This dish perfectly demonstrates how you can eat meatless without sacrificing flavor, fullness, or money. It doesn’t require weird ingredients, and it can be easily modified. Even carnivores will love it, you have my word.
Prep Time: 25 minutes Cook Time: 35 minutes
Yield: 6 servings
nonstick cooking spray
1 tbsp. olive oil
1 medium onion, diced
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
8 oz. button mushrooms, sliced
1-17.6 oz. carton Pacific Natural Foods Roasted Garlic Mushroom Lentil Soup
1 c. kale, chopped
1/2 c. bulgur wheat
2 c. prepared/leftover mashed potatoes, heated
salt and pepper
(Note: It’s no big deal if you can’t find that particular lentil soup. I’ve used regular old off-brand lentil soup, added a few extra sliced mushrooms, and called it a day. It was just as good!)
(Another note: Don’t feel like you have to scratch-make mashed potatos for this. If you get them pre-made or from a box, I promise not to tell anyone.)
Pre-heat oven to 350 degrees and coat a 2-3 qt. casserole dish with cooking spray.
Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 6 minutes. Add zucchini, squash, and mushrooms and cook 5-6 minutes more, or until soft.
Add soup, kale and bulgur; reduce heat to low and cover. Simmer for 5 minutes, until mixture has thickened and kale has wilted.
Pour veggie and soup mixture into casserole dish. Top with mashed potatoes.
Bake for 30 minutes. Turn on broiler and broil for 5 minutes before serving, or until potatoes are golden brown. Sprinkle with salt and pepper before serving.
DE-LISH! Enjoy it, y’all.