I will be honest, this is one meal I missed not having meat anymore, but now I don’t have to worry… It tastes SO similar!
4 tbs tomato paste (pure, no added salt)
1 tbs relish (nan’s of course! Watch for added salt and sugars)
2tbs coconut aminos sauce
1 cup of uncooked lentils (soak for a few hours before and drain)
1 cup of carrot, chopped
1 cup of celery, chopped
1 cup of frozen peas
1 cup of mushroom, chopped
1 cup of onion, diced
3 garlic cloves
1 vegetable stock cube (look for no added salt or ‘no salt seasoning’)
2 bay leaves (remove at the end before topping with mash)
A sprinkle of rosemary and Thyme
2 cups of water
1. Bring the ingredients above to the boil on the stove in a crock pot, then simmer for 30 minutes.
2. Boil 1 large peeled and chopped sweet potato, drain and mash with 1/4 cup of almond milk.
3. Add to the top of the mixture. Optional: top with vegan cheese.
4. Place the crock pot in the oven and cook on 200 degrees for 30 minutes. Top with chopped parsley when cooked.