This is a vegan version of Shepard’s Pie with a whipped potato-cauliflower topping. Ingredients: 1 C green lentils, rinsed and sorted2 1/2 C water1 tsp tamari1 tsp herbs de provence dash salt1/3 C tomato puree1 medium onion, chopped (about 1/2 cup) or combination of chopped onion, leeks, shallots) 4 oz mushrooms, sliced 1 red or […]