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

Servings: 4-5 persons

Preparation time: 60-75 minutes

PUMPKIN PUREE

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

thyme

pepper

salt

Optional: (plant-based) butter and breadcrumbs

HOMEMADE VEGAN GROUND BEEF OF LENTILS AND NUTS

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

pepper

salt

Add the potato cubes in a large pot with water and cook until tender.
Meanwhile, fry the onion and garlic translucent in a little vegetable oil.
Add the pumpkin cubes and simmer for 20-30 minutes on a low heat.
In the meantime, add the ingredients for the homemade vegan ground beef into a food processor and mix until smooth.
Heat a little vegetable oil in a pan and fry the vegan ground beef for 10-15 minutes.
Meanwhile heat the oven to 180 °C.
When the potatoes are soft, drain the potatoes, put them in a large bowl with the pumpkin and mash them into a puree.
Then add the milk, mustard, thyme, butter, salt and pepper and mash again.
Spoon the vegan ground beef into a greased oven dish.
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.
Finish with parsley and serve. Enjoy!