This dish has become a staple in my home, but not the traditional kind. My version is stuffed with deliciously seasoned lentils and veggies, and topped with vitamin-packed sweet potato mash. This recipe comes from my cookbook and is the perfect simple, economical, hearty dinner that the whole family will love.
⅓ cup green lentils (approx. 1 cup cooked lentils)
1 tbsp. extra virgin olive oil
1 onion, finely chopped
1 garlic clove, minced
¼ cup vegetable broth
1 cup chopped vegetables (carrots, celery, zucchini, etc.)
½ cup fresh or frozen peas
½ cup fresh or frozen organic corn
1 tbsp. vegan Worcestershire sauce
½ tbsp. Bragg liquid soy seasoning
Sea salt and pepper
Steam whole sweet potatoes for 20 minutes, until cooked through.
Simmer lentils in 2 cups water or broth for 20 minutes. Strain and set aside.
Preheat oven to 375°F.
Line a loaf pan with parchment paper.
In a large frying pan, sauté onion and garlic in olive oil until fragrant. Add vegetable broth, chopped vegetables, peas and corn and cook 3-4 minutes. Add Worcestershire sauce, soy seasoning and cooked lentils.
Mash cooked sweet potatoes.
Add ½ cup of mashed sweet potato to the lentil mixture to help with binding. Reserve the remaining sweet potato.
Pour lentil mixture into prepared loaf pan.
Season remaining sweet potato with salt and pepper to taste and spoon over lentil mixture. Bake 35-40 minutes uncovered.