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–+ servings

Plant-Based Winter Bake

Deb PlowmanDeb Plowman
A hearty medley of flavours featuring finely shredded savoy cabbage, nutrient-rich split red lentils, and finely chopped garlic and onions. This comforting dish harmonizes the essence of tomato paste and passata with the subtle savour of vegetable stock powder and optional Tabasco for an extra kick. Infused with a fragrant blend of mixed herbs, the casserole is crowned with layers of thinly sliced medium to large potatoes (approximately 800g) and a crisp topping of freshly made breadcrumbs. This plant-based marvel encapsulates the warmth and wholesomeness of a winter's embrace in every satisfying bite.
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Course Main Course
Servings 4 people

Ingredients
  

  • ½ lrg savoy cabbage finely shredded
  • 1½ cups split red lentils
  • 1 brown onion finely shredded
  • 2 cloves garlic finely chopped
  • 2 tbsp tomato paste
  • 2 cups passata or blended canned tomatoes
  • 1 tbsp vegetable stock powder
  • tabasco sauce optional
  • 1 tsp mixed herbs
  • 4 med potatoes about 800g
  • 1 cup freshly made breadcrumbs

Sauce

  • ½ tbsp raw brown onion
  • 1 tbsp cornflour (corn starch)
  • ½ cup cashews
  • 1.5 cups soy milk
  • 1 tsp dijon mustard
  • ½ tsp vinegar
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1 tsp plantbased chicken style stock
  • ½ tsp salt optional
  • ½ tsp date paste / other sweetener (maple syrup/rice syrup)

Instructions
 

  • Heat a medium saucepan on a gentle heat, add cabbage and herbs. Place on the lid and allow the cabbage to steam in its own juices.
  • Put lentils in a medium saucepan, cover by an inch of water, and add the onion, garlic, tomato paste, passata, stock powder and optional tabasco; bring to a boil, reduce heat and simmer until cooked to a thickish soup.
  • Finely slice the potatoes (use a mandolin or processor, or with a knife, about ½ cm thick) and steam for 10 minutes or until just tender.
  • Make the white sauce by putting all ingredients into a blender, blending til smooth, pouring into a small saucepan and stirring constantly until thickened.
  • Grease a deep baking dish or casserole dish which has a close-fitting lid e.g. Pyrex or Le Creuset)
  • Layer in the dish as follows:
    1/3 of the potatoes
    1/3 of the cabbage
    1/2 of the lentil mixture
    1/3 of the white sauce
    1/2 of remaining potatoes
    1/2 of remaining cabbage
    Rest of lentils
    1/2 of remaining white sauce
    Remaining potatoes
    Remaining cabbage
    Remaining white sauce
    Breadcrumbs
  • Bake for 40 minutes, in a moderate oven, placing on the lid for the last 15 minutes to prevent top burning. Test it is cooked through by piercing with a knife. It should be very soft, top crisp and sauce bubbling. Allow to stand for 10 minutes before serving.
Keyword plantbased, vegan, wfpb
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