My Thanksgiving main dish was amazing – The mashed lentils acted almost like a thick gravy over the flavorful veggies.
Really, this is more like pot pie. But I already have a Vegan Pot Pie Filling.
So for the above recipe title, I needed to get creative, and I got creative with the actual recipe as well.
It was originally Shepherds Pie. Potatoes aren’t my favorite veggie, but flipping through my cookbooks, I thought the filling sounded good. By the time I was finished cooking, my “stuffing” looked nothing like the one in the cookbook.
However, it still tasted absolutely delicious!
In fact, it was so delicious that I’ve already made this multiple times.
The second time, I decided to add zucchini (which is why there’s zucchini in the second photo but not the first).
it’s your choice whether to add the zucchini – I love it both ways.
.
Vegan Lentil Stuffing
(or pot-pie filling)
- 1 medium onion, sliced (175g)
- 1-2 cups spinach (I used 60g)
- 2-4 carrots, cut into coins (I used 140g, but feel free to use more) (I actually recommend non-organic carrots for this, as they tend to be much sweeter.)
- 1/2 can diced tomatoes
- Optional: 1 zucchini, cut in coins (I used 280g, but I steamed 1/2 separately and mixed them in later.)
- 1 stalk celery, cut into coins (I used 65g)
- 1/2 cup to 1 cup cooked lentils, drained and mashed (I used 110g Westbrae)
- 1 1/2 tsp dry basil
- 1/2 tsp salt
- 1/4 to 1/2 cup water
- 2 tsp olive oil, or more if desired (You can omit this, but you’ll lose the yummy, buttery taste!)
Heat oil, then add carrots, zucchini, onion, and celery. Cook a few minutes (like 10), then add spinach, lentils, spices, and tomato. Cook 2 more minutes. Add the water, bring to a boil, then cover and lower to simmer for 45-50 minutes, or until the carrots are soft and stuffing is flavorful. Without the optional ingredients, this makes around 3 cups, or around 2 servings. (However, if you follow my personal gram measurements, it makes quite a bit more.)
The ingredient list might seem long, but this recipe comes together surprisingly easily. (It helps to have a sweet mom willing to chop all the veggies for you.)
What’s your favorite way to eat beans?
Yes, I know lentils are technically not beans. But just go with me here. Some of my favorite bean recipes include bean soups, salads, refried beans on sandwiches, and bean chili.
All CCK bean recipes can be seen here: 50+ Healthy Bean Recipes.
Links Of The Day:
Twelve healthy & delicious ways to eat pumpkin for breakfast, including pancakes, cinnamon rolls, and pumpkin grilled cheese!
Mini Apple Pies – Baked In A Muffin Tin
pinto beans are my favorite! i like eating them in mexican-style food yuuuuuum.
Yum! I love me some beans! I keep a constant stock of those Westbrae lentils, so now I have a new fabulous use for them:)
Love lentils and beans! They’re simply delicious.
By the way, I was in the mood for a boatmeal today (we were out of berries *tear*) so had to get creative (this happens when the fridge is running low :P) and settled on carrot cake boatmeal. Well when I say ‘carrot cake’ it was more just an addition of grated carrot rather than cake 😛 I’m thinking a few savoury varieties including carrot and zucchini could be happening in my kitchen this week. I’ll let you know how it goes 😀
Ooh definitely keep me updated, girl! 🙂
Hi Katie,
This recipe looks amazing! I will be making this for dinner tonight, it is perfect for a cold winters night!
PS I love your site! I look at it daily, just tried you banana pb butter, and it was ridiculously good! Thanks for the great recipes!
-Ashley
Awww thanks, Ashley! Your sweet words made my day :). Let me know what you think of the lentil dish! And be sure to use non-bitter carrots. I make this at least once a month, but last time I made it, I unfortunately got some bitter carrots and it totally ruined the dish :(.
Made this for dinner – yummy!
Aw, I’m so glad you made it! It was actually my dinner last night too! 🙂
Sooo not fair! I love this recipe and used to love lentils too! But a few months ago i accidentally ate some undercooked ones (all it took was one mouthful tasting if they were done yet!) and i got a bad case of food poisening from them! I tried eating them again (Cooked to HELL!) about a month later, but no luck =( They don’t like me anymore!
Mean lentils… you are now off my christmas card list….
So! BEWARE! If you’re cooking them from dried, make sure to cook the hell out of them!
(which you probably know, but since the “incident” i’m warning everyone!) Same goes for all dried beans, kidneys beans inparticular, which are EVIL if undercooked!
Thanks for all the lovely recipes Mrs.CCK!
Muchos love
xx
Oh no :(. But I understand how a favorite food can quickly go to the naughty list when you get sick after eating it. That happened to me with snickers bars… and corn dogs. Hehe luckily I can’t eat either of those anymore now that I’m a vegan. I definitely don’t miss them lol.
In anticipation of my favorite holiday, I tried your breadless stuffing today. It was the first time I have cooked with lentils! The recipe came out great. I threw in some cubed eggplant instead of the zuccini. Delicious!
I am so so excited you liked it! 🙂
Katie, I am sorry…I am have left you two comments in the same day! I can’t help it, everything I make from your site has been a success! I read (somewhere) that you don’t really like to add nutritional info to your recipes, soooo…. forgive me for asking, but can I get a ballpark of the nutritional info for the stuffing? Please?
I asked nicely :]
Katie? Nutritional info? Pretty please?
Hi Katie,
Can’t wait to try this. Apologies if someone already asked but what size can of tomatoes do you use?
Thanks! Marci
15-16 oz can 🙂
I just so happen to have a cup of leftover cooked lentils and some fresh spinach, so today I ran to Whole Foods to pick up other ingredients! Can’t wait to make this tomorrow… nothing wrong with a Thanksgiving dish in February, right?
Hey, it’s soon going to be Lent. What better for Lent than LENTils? 😉