This was a great way to use leftover mashed potatoes from Thanksgiving.
1.5 cups onion, chopped
1 tablespoon oil
2 cups cooked lentils mixed with 1 cup vegetable broth OR 2 cups prepared lentil soup, I used the former
2 cups sauerkraut, drained
2.5 cups mashed potatoes
1/4 cup vegan mayonnaise
1/3 cup ketchup
1/2 teaspoon garlic powder
Preheat oven to 400 degrees.
Fry the onions in 1 tablespoon oil on medium-high heat until translucent, set aside.
Mix cooked lentils with 1 cup vegetable broth.
In a 9 x 9″ casserole dish, pour the layer lentils or lentil soup. Spread sauerkraut on top of the lentil layer, then onions, then spread the mashed potatoes evenly on top.
Mix the sauce ingredients in a small bowl, whipping them with a fork if necessary. Drizzle or spread the sauce over the top of the assembled casserole.
Bake at 400 degrees for 40 minutes.