https://calgaryavansino.com/recipes/lentil-bake-millet-cauliflower-crust/
Ingredients
Millet and cauliflower crust:
- 1180ml water
- 370g millet
- 750g cauliflower florets
- 2 tsp salt
- 212ml almond milk, unsweetened
- 2 tbsp nutritional yeast
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tbsp chives
Lentil filling:
- 525g green lentils
- 1180ml vegetable stock (or water if you don’t have stock)
- 3 tbsp olive oil
- 2 onions, diced
- 4 garlic cloves, diced
- 10 chestnut mushrooms
- 1 head of fennel, chopped
- 4 carrots, chopped
- Salt and pepper, to season
- 400g can chopped tomatoes
- 300g peas, frozen is fine
- 2 tbsp tomato paste
- 2 tbsp fresh rosemary
- 1 tsp dried marjoram (optional)
- 4 tbsp flat leaf parsley, finely chopped
Millet and cauliflower crust:
- 6 cups water
- 2 cups millet
- 6 cups cauliflower florets
- 2 tsp salt
- 1 cup almond milk, unsweetened
- 2 tbsp nutritional yeast
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tbsp chives
Lentil filling:
- 3 cup green lentils
- 6 cups vegetable stock (or water if you don’t have stock)
- 3 tbsp olive oil
- 2 onions, diced
- 4 garlic cloves, diced
- 10 chestnut mushrooms
- 1 head of fennel, chopped
- 4 carrots, chopped
- Salt and pepper, to season
- 400g can chopped tomatoes
- 2 cups peas, frozen is fine
- 2 tbsp tomato paste
- 2 tbsp fresh rosemary
- 1 tsp dried marjoram (optional)
- 4 tbsp flat leaf parsley, finely chopped
If you have a big group coming over – or just a very hungry family – this lentil bake with a millet and cauliflower crust is a fantastic one-dish vegetarian meal that I’m sure will soon become a household favourite. It is a “casserole” at it’s very best – hearty, satisfying and full of rich flavours. Of course, you can halve the recipe if you want to make a smaller portion, but I doubt you’ll want to!
Pre-heat the oven to 205C/400F.
To make the topping:
Bring the water to a boil in a large saucepan. Then add the millet, cauliflower and salt. Cover and reduce heat to low and simmer for 30 minutes until the cauliflower and millet are cooked.
Next, transfer the millet/cauliflower mixture to a bowl and add the almond milk, nutritional yeast, garlic powder, and onion powder.
Use a hand mixer to blend everything together. If it’s too dry add some more almond milk. Add in the salt, pepper and chives
To make the lentil filling:
Put lentils and stock in a large pot, and cook lentils for 30 minutes until tender. While those are cooking, sauté the onions in the olive oil until they begin to brown.
Add in the garlic, mushrooms, fennel, carrots, salt, pepper and cook for another 15 minutes, stirring regularly.
Then add the tomatoes, peas, tomato paste and spices. Once that is all mixed well and cooked, add the lentil mixture.
Assemble in a large casserole dish. Spread the lentil/vegetable mixture evenly on the bottom, and then gently top that with the cauliflower mash mixture.
Sprinkle a little extra flat leaf parsley and nutritional yeast on the top and put it in the oven.
Place the casserole dish on a larger tray to catch any goodness that bubbles over so it doesn’t dirty your oven. When cooked, remove from the oven and serve. This tastes delicious with a leafy salad.
