Lentil Bolognese (vegan)

Servings: 6
Author: Nisha Vora

Husband-Tested in Alice's Kitchen

My husband and I thought this was especially delicious, perfect for company.  The texture is very "meaty" and the taste has depth.  Serve this up with a crisp green salad and some garlic toast for a grand meal!

Ingredients
1½ tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme (or use more oregano)
1½ teaspoons kosher salt, plus more to taste
Freshly ground black pepper to taste
1 (5.3-ounce) (150g) tube of tomato paste 
½ cup (120 mL) dry red wine 
3 cups (720 mL) vegetable broth
1 cup (185g) red lentils, soaked 
¼ cup (32g) walnuts (or pecans), crushed finely
1 (14.5-ounce/410g) can of crushed tomatoes or whole peeled tomatoes, crushed by hand 
12-16 ounces (340-454g) long, wide pasta (such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi)
1 tablespoon high-quality balsamic vinegar 
Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)

Instructions
Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.) 

Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. 

Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. 

Add a few spoons of water to deglaze the pan, and stir. 

Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes. 

Add the garlic, thyme, oregano, 1½ teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds. 

Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color. 

Pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy. 

Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine. Add the lentils and walnuts, and stir to incorporate. 

Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.
Add the crushed tomatoes and simmer for another 20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking. (If using crushed tomatoes, you may need to add a little water or lower the heat as needed to prevent burning.) 

Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle or so of pasta water (may not need it). 

Drain the pasta but do not rinse it. 

Taste the Bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar and stir to combine. 

Add the hot cooked pasta to the Bolognese and toss until well coated in the sauce, adding a bit of pasta water as needed to ensure the sauce coats the noodles. 

Garnish with chopped parsley or basil, if using.

Notes
If you're not serving all of the Bolognese at this time, transfer the amount of Bolognese sauce you'd like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover Bolognese sauce separately in the fridge. 

This recipe is best with tomato paste from a tube, not canned tomato paste. For the best tomato flavor, use whole peeled tomatoes and crush them by hand. Crushed and whole peeled tomatoes are hard to find in 14.5 ounce cans, so I usually use half of a 28-ounce can. 

You can try sautéing finely diced mushrooms after the onions to add in some of that natural umami, which walnuts bring. And/Or, if you have dried porcini mushrooms, you can blitz those in a spice grinder or small food processor into a powder (or use store-bought porcini mushroom powder), and 1/2 to 1 teaspoon of that when you add the veggie broth. Enjoy!

Information: (1 of 6 servings)  Calories 378; Total Fat 8.2g; Saturated Fat 0.8g; Cholesterol 0mg; Sodium 936mg; Total Carbohydrate 59.2g; Dietary Fiber 6.1g; Total Sugars 7.5g; Protein 14g; Calcium 50mg; 4% Iron 4mg 23% ;Potassium 650mg 14%

Miso Mushrooms W/ Butter Bean Puree and Chimichurri

By https://www.instagram.com/Sovegan/

Husband-Tested in Alice's Kitchen

Serves 4

This dish was just absolutely scrumptious!  I saved time and effort and used premade chimichurri.  

Ingredients:

1 large garlic bulb

olive oil

2 Tablespoons white miso paste

2 teaspoons smoked paprika

2 teaspoons ground cumin

salt and pepper, to taste

700g (25oz) portobello mushrooms or baby portobello/cremini mushrooms

3 x 400g (14oz) cans of butter beans, drained

1 lemon, juice only

320g (11.3oz) crusty bread, to serve (optional)

For the chimichurri:

1 large bunch of fresh flat-leaf parsley, finely chopped

1 red chili, seeds removed and finely chopped

1 small shallot, peeled and finely chopped

1 teaspoon dried oregano

2 Tablespoons red wine vinegar

Instructions:

Preheat the oven to 200°C fan / 425°F and line a large baking tray with baking paper.

Make the chimichurri, if using homemade. If using premade chimichurri, skip this step. Add the parsley, chili, shallot, dried oregano, red wine vinegar and a pinch of salt to a bowl. Mix, then stir in 5-6 Tablespoons of olive oil until the dressing runs smoothly off a spoon.

Slice the head off the garlic bulb to expose the cloves, then add the bulb to the tray. Drizzle the bulb with a glug of olive oil, then wrap the bulb in baking paper. Roast for 20 minutes.

Add the miso paste, smoked paprika, ground cumin, 3 Tablespoons of olive oil, 1 teaspoon of freshly ground black pepper and a pinch of salt to a bowl. Mix, then stir in splashes of water until you have a smooth paste.

