avec lentilles et petits pois
Ce plat végétarien ne vous manquera pas de viande! Les champignons et le boulgour se combinent pour former une farce savoureuse. Le tout est couronné par des tourbillons de purée de pommes de terre avec de la mozzarella à base de plantes! Ingrédients : Pomme de terre Russet • Lentilles (lentilles, eau, sel, chlorure de calcium, EDTA de disodium, acide citrique) • Dinde hachée • Champignons • Petits pois • Mirepoix (carotte, oignon, céleri) • Mozzarella à base de plantes (eau, huile de coco, fécule de pomme de terre modifiée, amidon de maïs modifié, amidon de maïs, sel marin, arôme, extrait d'olive, carotène) • Sauce tomate (eau, pâte de tomate, amidon de maïs modifié, huile de soja, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Mélange d’épices pour sauce brune (farine de blé (blé), sauce soya déshydratée [sauce soya (soya, blé, sel), maltodextrine, sel], poudre d'oignon, poudre d'ail, sucres (extrait sec de sirop de maïs, maltodextrine), extrait de levure, dioxyde de silicium, huile de canola, colorant caramel) (soya, blé) • Bouillon de légumes en poudre (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), légumes déshydratés (sulfite) (carotte, pomme de terre, oignon, poireau, poivrons rouges et verts, chou, céleri, tomate, ail), protéines végétales hydrolysées (maïs, soja) , fécule de pomme de terre, huile de palme, amidon de maïs, extrait de levure, huile de canola, extraits d'épices, herbe, extrait de curcuma, arôme naturel) (soya, sulfites) • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites).
Allergens
Utensils
Tags
Pomme de terre Russet
2 unit(s)
Mozzarella à base de plantes, râpée
0.75 cup
Champignons
227 g
Petits pois
113 g
Mirepoix
113 g
Lentilles, en conserve
1 unit(s)
Base de sauce tomate
2 tbsp
Mélange d'épices pour sauce
20 g
Bouillon de légumes en poudre
7.5 g
Mélange d’épices acidulé à l’ail
7 g
Dinde hachée
250 g
Beurre à base de plantes*
4 tbsp
Sel*
0.25 tsp
Poivre*
0.125 tsp
Lait à base de plantes*
4 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.) Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until potatoes are fork-tender.
- Meanwhile, heat a large oven-proof pan over medium-high.
- While the pan heats, thinly slice mushrooms.
- Drain and rinse lentils.
- When the pan is hot, add 2 tbsp (4 tbsp) plant-based butter or oil, then add add turkey, along with mushrooms. Season with salt and pepper. Cook for 4-6 min, breaking up turkey into smaller pieces, until mushrooms have softened and turkey is cooked through.**
- Add mirepoix and Zesty Garlic Blend. Cook for 3-5 min, stirring often, until veggies soften. Season with salt and pepper.
- Add tomato sauce base and Gravy Spice Blend. Cook for 1 min, stirring often, until veggies are coated.
- Add peas, lentils, stock powder and 3/4 cup (1 1/4 cups) water.
- Bring to a boil over high, then reduce heat to medium. Cook for 3-4 min, stirring often, until sauce thickens slightly and veggies are tender.
- Season with salt and pepper. (NOTE: If you don't have an oven-proof pan, transfer filling to a 8x8-inch baking dish for 2 servings or a 9x13-inch dish for 4 servings.)
- When potatoes are fork-tender, drain and return to the same pot, off heat.
- Mash plant-based cheese, 2 tbsp (4 tbsp) plant-based butter and 1/4 cup (1/2 cup) plant-based milk into potatoes until creamy.
- Season with salt and pepper.
- When filling is done, top with mash, spreading into an even layer. (TIP: Use a fork to create a design on top of mash. This adds texture and helps the potatoes brown in the oven.)
- Broil in the middle of the oven for 4-5 min, until mash begins to brown.
- Remove cottage pie from the oven and let stand 5 min.
- Divide between plates.
If you've opted to add turkey, add turkey along with mushrooms to the pan. Season with salt and pepper. Cook for 4-6 min, breaking up turkey into smaller pieces, until mushrooms have softened and turkey is cooked through.** Follow the rest of the recipe as written.
1020
kcal
Calories
43
g
Fat
14
g
Saturated Fat
110
g
Carbohydrate
13
g
Sugar
17
g
Dietary Fiber
52
g
Protein
95
mg
Cholesterol
2400
mg
Sodium
0.2
g
Trans Fat
2500
mg
Potassium
150
mg
Calcium
8
mg
Iron
