Preparation time 10 min
Cooking time 15 min
This recipe keeps for 4 days
Ingredients (4 servings)
Potatoes
- 3 medium Potatoes, raw (peeled and quartered)
- 1 tsp Salt (to taste)
- 1/2 tbsp Coconut oil
- 1/4 cup Vegan cooking cream, soy
Stew
- 2 1/2 cup Lentils, boiled, with salt
- 1/2 cup Water (or vegetable broth, more as needed)
- 1 large Red onion (chopped)
- 2 clove Garlic, raw (crushed)
- 1 tbsp Olive oil
- 2 cup Mushrooms, raw (sliced)
- 2 tbsp Soy sauce
- 1 tbsp Balsamic vinegar
- 2 tsp, ground Oregano, dried
- 1/2 cup Vegan cooking cream, soy
- 1/4 tsp, ground Black pepper
- 1/2 tsp Salt (to taste)
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Instructions
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Prepare mashed potatoes
Add potatoes to a large pot and cover with enough water so they are just submerged. Bring to a boil on high heat and cook until they slide off easily when pierced with a fork, around 15 minutes. Then drain the potatoes and add them back to the pot. Season with salt, add the coconut oil and vegan cooking cream and mush until tender and fluffy. -
Prepare the Stew
Heat a large skillet over medium heat. Once hot, add the cooking oil, chopped onion and salt. Soté for three minutes, stirring occasionally. - Add mushrooms, back pepper and oregano and soté for another five minutes, stirring frequently.
- Add lentils, water, soy, vinegar and cooking cream and cook for another 3 to 5 minutes. Add more water if needed.
- To serve, divide the mashed potatoes between serving plates and top with lentils and mushrooms stew. Garnish with fresh parsley.
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How to store
Store leftovers separately, up to 4 days in the fridge or up to 1 month in the freezer.
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Nutrition
One serving contains 408 calories, 17 grams of protein, 10 grams of fat, and 64 grams of carbohydrates.
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