Remove any dirt from the mushrooms, then brush them all over with the miso mixture (in the gills and over the caps). Add the mushrooms to the tray with the garlic, gills facing up - and roast for 25 minutes, flipping the mushrooms halfway through. When they’re done, brush any of the juice from the bottom of the tray all over the mushrooms.

Finally, add the butter beans to a blender along with the lemon juice and pinches of salt and pepper. When the garlic and mushrooms are ready. Remove the garlic bulb from the tray and squeeze the cloves into the blender, along with 3-4 Tablespoons of hot water. Blend, then keep adding hot water until the purée reaches a silky smooth consistency.

To serve, spoon the purée onto plates, top with the roasted mushrooms, then spoon over the chimichurri and serve with torn crusty bread.

Instant Pot Mushroom Risotto (Vegan Option)

Instant Pot Mushroom Risotto (vegan option)
served with nectarine slices, sourdough toast
and Sumac Onion Salad.

Recipe from Damn Delicious 

Husband-Tested in Alice’s Kitchen
Yield: 6 Servings

Well, this company-worthy risotto was the easiest I’ve ever made. It’s perfect for meal prep because you can use the Instant Pot and once you press the button, it’ll cook to perfection while you do other things. This is definitely comfort food at its best. I served this with fresh nectarines, sourdough toast and Sumac Onion Salad.  YUM!

4 Tablespoons unsalted butter, divided (Substitute vegan butter to make this dish vegan.)

3 cloves garlic, minced

1 onion, diced

8 ounces cremini mushrooms, thinly sliced (I used a mixture of mushrooms types.)

Kosher salt and freshly ground black pepper, to taste

2 cups chicken broth (I used Better Than Bouillon No-Chicken Broth to make this dish vegan.)

1 cup arborio rice

1/4 teaspoon dried thyme

2 cups baby spinach or baby kale

3/4 cup frozen peas, thawed

1/4 cup freshly grated Parmesan (Use vegan Parmesan to make this a vegan dish.)

Set a 6-qt Instant Pot to the sauté setting. Melt 2 Tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.

Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.

Stir in the broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Stir in spinach and remaining 2 Tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute. 

This dish tastes best fresh, but it did reheat nicely for lunch the next day.

Stuffed Mushrooms (Vegan)

 

Recipe from From My Bowl

Husband-Tested in Alice's Kitchen

Makes 4 servings

These little bites were absolutely scrumptious.  Make them for your next gathering! (Use tamari or Bragg's Liquid Aminos instead of soy sauce to make these gluten free.)

Ingredients

12 medium cremini mushrooms, stems removed (about 12 ounces / 340g)

2 Tablespoons low-sodium tamari, divided

1/2 cup (55 g) raw walnuts

1/2 cup (75 g) pine nuts

1/2 small yellow onion, quartered

1 rib celery, cut in fourths

3–5 cloves of garlic

1 1/2 Tablespoons nutritional yeast

1 Tablespoon fresh rosemary (or 2 tsp dried)

2 teaspoons fresh thyme (or 1/2 tsp dried)

1/2 teaspoon smoked paprika

1/2 teaspoon ground sage

1/2 teaspoon black pepper, plus more to taste

1 Tablespoon vegan butter (optional; or sub oil or water)

1/4 cup (60 ml) dry red wine

Prep: Preheat the oven to 400F and set a 9×9″ baking dish aside.

Marinate the Mushrooms:  place the mushroom caps in a large glass bowl and drizzle 1 tablespoon of tamari over them; use a spatula to gently toss them in the mixture, until evenly coated. Set aside and let marinate while you prepare the filling, tossing occasionally.

Toast the Nuts: bring a medium pan to medium-high heat; Add the pine nuts and walnuts to the pan and toast for 5 minutes, stirring frequently to prevent burning. The nuts should be fragrant and slightly golden when finished; set aside.

Process the Filling: add the onion and celery to a food processor and process until they are very finely chopped, almost at a chunky paste. Remove from the food processor and set aside. Then, add the toasted nuts, garlic, nutritional yeast, rosemary, thyme, paprika, sage, and black pepper to the food processor. Pulse until the nuts are very finely chopped, almost resembling coarse breadcrumbs. Reserve 3 tablespoons of this mixture to top the mushrooms; place the rest in a separate bowl apart from the onions/celery.

