Cheesy Vegan Lentil Potato Bake

for the lentil part:

1 red onion

1 bell pepper

oil for the pan

1-2 cloves of garlic

1 heaping tbsp tomato purée

1 tbsp soy sauce

1 tbsp maple / agave syrup / sugar

½ cup vegetable broth (125ml)

2 bay leaves

1 can tomatoes, diced

½ can brown lentils (120g)

a splash of water to thin out the sauce,

if needed salt and pepper to taste

for the cheesy part:

1 tbsp vegan butter

1 tbsp corn starch

1 cup vegan cream (250ml) (soy or oat works best)

1 tsp white wine vinegar

a generous pinch of salt

2 handfuls melty vegan cheese

Also:

500g - 600g yellow potatoes

extra vegan cheese for the top

fresh or frozen basil or parsley to add in the end

*yields about 4 servings