Recipe: Mindy Patterson // Cooking: Vanessa Gardner // Images: Woody Nitibhon 

Raise your comfort food game with this cozy homemade classic, loaded with the nutritional powerhouse combination of lentils and cauliflower and richly seasoned with herbs, red wine, and more good stuff than you can shake a fork at. Perfect for when you've just come home from a killer asana session.

Serves 6-8 // Prep: 15-20 minutes // Cook: 60 minutes 


Lentil Mixture

  • 2 cups green lentils, rinsed and sorted
  • 4 cups veggie broth
  • 1 cup red wine
  • 1 tablespoon Bragg’s liquid amino 
  • 3 bay leaves
  • 1 tablespoon thyme
  • ½ tablespoon oregano
  • ½ tablespoon parsley
  • 1 teaspoon basil
  • Salt and pepper to taste
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Veggie Mixture

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 carrots, chopped (approximately 4 cups)
  • 5 cloves garlic, chopped
  • 1 cup peas
  • 6 small tomatoes, chopped (approximately 3 cups)
  • Salt and pepper to taste


  • 2 small heads of cauliflower, loosely chopped (approximately 8 cups of florets)
  • ¼ or ½ cup soymilk 
  • 3 tablespoons nutritional yeast
  • 2 tablespoons vegan ‘Earth Balance’ butter 
  • 2 tablespoons vegan ‘Tofutti’ cream cheese (optional)
  • 1 clove garlic, chopped
  • Salt and pepper to taste
  • Shredded Daiya vegan cheddar (optional)
  • Chives or green onions (optional)


the filling

  • In a large saucepan, add lentils, broth, wine, liquid amino and seasoning (except salt) and bring to a boil. Reduce heat to low, cover with a lid and simmer until tender and the liquid is almost absorbed, about 35-40 minutes. Add salt to taste.
  • In a small bowl, whisk together water and cornstarch until combined. Add cornstarch slurry to simmering lentil mixture. This will thicken the remaining liquid. If the liquid has already been completely absorbed before adding the cornstarch slurry, do not add the slurry--skip this step.
  • While lentil mixture is cooking, add olive oil to large skillet or pan over medium heat. Add chopped onions and carrots, and stir often until vegetables become soft. Add garlic, peas, tomatoes, salt, pepper and cook over low heat.

the crust

  • Steam the cauliflower until you can easily pierce a fork through the most fibrous part of the vegetable.
  • In a bowl, using an immersion blender a food processor, puree the hot cauliflower with ¼ cup soymilk, nutritional yeast, butter, cream cheese, garlic, salt and pepper until almost smooth. Add more soymilk if needed.


  • Preheat broiler to high
  • Combine the lentil and vegetable mixture and add to casserole dish
  • Spoon cauliflower over lentils evenly. Sprinkle with Daiya cheddar cheese
  • Put dish under broiler until cheese is melted or top is golden and cauliflower is lightly browned.
  • Sprinkle with chives and serve


Mindy Patterson lives in Portland, Oregon, is a vegan who strongly believes in animal rights and is a good friend of Vanessa's (our co-founder here at Yoke Quarterly). Woody Nitibhon is an art director for an advertising firm in New York, a graphic designer, and a much more skilled photographer than he gives himself credit for.