Cook the Filling: heat the vegan butter (or oil or 3 tablespoons of water) in a nonstick pan over medium high heat. Once warm, add the onion and celery mixture. Sauté for 5 to 7 minutes, until the onion is translucent and slightly golden. Deglaze the pan with the remaining 1 tablespoon of tamari. Then, add the ground nut & spice mixture to the pan; cook for 1 minute, to allow the nuts and spices to toast. Add the red wine to the pan and stir well into the mixture; it should begin to stick together and form a thicker “paste.” Sauté for an additional 5 minutes, stirring occasionally. Season with salt and additional pepper to taste, if necessary.

Fill the Mushrooms: Place each mushroom cap into the baking dish with the hollow side (where the stem used to be) facing up. Fill each mushroom with approximately 1 tablespoon of the cooked filling, using your fingers to press it in firmly (though some will remain on top). Sprinkle the reserved nut & spice “breadcrumbs” over each mushroom.

Bake: Bake in the top rack of the oven for 27-29 minutes, until the mushrooms have fully cooked and the topping is golden brown. Remove from the oven and transfer to a serving tray; serve warm, or as desired. Leftovers will keep in the fridge for up to 3 days and are best served warm.

Notes:

Substitutions: walnuts and pine nuts can be replaced with another buttery nut, such as macadamia nuts, pecans, or brazil nuts. 

Red wine can be replaced with 2 teaspoons of red wine vinegar + 1/2 cup (60 ml) vegetable broth.

If you do not have a food processor, you can use a knife and finely chop each ingredient.

Mushroom Toasts

 

Husband-Tested Recipe from Alice's Kitchen

Makes 2 generous servings

(This is a vegetarian dish, but you can easily make this vegan by swapping the cheese with mashed avocado.)

There are many versions of mushroom toast out in the world.  And, no wonder!  It's a wholesome, scrumptious, low budget meatless meal that everyone will love. It's very simple to make, but be warned.  Because it comes together so quickly, you must have all the ingredients prepped in advance.  

4 slices sturdy bread such as sourdough or whole grain (Pictured is Dave's Killer 21 Whole Grains and Seeds Bread found in the freezer section at Whole Foods.) 

2 1/2 ounces (about 1/2 package) Boursin Garlic & Fine Herbs Cheese (For a vegan version, use 1 large mashed avocado.)

4 cups baby kale or baby spinach

3 cloves peeled garlic, divided (Slice 2 cloves.  Leave 1 clove whole.)

1/2 pint cherry tomatoes, halved

3 scallions or 1 shallot or 1/4 red onion, thinly sliced

1/4 teaspoon or less red pepper flakes

8 ounces or so Baby bella mushrooms or other mushrooms, sliced or quartered

1/4 cup red wine or good quality balsamic vinegar

Water, as needed

Kosher salt, to taste

Freshly ground pepper, to taste

Olive oil

Be sure to prepare all the ingredients in advance because it comes together very quickly.

Place the bread slices on a baking sheet.  Brush each slice with a bit of olive oil.  Set aside.

Heat a large skillet on medium high.  Add some olive oil.  Add the mushrooms and onions.  Saute for a few minutes.  Add the red pepper flakes and 2 cloves of sliced garlic.  Stir about 1 minute.  Add the red wine or balsamic vinegar.  Stir until the liquid has evaporated.  If the mushrooms begin to stick, just add a splash of water.  Remove the mushroom mixture to a bowl and set aside.  Using the same skillet, add a bit more oil and once the oil is hot, add the greens and cherry tomatoes.  Stir until the greens are wilted.  Remove from the heat and set aside.

Heat the broiler.  Place the bread slices in the oven under the broiler.  Watch carefully.  Broil until the tops are toasty brown.  Remove the baking sheet.  Brush the tops with a bit of olive oil.  Rub the toast with the whole clove of garlic.  Sprinkle with salt and freshly ground pepper.  Flip the slices over.  Brush with olive oil and place the baking sheet back under the broiler.  Watch carefully because the second side will toast up much faster.  When the toasts are nicely browned with maybe a little char on the edges, remove them from the oven.  Again, brush with a bit of olive oil, rub with the garlic clove, sprinkle with salt and freshly ground pepper.  

