Caramelized Onion Veggie Casserole

Servings 4

• 1/2 cup frozen peas

• 1/2 cup frozen corn

• 4 sweet onions thinly sliced

• 1tbsp Agave

• 2tbsp EVOO

• 1 cup cooked brown lentils

• 1tbsp dried thyme

• 8oz white button mushrooms chopped

• 2 leeks sliced thinly

• 2 carrots chopped

• 5 cloves of garlic minced

• 5 russet potatoes quartered

• 1/4cup almond milk

• 1tbsp almond flour

• 1/2 Cup vegetable broth

• 2tbsp vegan butter

• 1/3 cup grated vegan Parmesan (optional: extra for topping)

• 1/2 cup vegan white wine

• 1tbsp soy sauce

• 2 tsp black pepper

• Nonstick spray

1. Add EVOO to pot with onions and turn heat to medium. Sauté for 20 minutes stirring halfway through. Continue to sauté until mushrooms are a deep brown.

2. Add agave and mix well to combine. Sauté another 10 or so minutes until mushrooms and very soft.

3. Remove half of onions and set aside

4. Add carrots, leeks, mushrooms and garlic in with the onions and sauté for about 7 minutes.

5. Add lentils, thyme, 1tsp pepper and white wine. Continue to sauté until the wine is absorbed

6. Add almond flour, soy sauce and vegetable broth and continue to sauté

7. Preheat oven to 400

8. Add peas and corn and continue to sauté until most of the liquid is absorbed and mixture thickens

9. Start another pot of boiling water and add potatoes. Cook until softened and then drain

10. Add butter, 1tsp pepper, almond milk and Parmesan and mash potatoes until smooth

11. Mix in the half of caramelized onions (that was previously set aside) with the mashed potatoes

12. Spray and 13x9 baking dish with nonstick spray

13. Spread vegetable mixture in bottom of dish and top with mash potatoes

14. Top with Parmesan cheese if desired

15. Bake for 30 minutes or until edges are bubbling