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Healthy Recipes

Vegan Mushroom & Lentil Shepherd’s Pie Oh My!

Serves 4-6 (large portions) INGREDIENTS Base Filling: Olive oil 1 onion, finely chopped 1 cup finely chopped celery 4 cloves garlic, finely chopped 2 cups cooked or canned green or brown lentils 2 cups mushrooms, coarse chopped 1 cup walnuts, fine chopped (optional, omit for nut free)* 2 T tamari or soy sauce 1 cup vegetable broth 2 T flour or cornstarch** 3 cups mixed frozen veggies (choice of carrot, corn, green beans, peas…), thawed and drained. 2 tsp dried thyme 2 tsp dried or fresh parsley Fresh ground pepper and salt to taste DIRECTIONS In an oven-proof frying pan – cast iron works great – sauté onion in olive oil until translucent, then add chopped garlic and cook for 2-3 min. Then add dried herbs, chopped mushrooms, salt and pepper and sauté until mushrooms cook down. Then add cooked lentils and chopped walnuts if used. Stir in thawed veggies

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