• Kim Bresseleers

Casserole of Pumpkin Puree and Homemade Vegan Ground Beef of Lentils and Nuts

This casserole of pumpkin puree and homemade vegan ground beef of lentils and nuts is delicious and ideal as a comfort food during the colder months! The pumpkin puree is nice and creamy and the vegan ground beef is made from lentils and nuts, making it ideal as a meat substitute.

Casserole of Pumpkin Puree and Homemade Vegan Ground Beef of Lentils and Nuts

Servings: 4-5 persons

Preparation time: 60-75 minutes



1 kg potatoes, cut into cubes

1 butternut, cut into cubes

1 onion, finely chopped

2 cloves of garlic, crushed

150 ml (plant-based) milk

1 tablespoon of mustard




Optional: (plant-based) butter and breadcrumbs


320 grams of lentils, drained and rinsed with water

160 grams of walnuts

4 tomatoes, diced

2 tablespoons of tomato paste

paprika powder

cumin powder




  1. Add the potato cubes in a large pot with water and cook until tender.

  2. Meanwhile, fry the onion and garlic translucent in a little vegetable oil.

  3. Add the pumpkin cubes and simmer for 20-30 minutes on a low heat.

  4. In the meantime, add the ingredients for the homemade vegan ground beef into a food processor and mix until smooth.

  5. Heat a little vegetable oil in a pan and fry the vegan ground beef for 10-15 minutes.

  6. Meanwhile heat the oven to 180 °C.

  7. When the potatoes are soft, drain the potatoes, put them in a large bowl with the pumpkin and mash them into a puree.

  8. Then add the milk, mustard, thyme, butter, salt and pepper and mash again.

  9. Spoon the vegan ground beef into a greased oven dish.

  10. Divide the pumpkin puree over the ground beef and smooth it out evenly. Sprinkle a little breadcrumbs over it and put in the preheated oven for 15 minutes.

  11. Finish with parsley and serve. Enjoy!


Similar recipes:

Summer Mashed Potatoes

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