1 tbsp. olive oil
1 onion sliced
2 cloves garlic
3 cups of zucchini or summer squash sliced into half-moons or shredded
Salt and pepper
3 Large Sweet Potatoes
4 cups of unsalted vegtable stalk
1/3 – unsweetened, plain almond milk
1 teaspoon garlic powder
salt + fresh cracked pepper, to taste
Heat a pan to medium-high heat, and add in the oil, onion, and garlic. Saute for 5 minutes and then add the lentils and vegetable broth. Cook until the lentils are cook and then add the mushrooms, walnuts, tomato paste, worcestershire, dijon, salt, and pepper and stir everything together. Once the mushrooms are cooked turn the heat off.
Heat a pan to medium-high heat. Add the onion and garlic to the pan, followed by the vegetable of your choice, salt, and pepper. Cook everything through.
Cut potatoes into 1-inch cubes. Add potatoes to a large pot and cover with vegtable stalk. Bring to a boil and simmer until potatoes are tender, about 15 minutes. Mash potatoes and add milk and stir until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place.
Preheat the oven to 375 ℉
Layer the Vegan “Meat”, then the vegetables, then the potatoes and bake for 30 minutes or until bubbly and golden brown on top.
Let the casserole cool for 10-20 minutes before serving.