Ingredients

• Filling
• 1 cup french lentils
  
• 1 parsnip, peeled, medium dice.
  
• 2 carrots, peeled, medium dice.
  
• 1 rutabaga, peeled, medium dice.
  
• 1 small or half a large butternut squash, peeled, medium dice.
  
• 10 cippollini onions, peeled and cut in half, if you can’t find these frozen pearl onions are ok.
  
• 5 cloves garlic, peeled.
  
• 3 tablespoons olive oil
  
• 8 ounces fresh mushrooms, I used crimini
  
• 1 tablespoon braggs or soy sauce
  
• Salt and pepper to taste
  
• 1 handful fresh herbs I used parsley, sage, and thyme.
  
• 1 medium yellow onion, small dice.
  
• 1 15 oz can, crushed San Marzano tomatoes
  
• 1 palm full, dried porcini, reconstituted in 1/4 cup hot water
  
• 1.5 cups dry white wine
  
• 2 cups vegetable stock
  
• 2 tablespoons white miso
  

• Topping
• 2 large yams or sweet potatoes
  
• 2 tablespoons Earth Balance "butter" or your preferred butter substitute.
  
• ¹/₄ cup Unsweetened Almond milk
  
• Drizzle of truffle oil
  
• Salt and pepper to taste.