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Ingredients
0 servings
1red onion
small, chopped
1carrot
chopped
6 ouncegreen bean
trimmed and cut into 1/2 inch pieces
1zucchini
or yellow squash, chopped
8 ouncesmushrooms
chopped
1 tablespoonwhite miso paste
2 tablespoonumami sauce
page 5
1 teaspoonfresh thyme
minced, or 1/2 teaspoon dried
3 tablespoonnutritional yeast
ground black pepper
2 cupslentils
cooked
Cauliflower mash
page
Instructions
Step 1
Steam the onion, carrot, and green beans in a steamer basket over boiling water for 5 minutes. Add the zucchini and steam for 3 minutes longer, or until the vegetables are tender. Drain and set aside in a shal- low baking dish. Heat the broth in a saucepan over medium heat. Add the mushrooms, miso, Umami Sauce, thyme, 2 tablespoons of the nutritional yeast, and black pepper to taste. Cook, stirring, for 5 minutes, or until the mush- rooms are soft. Transfer to a blender or food processor. Add ½ the cooked lentils and blend until smooth. Add up to ½ cup of additional of broth to make the gravy smoother, as desired. Combine the gravy with the remaining 1½ cups of lentils, add to the steamed vegetables, and stir. Set aside. cup XOTHER VEGETABLES Preheat the oven to 375°F. Stir the remaining 1 tablespoon of nutri- tional yeast into the Cauliflower Mash; then spoon it on top of the lentils and vegetables, smoothing to cover the surface. Bake until hot, 30 to 40 minutes. TIP: To save some time, you can substitute about 3 cups of frozen mixed vegetables for the carrot, green beans, and zucchini. Simply steam them, and then proceed with the recipe. X HERBS AND SPICES Lenovo 100 1 Fn
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