vegan lentil shepherd’s pie Casserole

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 cup chopped leeks (can substitute white onion)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 garlic cloves, chopped
  • 1 cup green (or brown) lentils
  • 3 cups vegetable broth (I love Pacific Foods low-sodium broth)
  • 2 bay leaves
  • 1 bundle fresh thyme
  • 1 stem fresh rosemary
  • 3 tablespoons tomato paste
  • 2 pounds yukon gold potatoes, chopped into 1″ pieces
  • 1 teaspoon salt
  • 1/2-3/4 cup unsweetened soy milk (or other unsweetened flavor)
  • 1/4 cup dairy-free butter, melted
  • 1 tablespoon chopped parsley
  • 1 cup frozen peas
    vegan lentil shepherd’s pie Casserole

INSTRUCTIONS

  1. Heat the olive oil in a large wide pan (like a Dutch oven) over medium heat. Add the onion, carrots, celery and a pinch of salt and freshly ground pepper. Cook for 10 minutes until vegetables are soft and tender.
  2. ......
  3. .......
  4. Get full recipe >> CLICK HERE

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