Smear some of the Boursin cheese or mashed avocado on each slice.  Add the greens and tomato mixture.  Top with the mushrooms.  Serve hot with a fork and sharp knife and a large napkin ;-)

Instant Pot Vegetable Stew (Vegan)

 

Recipe from Teresa Sklenicka of A Plantiful Path

Husband-Tested in Alice's Kitchen

Serves 6 generously

The hubster and I thought this stew was savory, flavorful, and very satisfying.  What seems to make it stew-like and not soupy is the addition of red lentils.  They cook up so perfectly that they are not noticeable at all.  They provide extra protein and act as a thickening agent.  The addition of mushrooms is optional, but we thought they added to the meatiness of this delicious stew.  Serve it with a toasty whole-grain bread and a crisp green salad or fresh fruit for a meal fit for a king.

1 onion, chopped

3 celery stalks, diced

5 cloves garlic, minced

1 (6 oz.) can tomato paste

5 cups vegetable broth

6 carrots, chopped

8 small to medium Russet potatoes, cut into large cubes (I used about 4 cups of whole mini potatoes.)

5 large cremini mushrooms or button mushrooms, quartered (Optional, but we thought they helped the stew seem meaty.)

3/4 cup dry red lentils, rinsed and drained

2 teaspoons dry mustard

2 teaspoons dry parsley (I used about 1/4 minced fresh flat-leaf parsley because I usually have it in the fridge.)

1 1/2 teaspoons dried oregano

1 teaspoon paprika

1 dry bay leaf

1/2 teaspoon freshly ground black pepper

1 teaspoon kosher salt (This wasn't in the original recipe, but I used salt.)

1 cup frozen peas (I used fresh peas because I had them.)

In a 6 quart Instant Pot, saute the onion and celery until soft.  Add the garlic and sate for 1 minute.  Stir in the tomato paste and cook for 1 minute, stirring often.  Add about 1 cup of the broth and scrape up any brown bits on the bottom of the Instant Pot.  Add the carrots, potatoes, red lentils, mushrooms (if using), the remaining broth and the seasonings.  Stir will.  Be sure the Instant Pot is set to Sealing.  Pressure cook for 10 minutes.  Hit the Cancel button and allow the Instant Pot naturally release the pressure.  When the pin has dropped, remove the lid and stir in the peas.  Replace the lid and set a timer for about 4 minutes to cook the peas.  

Nutritional Information: (1 of 6 servings) 337 calories; 80.7 grams carbohydrates; 14.1 grams protein; 13 grams fiber; 12.4 grams sugars; 13603IU Vitamin A; 34.85 mg Vitamin C; 15 mg calcium; 4.34 mg iron

Mushroom Lentil Loaf (vegan)

Makes approx. 8 slices

Recipe from pumpkinandpeanutbutter.com

Husband-Tested in Alice’s Kitchen

 

When you are hankering for some comfort food, make this delicious Mushroom Lentil Loaf.  It’s meatless, but quite hearty.  Serve it up with some mashed sweet potatoes and peas for a filling dinner.  I didn’t have any ketchup to make a glaze and so I used some salsa to top off the loaf.  Yum!

 

Loaf Ingredients

2 cups green or brown lentils, cooked (from ¾ to 1 cup dry lentils), divided

2 Tablespoons olive oil

½ medium yellow onion, diced

½ cup carrots, diced

½ cup celery, diced

Kosher salt, to taste

Freshly ground pepper, to taste

8 oz. button mushrooms, sliced

2 heaping Tablespoons tomato paste

2 Tablespoons soy sauce (or tamari, if gluten free)

1 Tablespoon Worcestershire sauce (use Annie’s Natural brand if vegan)

1 ¼ teaspoon dried thyme

1 cup old fashioned oats, divided

½ cup almond meal (almond flour)

¼ cup or so favorite salsa, for optional topping OR make a glaze*

 

Glaze Ingredients (I used salsa instead of glaze, but below is the recipe that was in the original recipe)

½ cup organic ketchup

1 Tablespoon or less coconut sugar

1 teaspoon whole grain Dijon mustard

1 teaspoon apple cider vinegar

 

Preheat the oven to 375F. Cover a baking sheet with parchment paper.  In a small bowl , mix together the glaze ingredients and set aside.

In a large pan, drizzle olive oil and sauté the onion over medium-high heat for 5 minutes or until tender.  Add in the carrots and celery and cook for an additional 5 minutes.  Sprinkle with salt and pepper, to taste.  Add the sliced mushrooms and sauté until all the vegetables are tender, about 5 minutes more, then remove from the heat.

