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Always check the ingredients to make sure the product is vegan.
- 1 small Onion, chopped
- 3 small carrots, chopped
- 1/2 cup spinach, chopped
- 1 stalk celery, chopped
- 1 large tomato, chopped
- 2 tbsp olive oil
- 15 oz can of Lentils, mashed
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1 tbsp Braggs or soy sauce
- 3 medium potatoes, roughly chopped
- 1/4 cup soy milk
- 1 tbsp margarine
- salt to taste
- Preheat over to 350 F. Boil or steam the chopped potatoes until they can be pierced easily. In a medium saucepan, saute the onions, carrots, spinach, celery and tomatoes in the oil. Once carrots are tender, add the mashed Lentils, basil, salt, and Braggs. Stir and simmer without a lid until the liquid cooks off.
In a large bowl, mash together the potatoes, soy milk, margarine and salt with a Potato masher or fork. Set aside. Pour the vegetable mixture into a lightly oiled 9 X 9 baking dish. Layer the mashed potatoes over the top. Bake for 15 – 20 minutes.