1-While the veggies roast, sauté the chopped onion and minced garlic in a saucepan over medium-low heat for about 5 minutes until they’re fragrant and soft.

2-Add the red lentils and 1 teaspoon salt to the saucepan, then pour in 2.5 cups of water or vegetable broth. Bring it to a boil, reduce the heat, and simmer for 10-15 minutes until the lentils are tender and most of the liquid is gone.

3-Transfer the lentil mixture to a large bowl and let it cool. Mix in the roasted cauliflower and 1 cup of the savory cashew cream.

4-Once the potatoes are cool enough, scoop out the flesh, leaving about 1/4 inch attached to the skin, and add it to the bowl with the lentil mixture.

5-Mash everything together until it’s fully combined, seasoning with salt and pepper to taste. If you’re using tofu bacon bits, stir half into the mix and save the rest for topping.

6-Stuff the potato halves with the mixture and pop them back in the oven at 400°F for 10 minutes. For a golden top, broil for 1-2 minutes but keep an eye on it to avoid burning.

7-Finish by garnishing with the reserved cashew cream, any leftover tofu bacon bits, and chopped chives or green onions. Serve one half per person as a complete meal, or two if the potatoes are small.