Step 1

First, rinse the lentils well, removing any debris. Then soak them in lukewarm water for 15 minutes. Drain the water once done.This step is optional, but helps to make the lentils more easily digestible, plus they cook faster.

Step 2

Meanwhile, peel and slice the potatoes into 1/4-inch slices (6 mm). Then, transfer them to a large pot of salted water and cook until fork-tender (about 10 minutes), being careful not to overcook them.

Step 3

While the potatoes cook, finely chop the onion and garlic, and chop the pumpkin into 1-inch cubes.

Step 4

In a large saucepan, heat some oil, add the onion, and sauté over medium heat for 3-4 minutes. Add the garlic, spices, lentils, and broth and bring to a boil. Lower the heat to a simmer, and allow it to cook for about 15 minutes until no liquid remains in the pot.

Step 5

While the lentils cook, preheat the oven to 390 °F/200 °C, and prepare the vegan cheese sauce (if using). Then combine the vegan cream cheese (or cashew cream) and the cheese sauce (or store-bought vegan queso).

Step 6

Sauté the pumpkin in a pan with a little oil for 3-5 minutes.

Step 7

To assemble the potato bake, start by adding a layer of the cooked potatoes (about half of them) to a greased baking dish (around 9x13).

Step 8

Then, add a layer of the lentils, followed by half the vegan cheese mixture.

Step 9

Next, add the sautéed pumpkin, followed by the remaining potato slices.

Step 10

Finally, pour over the remaining vegan cheese mixture and bake the vegetable potato bake in the oven for 25 minutes.

Step 11

Allow it to cool for a few minutes, garnish with fried onions (if using) and fresh herbs, and enjoy!