Filling: 1 onion 6 medium carrots 1/2 a butterut squash 5 cloves garlic 2 turnips 1 cup chopped shiitake mushrooms 1 head of cauliflower 4 cups spinach & kale chopped 1 cup vegetable broth 1-2 cups diced tempeh 1 can chickpeas drained 1 can lentils 1/2 can lite coconut milk 1Tbsp sage, marjoram, garlic powder combined 2 Tbsp cocount oil
4 large sweet potatoes 1/2 can lite coconut milk 1/2 tsp garlic powder
Sweet potato topping prep and cook directions: Bring to boil large pot of water. Add sweet potatoes and boil for 20-25 mins or until potatoes are soft when a fork is stuck in to check. When soft, drain and scrape skin off outside and set in large mixing bowl. Mash sweet potatoes and add garlic powder and coconut milk to mix until you get a creamy texture. Set aside.
Filling prep and cook directions: Chop and saute onions, shitake mushrooms, garlic in large skillet with 1-2 Tbsp coconut oil until browned. Add chopped carrots, turnips, butternut squash, cauliflower, spinach, kale, vegetable broth and coconut milk to skillet. Sprinkle with sage, marjoram and garlic powder. Simmer 30 minutes covered on low or until vegetables are tender.
In a small sauce pan warm lentils, chickpeas and diced tempeh together. Sprinkle with sage and marjoram. Add to vegetable skillet.
When Vegetables & lentil mixture are cooked to tender, pour into oven safe baking dish. Pyrex dishes work well. Layer the top with the sweet potato mixture. Bake at 375F for 30 minutes. Enjoy!