Lentil & Veggie Stuffed Sweet Potatoes
Serving Size:6|Prep Time:40minutes|Cook Time:30minutes

  1. Warm oil in a large sauté pan over medium heat
  2. Add garlic, onion, carrots, mushrooms and spices. Sauté 5-7 minutes or until vegetables are tender.
  3. Add tomato paste and coconut aminos. Stir until vegetables are coated with tomato paste.
  4. Add gluten-free flour and stir again.
  5. Pour in vegetable broth and stir until the liquid boils and starts to thicken.
  6. Stir in frozen peas and cooked lentils. Turn off heat.
  7. At this point you can chill for future use or scoop into baked sweet potato and eat.
Chef’s Narrative
This meatless meal will please both vegan and omnivores alike. So rich in fiber and packed full of flavor that it may just become a regular addition to your meal rotation.
Recipe Substitutions
For a more traditional shepherd’s pie flavor, use a white-fleshed sweet potato, or even a russet potato.
  • 1tablespoonolive oil
  • 2cloves garlic, minced
  • 1yellow onion, finely chopped
  • 2carrots, diced
  • 8ouncescremini mushrooms, chopped
  • ¾ teaspoonsalt
  • ¼teaspoonblack pepper, freshly ground
  • 1teaspoondried thyme
  • ¼teaspoon dried rosemary
  • 2tablespoonstomato paste
  • 1tablespooncoconut aminos
  • 1tablespoongluten free flour
  • 1 cuplow sodium vegetable broth
  • 1cup frozen peas
  • 1 ½cupscooked brown lentils
  • 6baked sweet potatoes