Ingredients
4 large baking potatoes, halved lengthwise
4 large baking potatoes, halved lengthwise
3/4 cup red lentils, rinsed and picked over
1 1/2 cups vegan cannellini bean sour cream, divided
1 head cauliflower broken into florets
1/2 onion, chopped
3 cloves garlic, minced
1 tsp salt
2 1/2 cups vegetable broth
1/2 cup chopped scallions
1/4-1/2 cup vegan bacon bits(optional)*I used McCormick brand)
To make:
- Preheat oven to 400ºF
- Place potatoes cut side down on parchment lined baking sheet
- Place cauliflower florets on another parchment lined baking sheet (drizzle with olive oil-optional)
- Roast potatoes and cauliflower for 30 minutes. Remove cauliflower from oven. The potatoes will need more time if they are large
- In the meantime, sauté onions and garlic in some water for 5 minutes in a medium saucepan, over medium-low heat. Add lentils, salt and broth. Bring to a boil and let simmer 15-20 minutes until lentils are tender and broth is absorbed. Remove to a large mixing bowl and let cool
- When the cauliflower is finished cooking, add it to the bowl with the lentils Add one cup of cannellini bean sour cream, reserve remaining 1/2 cup of sour cream
- When the potatoes are cooked, let them cool enough to handle and then scoop the flesh into the mixing bowl. Try and leave 1/4" thickness of potato in the skins
- Roughly mash lentils, cauliflower, sour cream and potato mixture until combined. Season with salt and pepper to taste. Add half of the bacon bits (if using)
- Stuff the potato halves with the mixture and bake for 10 minutes at 400ºF
- Broil the tops for 1-2 minutes to brown them
- Garnish each half with sour cream, bacon bits and scallions
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