“Sumptuous Vegan Irish Dinner: A Taste of Eden in Every Bite”

Allergens

Nuts (cashews)

Ingredients

• 2 cups diced vegetables (carrots, onions, celery)
• 1 lb mushrooms, finely chopped
• 3 cups cooked green lentils
• 4 medium potatoes, peeled and cubed
• 2 cups almond milk
• 3 cups fresh kale, washed and chopped
• 1 cup cashews, soaked overnight
• 2 tbsp nutritional yeast
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Olive oil

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large pan, sauté diced vegetables in olive oil until softened. Add chopped mushrooms and cook until they release their moisture and begin to brown.
3. Stir in cooked green lentils and season with salt and pepper. Remove from heat and set aside.
4. For the kale and cashew cream sauce, blend soaked cashews, almond milk, nutritional yeast, garlic, and a pinch of salt until smooth and creamy. Set aside.
5. Boil potatoes in water until fork tender. Drain and mash with almond milk, salt, and pepper. Set aside.
6. Layer the vegetable mixture into two oven safe dishes or one large dish, then top with mashed potatoes.
7. Bake for 30 minutes, or until golden and bubbly on top. Allow to rest for 5 minutes before serving.
8. Serve with a dollop of kale and cashew cream sauce on the side.

Chef’s Insight

This vegan Irish dinner showcases the versatility of plant-based ingredients while maintaining the comforting flavors of traditional cuisine.

Notes

Make sure to pre-soak cashews for optimal creaminess.