I think I have come to the overwhelming realization that I don’t like vegan casseroles. It’s nothing personal. I tried hard to like them. In fact, this meal was supposed to be a casserole. However, I found myself staring at an empty pot and frantically searching pinterest for anything else to put in it.
I believe that the problem lies in the lack of cheese. Without some sort of gooey middle, a casserole is really just your starch piled on beans.
Having said that, I am more than open to being schooled, and if someone has a great vegan casserole that doesn’t require fake stuff (like soy cheese), I am all ears!
Anyway, I stumbled upon several lentil and potato stews, and here is my interpretation:
Potato lentil stew
2 chopped potatoes
2 chopped carrots
1 chopped onion
1 large can diced tomatoes
1 cup green lentils
1.5 cups water
Basil, oregano, and thyme
Salt and pepper
Stir all together. Season to taste. Solar cook covered for 3 hours or until lentils are soft.
Rating: acceptable. Nothing to write home about, but the seasonings are good. I think I should have cooked mine a bit longer as the carrots were still slightly firm.