Recipe by GE flowerchild
I was feeding meat eaters at my birthday party, and I wanted to cook something that wasn't very exotic, and something filling that they would like. This is what I came up with.
- 1 (12 ounce) package quorn mince (chopped up mushrooms or another brand of fake ground beef would be fine)
- 1 large chopped yellow onion
- 1 garlic clove
- 1 cup cooked lentils
- 1⁄2 cup vegetable broth
- 3 tablespoons vegetarian worcestershire sauce
- 1 tablespoon tamari or 1 tablespoon soy sauce
- 1 (12 ounce) can chopped tomatoes
- 3 carrots, chopped
- 2 cups sliced green beans
- 1⁄2 cup sliced mushrooms (if you aren't already using them instead of Quorn)
- 3 large approx baking potatoes (small red potatoes are especially good if you have them)
- 1 1⁄2 cups rice milk
- 1 tablespoon black pepper
- 2 tablespoons margarine (earth balance non-hydrogenated margarine is good) or 2 tablespoons nutritional yeast (earth balance non-hydrogenated margarine is good)
- 1 teaspoon paprika
Directions See How It's Made
- Boil or microwave potatoes.
- Cook lentils in vegetable broth. Add in extra water if it needs it.
- As the lentils cook, cut up the onion, garlic, carrots, green beans (bite size), and mushrooms.
- Saute the onion and garlic for a minute or two then add the carrots and green beans.
- Add in Quorn, Worcestershire sauce, tamari, and tomatoes and continue to cook until the Quorn is completely thawed.
- Add black pepper and cooked lentils.
- Mash the potatoes with the rice milk and vegan margarine, or nutritional yeast. They should be almost runny.
- Pour filling into a large dutch oven and add potatoes on top.
- Sprinkle with paprika and bake, covered, at 375 degrees for approx 35 minutes (or until the green beans are cooked through. Much less time if you use canned green beans).
- Serve with fresh baked wheat rolls, and vegetables on the side. This makes enough food for an army, but it makes great leftovers.