2tablespoonsnonhydrogenated margarine*optional, see notes
Salt to taste
2tablespoonsolive oil*optional, see notes
1large onionfinely chopped
6ouncescremini or baby bella mushrooms
215-ounce cansLentilsor about 3 1/2 cups cooked lentils with a little of their cooking liquid, lightly drained but not rinsed
2tablespoonsdry red wineoptional
1-2Tablespoonsreduced-sodium soy sauce or Bragg’s liquid aminos*
2teaspoonsseasoning blendsuch as Spike or Mrs. Dash
Freshly ground pepper to taste
3tablespoonscornstarch or arrowroot
8-10Ouncesbaby spinach or arugula leaves
1cupfresh bread crumbs or panko bread crumbsgluten-free if needed
Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
Stir the margarine into the potatoes until melted, then add the rice milk and mash until fluffy. Cover and set aside until needed. Preheat the oven to 400 degrees.
While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.
Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.
Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.
Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.
Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.
Susan's Notes*This recipe comes out equally delicious without the margarine or olive oil. Mash the potatoes with the rice milk only, and use a non-stick pan to sauté the onion, adding a splash of vegetable broth if needed to prevent sticking.Most regular soy sauce contains gluten. Look for a specially-marked gluten-free version if you're cooking for someone who's gluten-sensitive and omit if soy is an issue.Nutrition (per serving, margarine and oil omitted): 283 calories, 8 calories from fat, <1g total fat, 0mg cholesterol, 331.1mg sodium, 1319.1mg potassium, 57.5g carbohydrates, 11.2g fiber, 4.2g sugar, 12.7g protein, 7 points. (Nutrition courtesy of FatFree Vegan Kitchen–any mistakes are mine.–SV)