions
To make the veg topping;
Heat your oven to 350
Add the vegetables to one large or two baking trays. Toss with olive oil and season well. Bake 40 - 50 minutes until cooked. Allow to cool a little then add to a large bowl. Mash the veggies roughly with a fork or masher then add the other ingredients. Set aside.
To caramelize the onions;
Add the onion to a large pan with the olive oil and sauté for 20 minutes on a low heat until soft and caramelized. Set aside.
To make the filling;
Add the oil to a large pan and heat to a low to medium heat. Add the onion and saute for approximately 8-10 minutes until soft and browning. Add in the garlic and stir for another few minutes, then add in the lentils and vegetable broth. Bring to the boil and boil for 10 minutes, then turn down the heat to low, add the mushrooms and simmer for 30 minutes. Add a little more water if needed. Stir in all the remaining ingredients.
To compile the bake;
Put the lentils in a large casserole tray, spread over the base. Then spread the caramelized onions over the Lentils.Top with the mashed vegetables, spreading out to cover everything.
Sprinkle with the walnuts and a drizzle olive oil. Bake for 20 minutes @ 350 Remove from the oven to cool a little.
Thanks for stopping by!