Pour the cooked vegetables into a food processor with 1¼ cup of the cooked, ½ cup oats, tomato paste, soy sauce, Worcestershire sauce, thyme, and salt and pepper, to taste.  Process for just a few seconds until the ingredients are combined, but not completely pureed.  You want them to still have a chunky texture.  Pour the contents into a large mixing bowl. 
Add the rest of the lentils, oats and almond meal.  Stir the ingredients together until they are completely combined and are sticking together well.  If the dough is crumbly, add a Tablespoon or two of water.

Use your hands to form the contents into a large ball, then place the ball on the parchment lined baking sheet.  Form the ball into a loaf shape, about 8 inches long and 4-5 inches wide.  Cover the loaf with half the glaze or salsa.  Bake for 30 minutes.  Pull out the loaf and cover with the remaining glaze or salsa.  Bake for an additional 10 minutes.  Let the loaf cool for 5-10 minutes before slicing, otherwise it will not cut clean. 

 

Ultimate Veggie Burgers

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Recipe from Cook’s Illustrated Magazine

Husband-Tested in Alice’s Kitchen and Marimar’s Kitchen

Yield: 12-14 (½ cup mix per burger)

We first tasted these burgers when we were on vacation with family at a beach house in Mexico.  Our daughter-in-law made these for us because she knows that we are trying to eat more plant based meals. We liked them so well, that I wanted to make them myself once we got home. Well, this is a project, one that should be done on a leisurely weekend day, but the burgers turn out really yummy and the recipe makes enough to last several meals.  (The original recipe says it makes 12 burgers, but I was able to make 14 generous size burgers using a ½ cup measure.) These burgers can be kept (uncooked) in the fridge for up to 3 days.  Or, you can freeze them (uncooked) with parchment paper in between each burger.  Thaw in the fridge overnight and cook.

Water

¾ cup dried brown lentils, rinsed and picked over

2½ teaspoons kosher salt, divided

¾ cup bulgur

2 Tablespoons vegetable oil, divided

2 medium onions, chopped fine (2 cups)

1 large rib celery, chopped fine (½ cup)

1 small leek, white and light green parts only, chopped fine (½ cup)

2 medium cloves garlic, minced or pressed through a garlic press (2 teaspoons)

1 pound cremini mushrooms, cleaned and sliced about ¼ inch thick (about 6 ½ cups)

1 cup raw unsalted cashews

1/3 cup mayonnaise (vegan mayo can be used)

2 cups panko (Japanese bread crumbs) (I think regular breadcrumbs would work.)

Freshly ground black pepper, to taste

Bring 3 cups water, lentils, and 1 teaspoon salt to a boil in a medium saucepan over high heat; reduce heat and simmer, uncovered, stirring occasionally, until the lentils are just beginning to fall apart, about 25 minutes.  Drain in a fine-mesh strainer.  Line a baking sheet with a clean towel.  Spread the drained lentils over, patting the lentils gently dry with another clean towel.  Cool lentils to room temperature.

While the lentils simmer, bring 2 cups water and ½ teaspoon salt to a boil in a small saucepan.  Stir in the bulgur and cover the pan immediately.  Take the pan off the heat and let stand for 15-20 minutes until the water is absorbed.  Drain in a fine-mesh strainer using a spatula to press out the excess moisture. Transfer the bulgur to a large bowl.

Heat 1 Tablespoon oil in a 12-inch skillet over medium-high heat until shimmering.  Add the onions, celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes. Spread the vegetable mixture on a second baking sheet to cool; set aside.  Add the remaining 1 Tablespoon oil in the now-empty skillet; heat over high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until golden brown, about 12 minutes.  Spread the mushrooms on the baking sheet with the vegetable mixture; cool to room temperature, about 20 minutes.

Process cashews in a food processor using pulses until finely chopped (don’t clean the processor bowl just yet); stir into the bowl with the bulgur.  Add the lentils to the bowl as well.  Add the vegetable-mushroom mixture and the mayonnaise.  Stir until mixed. 

Transfer half of the mixture to the now-empty food processor bowl.  Pulse until coarsely chopped, but cohesive.  Transfer the processed mixture to another large bowl; repeat with the remaining unprocessed mixture and then combine with the first batch.  Stir in the breadcrumbs and 1 teaspoon salt and freshly ground pepper, to taste. 

Line a baking sheet with paper towels.  (Paper towels will absorb any excess moisture.). Divide the mixture into 12 (or 14) portions using a ½ cup measure. Shape each into tightly packed patty, 4 inches in diameter and ½ inch thick.  Set the patties on the baking sheet. 

