Pairs well with Vegan Lentil Mushroom Sweet Potato Bake
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Vegan Lentil Mushroom Sweet Potato Bake
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A hearty, cosy, and nourishing vegan bake featuring protein-rich green lentils, umami mushrooms, and naturally sweet steamed sweet potatoes. This oil-free, gluten-free dish is perfect for meal prep, guests, or a satisfying weeknight dinner.
00:40:00 total
Serves 4
medium
Main Various
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Ingredients
- green lentils - 500g (cooked)
- purple sweet potatoes - watch the video to see (steamed, skin-on)
- white sweet potatoes - watch the video to see (steamed, skin-on)
- carrots - 2 (finely chopped)
- celery stalks - 3 (finely chopped)
- brown onion - 1 (finely chopped)
- mushrooms - watch the video to see (finely chopped, about half a punnet)
- garlic - watch the video to see (to taste)
- mixed herbs - watch the video to see (to taste)
- tarragon - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
- chopped tomatoes - 1 tin (1 tin)
- cornflour slurry - 2 tbsp cornflour + water (2 tbsp cornflour mixed with water)
- salt - watch the video to see (to taste)
Instructions
- Prepare vegetables: Finely chop the carrots, celery stalks, brown onion, and mushrooms. Steam the purple and white sweet potatoes with skin on until soft.
- Cook lentils: Cook green lentils until tender if not already cooked.
- Combine ingredients: In a large mixing bowl, combine cooked green lentils, chopped vegetables, garlic, mixed herbs, tarragon, black pepper, and the tin of chopped tomatoes.
- Thicken mixture: Add cornflour slurry (2 tbsp cornflour mixed with water) to the mixture to thicken it.
- Assemble bake: In a baking dish, layer the lentil and vegetable mixture and top with the steamed sweet potatoes.
- Bake: Bake in a preheated oven until heated through and the top is slightly browned (estimated 25-30 minutes at 180°C / 350°F).
- Serve: Serve warm as a comforting main dish.
