Easy Vegan Shepherd’s Pie - alive magazine

Ingredients

• 1 head cauliflower, roughly chopped
• 3 tsp (15 ml) dairy-free or vegan butter, or extra-virgin olive oil
• 1/2 tsp (2 ml) sea salt
• 1/4 cup (60 ml) unsweetened, plain almond milk or soy milk, at room temperature
• 3 tsp (15 ml) extra-virgin olive oil
• 1 carrot, diced
• 1 onion, finely diced
• 2 celery stalks, diced
• 1 cup (250 ml) sliced button mushrooms
• 2 cups (500 ml) cooked green lentils
• 1/2 cup (125 ml) fresh or frozen peas, defrosted
• 1/4 cup (60 ml) finely chopped walnuts
• 1/4 cup (60 ml) tomato paste, no salt added
• 3 tsp (15 ml) balsamic vinegar
• 1 tsp (5 ml) dried thyme
• 1/2 tsp (2 ml) ground black pepper
• Pinch of sea salt, to taste
• Pinch of ground cloves