~Mediterranean Shepard's Pie~
If you are planning your meal for tomorrow's #meatlessmonday , I have a super easy and delicious recipe for you!
•2 cups cubed butternut squash
•1 1/2 cups cubed sweet potato
•3 fresh sage leaves
•2 T nutritional yeast
•1/3 cup water
👉🏼 In a large pot, bring water to a boil (enough water to cover the veggies). Add squash and potato and boil until tender ~ about 10-20 minutes. Save 1/3 cup of the water then drain the veggies. Add squash, potatoes, sage, nutritional yeast, and 1/3 cup of cooking water to a blender and pulse until a mashed consistency.
•3/4 cup dry lentils
•veggie stock (~2 cups total)
•1/2 red onion, minced
•3 cloves garlic, minced
•1 T Dijon mustard
•2 T tomato paste
•1 T apple cider vinegar
•1/2 t pepper
•1 T chopped fresh sage
•3 cups cubed eggplant
•1/2 T Olive oil
•1 cup chopped green beans
•3/4 cup green peas
•1/2 cup shredded brussel sprouts
•1/4 cup finely chopped walnuts
1. Cook lentils in 1 1/2 cups veggie stock then set aside.
2. In a medium heat large skillet or pot, add garlic, onion, and 1/4 cup veggie stock and saute for 2 minutes. Add mustard, tomato paste, vinegar, pepper, and sage. Stir and saute for 2 minutes.
3. Add eggplant and stir until coated. Drizzle in Olive oil and saute for 5 minutes.
4. Add green beans, peas, brussel sprouts, walnuts, and 1/4 cup more of veggie stock. Cook for 5 minutes then stir in lentils and itailian seasoning.
✨Plate the filling then top with the mashed butternut squash!
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