A meat-free alternative to a delicious classic. 


  • 1 head of caulifower

  • 1/2 cup of melted butter

  • 1 red onion, diced

  • 2 carrots, grated

  • 1 1/2 cups of frozen green peas

  • 2 tbsp of Moroccan spice blend

  • 2 cups of lentils, cooked

  • 1 cup of stock

  • 1/2 cup of currants

  • 1/2 cup of grated Parmesan

  • Salt and pepper to taste

  • Fresh leafy greens, to serve


  • 1.

    Preheat oven to 180C. Chop cauliflower into rough florets and boil until soft. Mash with melted butter and season to taste. Set aside.

  • 2.

    Fry onion and grated carrot in olive oil until soft, then add the Moroccan spices and cook until fragrant. Add lentils, stock and currants, then cook until mixture thickens. Stir in frozen peas.

  • 3.

    Transfer to greased oven proof dishes and top with mashed cauliflower and parmesan. Bake for 15-20 minutes until lightly golden. Serve with fresh leafy greens.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe extracted from The Long Life Plan by Faye James published by New Holland Publishers Australia, $35 RRP. 

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Posted by Terry26Report
I'm a vegetarian and it's crucial for me to eat healthy food. It's also obligatory to have a chemicals list (which are forbidden in any food).
I have one, cause I already worked on some biochemistry research and I know how they allure customers to try vegetarian food without additional chemicals. But all that is not true and they do mix substances.
Terry Mulhern - biochemist and double Phd author.