By Jane Ciccone
- 1 medium onion, diced
- 2 small cloves garlic, minced or 1 tsp garlic powder
- 3 cups baby bella mushrooms, roughly chopped
- 3 TBSP azuki bean miso paste
- Salt and pepper to taste
- 1 1/2 cups uncooked brown or green lentils, rinsed and drained
- 4 cups vegetable stock
- 2 tsp fresh thyme or 1 tsp dried thyme
- 3 cups frozen peas
- 3 cups frozen corn
- 3 pounds yukon gold potatoes, scrubbed clean and cut into 2 inch chunks
- 3-4 TBSP vegan butter or extra virgin olive oil
- 3-4 TBSP vegetable broth
- Salt and pepper, to taste
- ¼ tsp garlic powder
- 3 TBSP nutritional yeast
- Preheat the oven to 425 degrees F. Lightly grease a 2-quart baking dish. Set aside.
- Place potatoes in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they break apart when pierced with a fork.
- Once cooked, drain, add back to the pot.
- Add vegan butter or oil, salt, pepper, garlic powder, nutritional yeast and mash with a potato masher. If too thick, add some vegetable broth a bit at a time. When they reach desired consistency, loosely cover and set aside.
- In a large saucepan or dutch oven, saute onions, garlic and mushrooms and 1 TBSP olive oil over medium heat, until lightly browned and caramelized – about 7-10 minutes.
- Add salt, pepper and miso paste, stir to incorporate.
- Add lentils, stock, and thyme then stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
- In the last 10 minutes of cooking add the frozen peas and corn, stir, and cover to let flavors come together.
- OPTIONAL: To thicken the mixture, whisk in 2 Tbsp cornstarch or arrowroot powder and whisk over medium heat.
- Taste and adjust seasonings as needed. Then transfer lentil mixture to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
- Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the potatoes are lightly browned on top.
- The longer it sits before serving, the more it will thicken.
- Let cool completely before storing in the fridge for up to 4 days. Reheats well in the microwave.
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After having children, Jane and her husband, Jesse, wanted to continue the same Italian tradition they both grew up with: gathering in the kitchen as a family around 5 o’clock and sharing an antipasti platter before dinner. However, their young daughter at the time seemed allergic to gluten. Rather than give up the delicious combination of crackers, cheeses, olives and roasted veggies, Jane began searching for gluten-free crackers that her daughter could eat. As a vegan and lifelong health enthusiast, she was discouraged at the amount of overly-processed and preservative-filled options on most grocery store shelves. Jane began tinkering with her own vegan and gluten-free cracker recipes and promised to never use less than honest ingredients.
Because food that is made with the best possible ingredients not only tastes better, but also makes one feel better, Jane began creating her own “honest” recipes and…the seeds of Onesto were planted!
Jane loves sharing her vegan recipes with her family and friends (who are definitely NOT vegan!). She especially loves when they request her recipes more than the “traditional” versions they are used to.