Summary

Ingredients

For the filling:

• 250 g mushrooms, brown
• 200 g smoked tofu
• 100 g lentils, uncooked
• 100 g peas
• 1 slice celery
• 3 carrot (s)
• 1 leek stick (s)
• 1 clove garlic
• 1 onion (s)
• 3 tablespoon soy sauce
• 1 tablespoon thyme
• 2 teaspoons Dijon mustard
• 0.5 teaspoon ½ paprika
• 0.25 teaspoon ¼ cayenne pepper
• 1 shot red wine, vegan
• salt and pepper
• oil

Moreover:

• 1 sachet mashed potato powder
• 1 tablespoon vegan margarine, e.g. Alsan
• salt and pepper
• nutmeg

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Instructions

1. Cook the lentils in salted water with enough liquid until they are soft. Then drain and set aside. Dice the celery, carrots, onions and garlic, cut the leek into slices.
2. Heat some oil in a large pan. Chop the mushrooms and smoked tofu, add to the pan and fry until the mushroom water has boiled away. Add onions, garlic, carrots, celery and leek and sauté until the onions are translucent. Then add the lentils. Season with salt and pepper. Add a dash of red wine and continue frying until the liquid has boiled off completely. Stir in the soy sauce, mustard, thyme, paprika, cayenne pepper and some freshly ground pepper. Let everything simmer for a moment and finally season with salt.
3. Mix the mashed potatoes with hot water and 1 tablespoon margarine and season to taste.
4. Preheat the oven to 200 ° C. Put the filling in a baking dish and distribute the potato mixture evenly on top. Bake in the oven for 25 minutes, then turn on the grill until the crust begins to turn brown. Serve hot.