Shepherd’s Mac
[Vegan]

To prep:

1. Preheat the oven to 375°F (190°C).

To make the lentils:

1. In a skillet over medium heat, heat the olive oil. Add the mushrooms and cook until soft, about 4 minutes. Stir in the lentils, mixed vegetables, 1 tablespoon (15 ml) of the tamari, the onion powder, and garlic powder and season with salt and pepper. Stir well to mix. Cook, stirring, for 2 minutes to blend the flavors.
2. Remove from the heat and set aside.

To make the pasta:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente.
2. Drain well and set aside.

To make the sauce:

1. In the same pot over high heat, combine the water, potato, carrot, cashews, onion, and garlic and season with salt. Bring to a boil. Reduce the heat to maintain a simmer, cover the pot, and cook until the vegetables are soft, 10 to 15 minutes. Carefully transfer the contents of the pot to a high-speed blender.
2. Add the nutritional yeast, butter, lemon juice, remaining 1 tablespoon (15 ml) of tamari, mustard, turmeric, and paprika and season with the pepper. Blend until completely smooth, stopping to scrape down the sides, as needed.
3. Return the pasta to the pot. Pour the sauce over the pasta and gently stir to combine.
4. Transfer the lentil mixture to a 9 × 13-inch (23 × 33 cm) baking dish, spreading it evenly.
5. Spread the pasta mixture on top.

To finish:

1. Sprinkle the top with the Toasted Panko Crumbs.
2. Bake for 20 minutes. Serve hot.