- 3 lbs yukon gold potatoes
- 3 Tbsp vegan butter
- 1 Tbsp olive oil
- 1 onion
- 2 cloves garlic
- 2 cans cooked lentils
- 2 tsp fresh thyme
- 10-oz bag of frozen mixed veggies
- Make mashed potatoes with the potatoes and vegan butter.
- Sauté the onion, garlic and frozen vegetables with the olive oil.
- Add some (?) vegetable stock, and 2 Tbsp of cornstarch.
- Place vegetables & lentils on the bottom of a pan, cover with mashed potatoes.
- Bake at 425F for 10 to 15 minutes.