Cruelty Free,  Food,  Recipes

Vegan pie recipe 

Faith Toogood, registered dietician, broadcaster and specialist in the field of weight management has shared her amazing vegan pie recipe with us! She says “I tried this one in January when one my friends was doing Veganuary and cooked this for me one evening.  It was delicious and the lentils make it rich in fibre, protein and it is also a very low cost dish to cook for a hungry family. “

Ingredients:

  • · 1 red onion
  • 2 tsp olive oil
  • · 6 cloves garlic
  • · 250g chestnut mushrooms
  • · 1 small carrot
  • · 15g fresh rosemary, leaves picked
  • · ½ tsp dried chilli flakes
  • · 1 tsp each smoked paprika, ground cinnamon and coriander seeds
  • · 2 tbsp pumpkin seeds
  • · 125ml red wine
  • · 2 tbsp red wine vinegar
  • · 1 tbsp tamari/soy sauce (or a handful of olives)
  • · 2 tbsp tomato purée
  • · 1 tin chopped tomatoes (400g) plus ¼ tin water
  • · 1 tin puy lentils (400g / drained weight 240g), rinsed
  • · 250g spinach
  • · 600g potatoes (I like to use Rooster potatoes)
  • · To season: black pepper, nutritional yeast

Preparation

  • Serves 4.
  • Preheat the oven to 220°C / 425°F / Gas Mark 7.
  • I use an enamel cast-iron casserole dish for this recipe, however you could just as easily prepare the sauce in a pan on the hob and transfer to an oven dish for baking.
  • Puy lentils also go by the name of ‘Lentilles Vertes’ and can be found tinned, dried or vacuum packed in most supermarkets.

Cooking Instructions

  • Place a heavy-based casserole dish on the hob and heat the oil on a moderate to high heat. Chop the onion, garlic, mushrooms, carrot and rosemary leaves and add these to the oil, stirring.
  • Leave to sauté for 5 minutes, or until the onions soften.
  • Stir in the chilli flakes, smoked paprika, cinnamon, coriander seeds and pumpkin seeds, followed by the red wine, vinegar, tamari, tomato purée, chopped tomatoes and water. Simmer for 10 minutes.
  • While this is bubbling away, slice the potatoes as thinly as you can.
  • Now add the lentils, spinach and black pepper to the sauce and give it a good stir. Remove from the heat and arrange the potato slices to cover the dish in any pattern you like. If you are using nutritional yeast, sprinkle onto the potato topping.
  • Cover the dish and cook in the oven for 20 minutes.
  • Remove the lid and return to the oven for a further 20 minutes. The potatoes should be cooked through and nicely crisp.
  • Serve with lovely steamed greens or a fresh salad.

Faith is one of the ambassadors for MakeYourSwitch.co.uk where she can help you meet these goals and enjoy the journey in the process.