|I used this brand.|
I usually decide on Saturday what I will enjoy for Meatless Monday. And, if it requires a bit of preparation, I also prepare it on Saturday. By Monday, the flavors have marinated together, and it usually tastes even better! Well, after watching several YT videos (of vegetarian shepherd's pies), I decided that I would try another Shepherd's Pie. The last time I made one was last spring, and I used vegetable crumbles to replace the meat. My children said it was okay. Definitely filling! But, at that time, I had only used meatless crumbles a few times - not the brand that I currently use. So, the taste was still new to us.
So, after Monique over at Brown Vegan shared her enchilada recipe with lentils, I decided that I would replace the meat with lentils. And, this is what I came up with!
- First, I sautéed a half cup of chopped onion with olive oil (about 10 minutes or so). Afterwards, I added in about a half cup of chopped carrots, a half cup of bell peppers, a half cup of celery, and 1 chopped zucchini. I allowed this to cook about 5 minutes before adding 1 small can of tomato sauce. Then, I covered this with a lid and let it simmer for about 10 minutes or so.
- I had already cooked the lentils, and I was allowing them to drain while I sautéed the vegetables. I poured the lentils into the vegetable mixture, mixed everything together, and seasoned to taste. Almost forgot! I also added in one small can of vegetarian beans. After adding all of this, I did have to transfer everything to a larger saucepan.
- The mashed potatoes which I used to top my vegetable mixture was also prepared ahead of time. I pureed a small bag of cauliflower and mixed it with the mashed potatoes. Then, I sprinkled the bottom of my olive oil coated Pyrex dish with vegan bacon bits. Afterwards, I poured in the vegetable mixture and topped it with cheese before I added the potato mixture to the top.
And with a salad - DELICIOUS!