Polenta Shepherd’s Pie with Lentils
forksoverknives.com
forksoverknives.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 4 cups vegetable stock
  • 12 cups unsweetened, unflavored plant-based milk
  • 12 cups dry polenta
  • 12 tablespoons nutritional yeast
  • 12 teaspoons sea salt
  • 11 teaspoon baking soda
  • 1½ teaspoon freshly ground black pepper
  • 11 lb. mushrooms, thinly sliced (about 7 cups)
  • 11 medium onion, diced (2 cups)
  • 11 red bell pepper, diced (1 cup)
  • 112 cloves garlic, minced 
  • 12 bay leaves
  • 11 tablespoon dried oregano
  • 11 teaspoon dried thyme
  • 11½ cups vegetable stock
  • 1¼ cup oat flour
  • 12 (15-ounce) cans brown lentils, rinsed and drained (3 cups)
  • 11 (16-ounce) bag of frozen mixed vegetables
  • 11 tablespoon white wine vinegar
  • 11 tablespoon fresh parsley (plus more for garnish)
  • 1 Sea salt and freshly ground black pepper, to taste
  • 1 Hot sauce (optional)

Instructions

Comments

Log in or Register to write a comment.