There were no directions for cooking these.  I just heated a little oil (or oil spray) in a non-stick skillet.  I put the patties in and cooked them at medium heat until browned on one side, then flipped the patties over and cooked until the other side was browned.

Serve with your favorite burger toppings.  I enjoyed them on top of a bed of shredded jicama, slathered with some spicy homemade HarissaMayonnaise and topped off with a fresh tomato and served it alongside some steamed peas.

Nutritional Information (1 of 12 burgers) 287 calories; 13.2 grams fats; 1.7 mg cholesterol; 175 mg sodium; 34.4 grams carbohydrates; 6.1 grams fiber; 9.3 grams protein

Vegetarian Shepherd’s Pie w/Cheesy Cauliflower Topping

Serves 8

Recipe from Martha Stewart Living Magazine

Adapted and Husband-Tested in Alice’s Kitchen

I had tested Spring Vegetable Shepherd’sPie with Turkey recently and we loved it.  However, I wanted to try something similar but without meat.  I found this Martha Stewart recipe, but because I loved the riced cauliflower and Boursin cheese topping of the turkey version, I decided to use the same topping for this vegetarian shepherd’s pie.  Riced cauliflower is now available frozen and is very convenient. Traditional shepherd’s pie is topped with mashed potatoes, but the cauliflower-cheese topping is absolutely delicious and a bit healthier too. This dish had an issue that I needed to address, but it tasted very yummy and so I thought I’d post this recipe with how I dared to adapt a Martha Stewart recipe. 

2 Tablespoons olive oil

1 large onion, finely diced

2 carrots, peeled and thinly sliced

4 cloves garlic, minced

10 oz. cremini mushrooms, sliced

1 Tablespoon tomato paste*

1 Tablespoon vegetarian Worcestershire sauce (I used Annie’s Naturals.)

1 bay leaf

1 cup French lentils, rinsed

4 cups water**

2 Tablespoons cornstarch

2 Tablespoons water

Kosher salt, to taste

Freshly ground pepper, to taste

1 cup frozen peas

2 (12 oz.) packages frozen riced cauliflower

1 (6.5 oz.) package light garlic-and-herb spreadable cheese (such as Boursin)

Heat the oil in a large soup-type pot over medium heat.  Add the onion, carrots, and celery and cook, stirring, until tender, about 6 minutes.  Add the mushrooms and garlic and cook, stirring until tender and most of the moisture is cooked out of the pot.  Add the tomato paste and cook, stirring, 1 minute.  Add the Worcestershire sauce, bay leaf, 4 cups water**, and lentils; season with salt and pepper.  Bring to a boil, then reduce to a simmer and cook until the lentils are tender, about 30 minutes or so.  If the filling seems too soupy or watery, in a small bowl, whisk together 2 Tablespoons cornstarch and 2 Tablespoons water.  Pour the “slurry” into the filling, stir and then allow to cook until the filling thickens a bit.  Add the peas.  Remove from the heat and season with salt and pepper.  Transfer the mixture to a 2½-3 quart baking dish.*** Prepare the frozen riced cauliflower according to the package directions.  Place the cooked cauliflower into a food processor along with the cheese.  Process until well blended.  It should look like mashed potatoes.  Dollop over the hot filling and spread.  (It may sink in a bit, but forge ahead.) Place the dish on a rimmed baking sheet and bake at 400F for 15 minutes or until bubbling.  Allow the shepherd’s pie to stand for about 20 minutes before serving to allow it to set a bit.  Serve with a crisp green salad.

*After spooning out 1 Tablespoon tomato paste, measure out by tablespoons the remaining tomato paste into an ice tray.  Freeze the tomato paste and then put them in a freezer-friendly container and pop them back into the freezer for another time.

**The original recipe called for the 4 cups water, but after following the directions, the filling seemed to be very “soupy” and I worried that the pie filling would not thicken up.  So, I ended up adding a “slurry” of cornstarch and water to the filling and cooking until it thickened up some.  I think next time, I will just add 3½ cups water and then see if that makes a difference.  You might try doing that and then you may not need a thickener.

***The original recipe called for a 2-quart baking dish, but I only had a 2 ½ quart dish.  Thank goodness, because the mixture came almost to the rim of the dish.  So, be sure to use a dish that has at least a 2½ quart capacity.

Nutritional Info: (1 of 8 servings) By my calculations, 1 of 8 servings = 248 calories and 8.0 grams fiber.