Del Sroufe
Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.



Comments (3)
Delicious! I added mushrooms and used Penzey’s Northwoods seasoning plus some half sharp paprika. Also, I cooked the lentils in an oven safe skillet then put the mashed potatoes and parsnips right in the skillet and put the whole thing in the oven, saved myself a pot to clean!
Could I make the whole dish up until the baking step, refrigerate it overnight, and then bake it the next day?
I think that would work, but I would maybe add additional liquid. I think the filling would dry out some overnight in the fridge as the lentils continue to absorb moisture. When I put mine in the oven there was almost a gravy, but by the end of the evening when I was putting leftovers away it had dried out quite a bit.