Vegan Christmas Recipe Booklet

Green lentils, caramelised onions, and a delectable roast vegetable mash topping make this the perfect meal centrepiece. Ultimate Winter Lentil and Roast Veg Bake

Preparation time: 30 minutes • Cooking time: 2 hours Makes 6 servings

Ingredients For the Roast Veg Topping: 1 ⁄ 2 large cauliflower, chopped into florets 1 medium sweet potato, peeled and diced 3 carrots, peeled and diced 2 medium potatoes, peeled and diced 1 Tbsp olive oil Sea salt Black pepper 2 Tbsp non-dairy yogurt 2 Tbsp nutritional yeast 1 tsp Dijon mustard For the Caramelised Onions: 3 onions, roughly sliced 2 Tbsp olive oil Pinch sea salt For the Filling: 2 Tbsp extra virgin olive oil 1 large onion, roughly chopped 6 cloves garlic, sliced 300 g dark green lentils, rinsed 1 Tbsp vegan bouillon powder dissolved in 1.5 litres water 250 g mushrooms, chopped 1 tsp sea salt 2 Tbsp balsamic glaze 1 Tbsp vegan Worcester sauce (or 1 tsp Marmite) 2 Tbsp extra virgin olive oil 1 tsp soy sauce or tamari 1 tsp maple syrup or golden syrup (optional) Pinch black pepper

Method To Make the Roast Veg Topping: l Preheat the oven to 180˚C.

l Put the veg on a large baking tray. Toss with the olive oil and season with the salt and pepper. Bake for 35 to 40 minutes. l Allow to cool a bit then add to a large bowl and mash. l Add the yogurt, nutritional yeast, and mustard and season with more salt and pepper. Mix well. Set aside. To Make the Caramelised Onions: l Add the onion to a large pan with the olive oil and salt and sauté over low heat for 20 minutes, until soft and caramelised. Set aside. To Make the Filling: l Add the oil to a large pan and warm over medium-low heat. Cook the onion for 8 to 10 minutes, until soft and beginning to brown. l Add the garlic and cook for another few minutes, stirring, then add the lentils and the bouillon/water mixture. l Bring to the boil and boil for 10 minutes then reduce the heat to low. l Add the mushrooms and simmer for 30 minutes. Add a little more water if needed. l Stir in the remaining ingredients. To Assemble: l Spread the filling over the bottom of a large casserole tray. Spoon the caramelised onions on top and spread the mashed veg over everything. l Sprinkle with the walnuts and a drizzle of olive oil and bake for 15 minutes. l Allow to cool a bit before serving.

To Serve: 4 Tbsp walnuts, slightly broken Olive oil