I found this recipe on the Calorie King website and modified it to make it vegan. For those that aren’t vegan, you could omit the nutritional yeast and top with grated cheese instead.
What goes in:
400g of pumpkin, sliced thinly
4 small to medium potatoes, sliced thinly
1 tablespoon of olive oil
1 brown onion, chopped
2 cloves of garlic, crushed
1 teaspoon of curry powder
1 teaspoon of dried coriander leaves
1 teaspoon of cumin
2 celery sticks, chopped finely
1 cup of red lentils, cooked
1 tablespoon of soy sauce
250g soy cream cheese (I use Kingland)
1 cup of nutritional yeast
Pepper to taste
How you do it:
Preheat the oven to 220 degrees.
Place the pumpkin in a microwave safe bowl and cook in the microwave until soft. Do the same with the potato.
In a fry pan heat the olive oil. Fry the garlic and onion until brown and soft. Throw in the cumin, curry powder, coriander leaves and celery. Cook until the celery begins to soften.
Tip the cooked potato, pumpkin, red lentils and celery mixture into a large bowl. Add the soy sauce, cream cheese, nutritional yeast and pepper and then mix. I don’t normally add any salt as the soy sauce and nutritional yeast give enough flavour.
Tip the mixture into a large baking dish. Place in the oven and cook for 45 minutes or until golden on top and cooked all the way through.
Love Alana xx