- 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
INGREDIENTS:
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
INSTRUCTIONS:
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!
NOTES:
Can be stored in an airtight container in the refrigerator for 2-3 days.
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