Fearne Cotton's autumn veggie bake
If you’re looking for some midweek inspiration, Fearne Cotton’s here with a veggie treat the whole family will love.
Taken from Happy Vegan by Fearne Cotton
Autumn veggie bake: squash, lentil, mushroom and thyme
Fearne says: This is one of my favourite Sunday lunch options. My mum is a vegetarian too and my husband has drastically cut out meat lately, so it can feed the masses adequately, as well as adding that much needed comfort to a Sunday. It’s full of veg and lentils so is easy on the gut and a dream for the taste buds. The perfect winter warmer that doesn’t leave you in a lull.
2 onions, finely chopped
3 tbsp olive oil, plus extra for drizzling
3 garlic cloves, crushed
2 tbsp fresh thyme leaves
Half a butternut squash, deseeded and cut into 2cm cubes
4 carrots, cut into 1cm cubes
200g shiitake mushrooms, thinly sliced
1 tbsp white spelt flour
500ml vegetable stock
100g red split lentils, washed
2 tbsp soy sauce
2 large sweet potatoes, thinly sliced
Sea salt and freshly ground black pepper
Salad or greens, to serve
Put the onions, oil, garlic and half the thyme leaves into a large pan and set over a medium-high heat. Sauté for 8 minutes, stirring frequently, until the onions are softened, taking care not to let them brown.
Stir in the squash, carrots, mushrooms and flour and fry for another 3-4 minutes, stirring constantly. Add the stock, lentils and soy sauce and bring to a boil. Reduce the heat and simmer for 25-30 minutes, stirring now and again, until the lentils are soft and the vegetables are almost tender. Season to taste.
Preheat the oven to 200C, fan 180C, gas mark 6
Bring a large pan of salted water to the boil and cook the sweet potato slices for 3 minutes. Drain thoroughly and lay out on a board.
Transfer the vegetable mixture into a large casserole dish and lay the sweet potato slices on top. Drizzle over some olive oil and scatter over the remaining thyme leaves. Season well and bake for 30-40 minutes, until golden on top and all the vegetables are tender.
Serve with a salad or some greens