Tasty Vegan Pie (Print Version)
# Ingredients:
→ Base for the Shepherd’s Pie
01 -
Green lentils - 200g
02 -
Pumpkin (small, about 800g) - 1 whole
03 -
2 cloves of garlic, minced
04 -
1 medium onion, sliced thinly
05 -
1 carrot, diced into small cubes
→ Seasonings and Liquids
06 -
Vegetable broth - 200ml
07 -
1 tsp of ground cumin
08 -
2 tbsp nutritional yeast (optional)
09 -
Olive oil - 2 tablespoons
10 -
Pinch of dried thyme - 1 tsp
11 -
Salt - adjust to your taste
12 -
Black pepper - adjust to your taste
# Instructions:
01 -
Preheat the oven to 200°C. Split the pumpkin in half, scoop out the seeds, and cut it into chunky pieces. Drizzle some olive oil over it, sprinkle salt and pepper on top, and roast for 25-30 minutes until tender.
02 -
Rinse the lentils thoroughly. Cook them in boiling water for around 20 minutes until soft. Drain off the water and set them aside.
03 -
Heat up some olive oil in a pan. Add the sliced onion, garlic, and diced carrot, and cook them for 5-7 minutes. Stir in the cooked lentils, broth, thyme, and cumin. Let everything simmer for 10 minutes and season with salt and pepper to taste.
04 -
Prep the oven again at 180°C. Spread the lentil mixture at the bottom of a baking dish. Smooth the mashed pumpkin over it. For a cheesy flavor (optional), sprinkle the pie with nutritional yeast.
05 -
Let it bake in the oven for 15-20 minutes until the top forms a light golden crust.
# Notes:
01 -
A vegan-friendly, well-balanced dish
02 -
You can swap out pumpkin for butternut squash
03 -
Great option for a plant-based meal
04 -
Keeps fresh in the fridge for up to three days