If you enjoy both shepherd’s pie and mac uncheese, chances are you’ll love this nontraditional union of the two in one delicious casserole.
(15 ml) olive oil
(175 g) chopped mushrooms
(495 g) cooked lentils
(338 g) frozen mixed vegetables
(30 ml) tamari
- Salt and ground black pepper
(454 g) radiatore
or other small pasta
(600 ml) water
large russet potato
peeled and diced
(105 g) unsalted raw cashews
of a small yellow onion
(30 g) nutritional yeast
(28 g) vegan butter
(15 ml) fresh lemon juice
prepared yellow mustard
- Ground black pepper
- Toasted panko bread crumbs
- Preheat the oven to 375°F (190°C).
- To make the lentils: In a skillet over medium heat, heat the olive oil. Add the mushrooms and cook until soft, about 4 minutes. Stir in the lentils, mixed vegetables, 1 tablespoon (15 mof the tamari, the onion powder, and garlic powder and season with salt and pepper. Stir well to mix. Cook, stirring, for 2 minutes to blend the flavors. Remove from the heat and set aside.
- To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and set aside.
- To make the sauce: In the same pot over high heat, combine the water, potato, carrot, cashews, onion, and garlic and season with salt. Bring to a boil. Reduce the heat to maintain a simmer, cover the pot, and cook until the vegetables are soft, 10 to 15 minutes. Carefully transfer the contents of the pot to a high-speed blender.
- Add the nutritional yeast, butter, lemon juice, remaining 1 tablespoon (15 mof tamari, mustard, turmeric, and paprika and season with the pepper. Blend until completely smooth, stopping to scrape down the sides, as needed.
- Return the pasta to the pot. Pour the sauce over the pasta and gently stir to combine.
- Transfer the lentil mixture to a 9 × 13-inch (23 × 33 cbaking dish, spreading it evenly. Spread the pasta mixture on top.
To finish: Sprinkle the top with the toasted panko bread crumbs. Bake for 20 minutes. Serve hot.
Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.