Name: Vegan Potato Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 pounds potatoes (peeled and sliced); 3 cups pumpkin (chopped into 1-inch cubes); 1 heaping cup dry lentils ((I used brown ones)); 2 cups of vegetable broth or water; 1 tbsp vegetable oil (divided); 1 large onion (diced); 3 cloves of garlic (minced); 1 batch of vegan cheese sauce (or 7 oz vegan cheese of choice); 2/3 cup vegan cream cheese; 1/2 tbsp onion powder; 1 tsp garlic powder; 1 tsp ground cumin; 1/2 tsp ground nutmeg; 1/2 tsp smoked paprika; 1/4 tsp red pepper flakes; Sea salt & black pepper (to taste); Fresh herbs (to garnish (e.g. parsley or thyme)); Fried onion rings (to garnish (optional))