| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Beans & ric, Main dishes, Vegan |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 3/4 |
c |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Flour |
| 1 1/3 |
c |
Vegetable broth |
| 1/4 |
tb |
Dried thyme |
|
|
Salt & pepper to taste |
| 2 |
c |
Lentils; cooked |
| 1 |
pk |
(10 oz) frozen mixed vegetables (or 1 can of Veg-All; drained) |
| 2 |
c |
Mashed potatoes; (homemade or instant) |
INSTRUCTIONS
Preheat oven o 375 degrees. Grease a round casserole dish.
In a saucepan, heat oil over med-high heat. Add onion & garlic; cook,
stirring, until softened, about 2 minutes. Stir in the flour until
absorbed. Add the broth, thyme, salt, and pepper. Cook, stirring, until
mixture comes to a boil. Stir in the cooked lentils and mixed vegetables
and spoon into casserole dish.
Top with mashed potatoes, spreading evenly over top, leaving an air-hole in
the middle. Alternatively, place potatoes in a large pastry bag fitted with
a large star tip. Pipe the potatoes around the edge of the casserole dish.
Bake 40 minutes or until potatoes brown on top.
NOTES : Recipe is vegan if mashed potatoes are made vegan.
Posted to MasterCook Digest by "Karen C. Greenlee" <greenlee@Bellsouth.net>
on Dec 16, 1998, converted by MM_Buster v2.0l.
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