Step 1

Cook brown rice according to the package and reserve.

Step 2

Boil the lentils for 25 minutes in water until tender. Then drain and rinse with cool water and reserve.

Step 3

Preheat oven to 400

Step 4

In a large deep skillet, heat olive oil over medium heat. Add onion and garlic and cook for 5 minutes until fragrant and getting some color. Then add mushrooms and cook, stirring occasionally for 5 minutes until you see some browning. Then add broccoli and peas and cook for 5 more minutes. Turn off heat then add the coconut milk, the baby spinach to wilt and stir in the salt, pepper, thyme, vegan cheese and nutritional yeast.

Step 5

In an oven safe baking dish add the cooked brown rice, the cooked lentils and the veggie and coconut milk mixture and mix until well combined. Then flatten the mix into an even layer. Cover the pan and bake for 20 minutes. Then uncover and bake for 10 more minutes.

Step 6

Enjoy for 4 days when cooled and stored in an airtight container in refrigerator for best quality