Name: Creamy Lentil Vegetable Bake
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 8 servings
Ingredients: 1 cup cashews (soaked for 1 hour in boiling water); 0.625 cup water; 2 clove garlic cloves; 2 tbsp nutritional yeast; 1.5 tbsp lemon juice (freshly squeezed); 0.5 tsp sea salt (plus more to taste); 0.25 tsp black pepper (freshly ground); 1 bulb cauliflower (large head cut into florets); 1 null sweet potato (large, peeled and chopped); 6 null carrots (medium, peeled and chopped); 2 tbsp olive oil; 1.5 tbsp olive oil; 1 null sweet onion (diced); 6 clove garlic cloves (minced); 1.5 cup puy lentils (French green lentils); 4 cup vegetable broth; 5 sprig fresh thyme; 0.25 cup tahini; 2 tbsp white miso paste; 2 tbsp balsamic vinegar (high-quality)

Instructions

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1

Soak cashews (1 cup) in boiling water for 60 minutes. Drain and rinse thoroughly.
2

Preheat oven to 205C. Prepare cauliflower (1 head) into florets, chop sweet potato (1 large) into chunks, and slice carrots (6) into small rounds.
3

Toss the vegetables with olive oil (2 tbsp) and season. Roast on sheet pans for 25 minutes until tender and browned.
4

Reduce oven to 175C. Heat olive oil (1.5 tbsp) in a Dutch oven and sauté onion (1 sweet) for 5 minutes until browned.
5

Add garlic cloves (6 clove) and sauté for 2 minutes until fragrant.
6

Pour in vegetable broth (4 cup), puy lentils (1.5 cup), and fresh thyme (5 sprig). Simmer for 25 minutes until lentils are al dente.
7

Remove thyme. Stir in tahini (0.25 cup), white miso paste (2 tbsp), and balsamic vinegar (2 tbsp). Adjust seasoning to taste.
8

Blend the soaked cashews with water (0.625 cup), garlic cloves (2 clove), nutritional yeast (2 tbsp), lemon juice (1.5 tbsp), sea salt (0.5 tsp), and black pepper (0.25 tsp) until creamy.
9

Assemble the bake by layering vegetables, then lentils, then the cashew cream in a baking dish. Bake for 20 minutes until bubbling.