For some people, eating vegan is to say that you only eat lettuce or only very light dishes. Know that this is completely false. Believe me, you can eat 100% plant based and eat very well like sometimes rich and not always good for health. You have to be careful. It is not because there is nothing that comes from animals on your plate that you will eat well. I see appearing more and more vegan prepared dishes that are not very interesting nutritionally speaking. The new trend of plant based steaks for example is not really to recommend in my opinion … Anyway, a healthy diet is a home-made diet. So I know, you’re going to tell me we do not always have time to eat well and prepare good food. If you follow my blog, you have many examples of healthy, greedy and plant based recipes!
Winter gives me cravings for hot and hearty dish. I loved the gratin dishes from my childhood. So I wanted to find a vegan alternative to this kind of dish very “frenchis”. This gratin is very simple to prepare, it is also inexpensive. Moreover, I am sure that it will please everyone, even carnivores! There is only one spoon of olive oil, so very little fat. Everything else are just good things, lentils are rich in irons, proteins and fibers for example. I love to accompany it with baby spinach in salad, it gives lightness.
It is also very good warmed up. It should simply be covered with foil and placed in a refrigerator. You then pass it to the oven to warm it up. The huge plus that I advise you is hazelnut oil. Drizzle this oil over and you will be licking his chops!
Gratin of mashed potatoes and lentils with carrots peas
For 6 personnes
Vegan / Gluten free
Preparation time : 30 minutes / Cooking time : 45 minutes
1kg Potato Agata
3 glass of green lentils
1 mixing bowl of frozen peas and carrots
3 dried bay leaves
2 tsp chili powder
1 tbsp olive oil
2 tbsp ground mustard
salt and pepper
4 cs of nutritional yeast
In a saucepan, pour the lentils, mix of carrot and peas, cover with water and add the bay leaves. Cover and cook for 30 minutes.
Peel the potatoes and cut into pieces, cook them with steam (or water if you prefer). When cooked, about 20 minutes, crush them with a fork or a mash fork. Add olive oil, season with salt and pepper.
Once the lentils are cooked with the carrots, add the mustard, chili powder and season, mix. Then, pour into a gratin dish. Cover with mashed potatoes and sprinkle with nutritional yeast for a gratin effect.
Bake at 190°C for 45 minutes.