This delicious dish embodies everything comforting about home cooking. Easy, filling, and something everyone at the table will enjoy, whether vegetarian or not. It is a wonderful way to get more lentils, a great superfood, into your diet! Kelly’s version of this recipe calls for two eggs to help bind the breadcrumbs and lentils, however it’s very easy to turn this into a vegan dish with a simple substitution. You can use 1/2 cup cooked pumpkin pureé for vegan version that is consistent with the flavor. Other possible substitutes that would work are vegetable oil or, for a slightly sweet kick, applesauce. This great list of substitutes can offer more possibilities.