Spicy Vegan Lentil and Broccoli Bake with Red Cabbage Slaw

Directions

Preheat the oven to 200 degrees Celsius.

In a mixing bowl, whisk together vegetable broth, ground cumin, sri racha sauce, cayenne pepper, kala namak, dry pasta, and black pepper. Set aside.

Heat a large pan over medium heat and add olive oil. Once hot, add minced garlic, and cook for 2 minutes until fragrant.

Add broccoli florets to the pan and cook for 5 minutes, stirring occasionally.

Pour the seasoned vegetable broth over the broccoli, then add red lentils. Bring to a simmer, cover, and cook for 15 minutes or until the lentils are soft.

While the lentils are cooking, prepare the red cabbage slaw in a separate mixing bowl. Combine shredded red cabbage, balsamic vinegar, maple syrup, tahini, and half of the sesame seeds, mixing well to coat the cabbage. Set aside in the refrigerator to marinate.

Once the lentils are cooked, stir in the tomato puree and nutritional yeast into the lentil and broccoli mixture. Adjust seasoning if necessary.

Transfer the mixture to a baking dish and sprinkle the remaining sesame seeds over the top.

Bake in the preheated oven for 20 minutes or until the top is golden and crisp.

Serve the spicy vegan lentil and broccoli bake hot, topped with chilled red cabbage slaw.