• If you need to cook the sweet potato, peel and dice it into small cubes. Add it to a medium pot, covered with water. Simmer the sweet potatoes for 15-20 minutes until tender. Drain and mash after cooking.

How to make lentil gravy

• Heat a medium-sized pot over medium heat and add the onion. Stir to soften the onion before adding the garlic, thyme and smoked paprika.
• Add 5 cups of vegetable broth and the lentils. Bring the ingredients to a low simmer, cover the pot. Simmer the lentils until they start to break down (35-40) minutes.
• Rinse 1 ½ cups dried lentils and add them to a medium pot along with 5 cups vegetable broth (or the equivalent of water and stock cubes), plus 1 Tbsp. dried thyme. Bring the pot to a boil and turn down the heat, cover the pot and let the lentils simmer until tender (about 40 minutes).
• In a small bowl or glass jar whisk 1 cup vegetable broth, with 1 tablespoon cornstarch, ½ teaspoon ground black pepper, 1 teaspoon soy sauce, and 1 teaspoon red wine vinegar.
• Once the lentils have cooked, add the cornstarch mixture to the pot. Remove the gravy from the heat. Use an immersion blender to puree the gravy. Alternatively, transfer a few cups of lentils to a blender.
• Taste and add more salt or pepper. Add more broth if the gravy is too thick.

How to make sweet potato biscuits

• Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper.
• In a small bowl or glass, mix ½ cup plant milk with 1 teaspoon apple cider vinegar. Set aside.
• In a medium mixing bowl, combine 2 cups whole wheat flour, 1 cup all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon dried rosemary, and ½ teaspon dried thyme.
• Use a fork to mash the sweet potato into the dry ingredients.
• Add the plant milk and vinegar. Continue adding plant milk until you have a dough that will hold together. Sweet potatoes can be very sticky, so adjust the milk and flour.
• Place the dough on a lightly floured surface and roll it flat to around ¾ inch in thickness. Using a biscuit cutter or glass dipped in flour, press straight down without twisting and cut the biscuits. You should end up with 8-10 depending on the size of the cutter you are using (1 ½ inches in diameter is a good guide).
• Place the biscuits on the baking sheet and bake until the tops are lightly brown, 9-11 minutes.
• Serve with warm lentil gravy.