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Chef Nisha Vora, author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (in stores June 2019), knows a thing or two about healthy vegan recipes that taste super indulgent.
Case in point? Her creamy vegan lentil and roasted vegetable bake. In Vora’s words, “This is the ultimate winter comfort food.”
Sweet, caramelized roasted vegetables and hearty lentils are baked in a rich cashew cream; a crispy pine nut topping brings crunchy balance. Tip: To make this gluten-free, omit the topping and garnish the casserole with simply toasted pine nuts.
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