3 large potatoes
3 large sweet potatoes
2 Tbsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 can lentils
1 can diced tomatoes, or 4 fresh medium tomatoes chopped
½ cup salsa
2 tsp tamari or soy sauce
½ tsp hot sauce
¾ cup dry breadcrumbs
½ cup TVP (texturized vegetable protein) chunks or slices
1 can corn
1 red pepper, chopped
Spices: cayenne, cumin, thyme, salt, pepper, whatever you like, to taste
Preheat oven to 375F.
Cube and boil potatoes until soft and then mash. (Optionally add whatever you normally use in your mashed potatoes, but the sweet potatoes make it creamy and tasty as is.) Set aside.
Heat oil in a large skillet. Cook onions and garlic until tender. Stir in rest of ingredients and cook for 10-15 minutes, stirring occasionally.
Transfer mixture to a large casserole dish.
Smooth the mashed potatoes over top. Sprinkle with paprika, ground flax seed, sunflower seeds, or other topping of your choice.
Bake 40 minutes.
Potato toppings, flax and sunflower seeds: