 Adapted from the classic, Chef Paul Prudhomme's Louisiana Kitchen - makes 6-8 servings
Ingredients: Meat base
Veggies for meat base
Meat spice mix:
Remaining ingredients for meat base
Veggie layer:
Veggie layer spice mix:
Mashed potato layer: 1 recipe Caulipots link below, I add some Earth Balance buttery spread to add some extra buttery-ness, since Paul's original recipe has A LOT of butter in it! Go for it since its much healthier overall! I use:
Directions: Cook lentils or used pre-cooked. Pre-heat oven to 425 In a large skillet, heat the 2 TBL oil and/or butter. Add a pinch of salt, the onions, celery, bell peppers and cook for a few minutes until soft. Add mushrooms and cook until they have given up their liquid. Next add the garlic and meat seasonings and saute for another minute until fragrant. This should take 7-8 minutes. Remove from the heat to let cool a bit. In an ungreased 13 x 9-inch baking dish mix the impossible meat, drained lentils, flour or breadcrumbs, milk, egg replacer, worcestershire, tabasco altogether. Once the veggies are no longer steaming, mix altogether well. Press the mixture into the pan to make an even layer. Bake for about 30 minutes while preparing the remaining layers. Start the caulipots and you can get the veggie layer sauteed while they are cooking. Veggie layer: add the oil and heat to medium. Add onions and carrots and a pinch of salt for about 5 minutes until soft. Add the diced squash and saute for a few minutes more until crisp tender, don't overcook! Add the spice mixture and saute for another minute until fragrant, remove from heat. Finish caulipots per recipe. Raise the oven temperature to 500 – broiling. Spread the undrained vegetables on top of the meat loaf. Layer all the mashed potatoes evenly over the top of the vegetables – to the edges of the baking dish. Broil until brown on top, about 8 to 10 minutes, and serve immediately.
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 This blog was originally published in April of 2017....
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