Image By Boston Organics
2 tablespoon olive oil1 small yellow onion, diced (approx. 1 cup)3 cloves garlic, minced3 large carrots, peeled and diced (approx. 1 cup)8 ounces mushrooms, chopped 2 cups celeriac, peeled and diced
1 cup Fiddler’s Green Farm Organic Green Lentils, soaked overnight
3 tablespoons tomato paste1 tablespoon vegan Worcestershire1/2 cup dry red wine
1 cup Field Day Organic Vegetable Broth
1 teaspoon dried thyme1 teaspoon dried oregano4 large russet potatoes, peeled and chopped3 large parsnips, peeled and diced1/4 cup vegan butter1/2 cup non dairy milk (use unsweetened plain)1 teaspoon garlic powdersalt & pepper to taste
chives for topping
Place the potatoes and parsnips in a large pot then fill with water so that they are covered by a few inches. Bring water to a boil and allow to cook for 30-35 minutes, until they are very tender and able to be mashed.Meanwhile, start the filling by warming the olive oil in a dutch oven over medium heat. Add the onion and cook for a few minutes. Then add the carrots, mushrooms, celeriac, garlic, and seasonings {thyme, oregano and salt & pepper to taste} and cook for another 3-5 minutes. Pour in the red wine, tomato paste, and vegan Worcestershire and bring to a boil. Allow to cook for about 5 minutes.Next add the soaked and rinsed lentils along with the vegetable broth and bring to a boil. Once it starts to boil, reduce heat to low then cover and simmer for 30-35 minutes, until lentils are tender.Preheat the oven to 400°F and then drain the water from the potatoes and parsnips. Using a potato masher or fork, mash the potatoes and parsnips together. Add the vegan butter, milk, garlic powder, and salt & pepper to taste.Using a pie dish or large casserole dish, fill the bottom with the lentils and veggies. Top with a layer of mashed potatoes, spreading them evenly so that they cover the lentils.
Cook in the oven for 20-30 minutes, until the potatoes are a light golden color. Allow to cool for five to ten minutes then top with chives and serve.
Tested and Approved by Boston Organics (Tamara Monroe)
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This recipe was most recently featured in
Boston Organics Newsletter No. 12 of 2015.