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About the Dish

  • Green Lentils

    Green Lentils

  • Carrot

    Carrot

  • Potatoes

    Potatoes

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Onion

    Onion

  • Tofu

    Tofu

  • Tomato Paste

    Tomato Paste

  • All Purpose Flour

    All Purpose Flour

  • Vegan Mayonnaise

    Vegan Mayonnaise

  • Nutritional Yeast

    Nutritional Yeast

  • Thyme

    Thyme

METHOD

1
MISE EN PLACE • Heat broiler to high. • Peel potato, and cut into 1-inch pieces. Cover with water. • Peel and chop onion. • Cut tofu into 1/2-inch dice. • Dice carrot • Pick and chop thyme leaves.
2
• Place a small saucepan over medium-high heat. Add lentils, carrot and 1 3/4 cups water. • When water boils, reduce heat. Cover and simmer until lentils are tender and have absorbed most of their liquid, 15-20 minutes.
3
• While lentils cook, place a medium saucepan over high heat. Add potato, 1 teaspoon kosher salt and enough water to cover. • When water boils, reduce heat. Simmer until just tender, 15-20 minutes.
4
• After 10 minutes, in a bowl, dissolve bouillon cube in 1 cup hot water. • Stir in liquid aminos.
5
• Place an ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil. Add onion, tofu and 1/4 teaspoon kosher salt. Cook, stirring often, until golden, about 5 minutes. • Stir in tomato paste, and cook for 1 minute
6
• Stir in lentils, 1/4 teaspoon salt and any remaining cooking liquid. • Sprinkle flour over lentil mixture. Cook, stirring, 1 minute.
7
• Stir in bouillon mixture. • Cook until mixture thickens and bubbles, about 2 minutes. • Keep warm over low heat.
8
• Drain potatoes. • Mash well. Stir in mayonnaise and nutritional yeast until smooth. • Fold in thyme, reserving some for garnish. • Spread over filling, leaving outer edge uncovered.
9
• Place skillet under broiler until potato turns golden, about 5 minutes. • Garnish with remaining thyme, and enjoy!