1 small onion chopped
1 cup cooked lentils
4 small grated beets (I used golden)
1/4 cup chopped carrots
1/4 cup peas
1 cup stewed tomatoes blended until smooth
2 cups chopped swiss chard
1/4 cup celery
Enough potato slices to form a potato crust over pie (I used 1 lb fingerling)
1/2 cup almond milk
1 Tbsp olive oil
1 Tbsp flour
2 Tbsp nutritional yeast
1 tsp mustard
2-3 garlic cloves
Add to taste:
Balsamic vinegar
Braggs aminos
Olive oil
Salt and pepper
Saute onion and garlic until softened, add beet, celery and carrots. When soft, add tomato sauce and lentils. Season to taste (mustard… etc.) Put into a casserole pan.
In a separate pan start a roux for the cream sauce. Add almond milk, braggs, and nutritional yeast. Season to taste. Add potatoes and let simmer, then add potatoes on top of casserole and spread around.
Bake at 450 until bubbling and potatoes are soft.