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