This delicious Sweet Potatoe and Lentil Pie recipe was provided by Amy and Andrew in their Not Your Typical Treehugger profile.
2-3 sheets of Vegan Puff Pastry (some supermarket varieties are vegan – just check the ingredients)
1 can of lentils
1 large sweet potato
1-2 tablespoons nuttelex or other vegan margarine
Soy milk for mashing sweet potatoes
Salt and pepper to taste
1 cup of frozen peas and corn
½ cup of rice
1 serve of vegan gravy such as those made by Massel’s, Orgran or Marigold.
SERVES: 4 PREPARATION TIME: 30min
Preheat oven to 200c and take out 2-3 sheets of pastry and allow them to defrost.
Cut sweet potato into small chunks, boil and mash with nuttelex, soymilk, salt and pepper. While sweet potato is boiling, cook the rice. Drain and set aside.
Drain and rinse the lentils and add to the rice. Add the peas and corn to the rice and lentils mix.
Make up one serve of vegan gravy (about 3/4 cup), add to lentils, mix and combine.
Line pie tin with pastry, leaving enough for the lid. Add lentil mix to the pie tin then take the sweet potato mash and cover the top of the lentil mix. Cover the pie with remaining pastry or alternatively leave open at the top.
Place in oven and cook for 30-40 mins
* Pictured is a single serve open top variation