It can be a bit harder to find a satiating vegan dish, but this does it! So deliciously hearty and rich, you won’t believe it’s vegan. It requires a bit more prep and cooking time but this is great batch cooking dish. Enjoy a serving after you make it, portion a couple for lunches and then freeze the rest for a later time! Inspired by Jamie Olivers’s similar recipe.
Ingredients – makes 7/8 servings
- 3 medium red-skinned potatoes
- 3 medium sweet potatoes
- 40 g dairy-free margarine (Earth Balance)
- 1 yellow onion
- 2 carrots
- 3 cloves minced garlic
- 2 sticks celery
- 1 tablespoon ground coriander seeds
- olive oil
- 1/2 small bunch thyme
- 350 g chestnut mushrooms
- 12 sun-dried tomatoes
- 2 tbsp. balsamic vinegar
- 2 tbsp. red wine vinegar
- 2 cups vegetable stock
- 15 oz can cooked chickpeas
- 15 oz can cooked lentils
- 2 small bunch rosemary
- 30 g panko breadcrumbs
- zest of one lemon
1. Peel and chop all the potatoes into rough 2 cm chunks. Place the red skinned potatoes into a large pot of water and bring to boil. Simmer for 5 minutes, then add the sweet potatoes. Simmer both potatoes for 5-10 minutes more.
2. Drain potatoes and then add the margarine. Mash until smooth.
3. Peel and finely slice the onion, carrots, celery and garlic cloves. Add to heated pan of olive oil. Add thyme leaves and cook for 10 minutes or until softened.
4. While the above vegetables are sautéing, roughly chop the mushrooms and sun-dried tomatoes. Add to pan along with balsamic vinegar and 2 tablespoons of sun dried tomato oil from the jar. Cook for another 10 minutes then add the red wine vinegar.
5. Stir in stock, lentils and chickpeas. Leave this to cook for 5-10 minutes or until thickened and slightly reduced. Transfer to baking dish.
6. Spread potato mash on top of mixture in baking dish. Mix together olive oil, breadcrumbs and lemon zest. Spread mixture overtop of potato mash. Bake in oven for 10-15 minutes.
Calories: 389 kcals
Carbohydrates: 51 g
Fibre: 15 g
Fat: 16 g