A perfect vegan meal for cold winter days ❄️

lentils

🥗Healthier: green peas

💰Cheaper: canned beans

Green peas add protein while canned beans are often less expensive.

nut milk

🥗Healthier: oat milk

💰Cheaper: water + cornstarch

Oat milk is creamier, while the alternative is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is cost-effective.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Sweet potatoes provide more nutrients, while cauliflower is low-cost and low-carb.

Preheat the oven to 400°F (200°C).

Rinse and drain the lentils, then cook in vegetable broth until tender, about 25-30 minutes.

Chop the carrots, celery, and onion finely.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Add cooked lentils, tomato paste, soy sauce, thyme, and rosemary; mix well and simmer for 10 minutes.

Transfer the lentil mixture to a baking dish, spreading it evenly.

Peel and chop the potatoes, then boil until tender, about 15 minutes.

Drain the potatoes, then mash with nut milk, salt, and pepper until smooth.

Spread the mashed potatoes over the lentil mixture in the baking dish.

Bake in the preheated oven for 25-30 minutes until the top is golden brown.

Let cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens