A Thanksgiving Recipe for Vegan Guests

If a friend or family member coming over for Thanksgiving adhere’s to a vegan diet, the holiday season can be a culinary minefield. Everyone’s roasting turkeys and whipping up pate, and your guest is left eating the sides. There are plenty of vegan recipes that fit with the season and also taste great. Here’s one delicious and nutritious holiday entree for you and your vegan guests.

Lentil and Mushroom Shepherd’s Pie

• 12-ox rotini pasta
• 1/2 cup rice milk
• 2 tablespoons vegan butter
• 2 tablespoons olive oil
• 1 large chopped onion
• 2 minced garlic cloves
• 6 oz sliced Baby Bella mushrooms
• 2 15-oz cans of lentils
• 2 tablespoons red wine
• 2 tablespoons soy sauce
• 10 oz fresh baby spinach
•  1 cup bread crumbs
• 1/2 teaspoon thyme
• 3 tablespoons corn starch

Place peeled and diced potatoes in a large saucepan, cover with water, and bring to a simmer before covering and simmering for 20 minutes. Drain the potatoes, transer them to  small mixing bowl, whip in the rice milk until fluffy, season with salt to taste, and set aside.

Saute the onions in olive oil until they’re translucent. Add the garlic and mushrooms and saute until the onion has turned golden-brown. Add the lentils and allow the mixture to come to a simmer. Stir in the soy sauce, wine, thyme, and pepper. Make a thick paste with the cornstarch and water and stir it into the mixture. Slowly add the spinach and allow to simmer just until it’s wilted.

Scatter the bread crumbs across the bottom of a lightly oiled 2-quart casserole dish. Carefully pour the mixture into the lentil mixture and cover with the whipped potato mixture. Bake for 35 minutes or until the top is golden brown.

Finally, enjoy the delicious flavors of this dish with your friends and family during Thanksgiving dinner.