Step 1: Prepare the Base

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant (about 2-3 minutes).
3. Stir in the cooked lentils (or plant-based ground meat) and sauté for another 3-4 minutes. Season with salt, pepper, and smoked paprika.
4. Add the mixed vegetables and cook for 5 minutes until they soften slightly. Remove from heat and set aside.

Step 2: Make the Creamy Sauce

1. In a medium saucepan, whisk the plant-based milk and flour until smooth.
2. Place the saucepan over medium heat, stirring constantly until the mixture thickens (about 5-7 minutes).
3. Stir in the nutritional yeast, Dijon mustard, turmeric, smoked paprika, salt, and pepper. Taste and adjust seasoning as needed.

Step 3: Assemble the Hotdish

1. In a greased 9×13-inch casserole dish, spread the lentil and vegetable mixture evenly across the bottom.
2. Pour the creamy sauce over the base, spreading it out to cover all the ingredients.
3. Arrange the sweet potato rounds or vegan tater tots evenly on top to form a crispy layer. For extra crunch, sprinkle panko breadcrumbs and drizzle with olive oil or melted vegan butter.

Step 4: Bake the Hotdish

1. Place the casserole dish in the preheated oven and bake uncovered for 30-35 minutes, or until the topping is golden brown and crispy.
2. If you want extra crispiness, broil the hotdish for 2-3 minutes at the end (watch carefully to prevent burning).

Step 5: Serve and Garnish

1. Remove the hotdish from the oven and let it rest for 5 minutes.
2. Garnish with freshly chopped parsley and an optional sprinkle of smoked paprika or nutritional yeast for added flavor.
3. Serve warm and enjoy this comforting vegan twist on a classic dish!