With the holiday season approaching, I’ve started thinking everything festive. There is a time and place for a lentil meatloaf or roast, but the festive season is NOT the time for it.Instead of sub par vegetarian mains why not wow, with a recipe that’s easy, delicious and to really seal the deal…won’t let you slave away in the kitchen for hours while you wonder if this really is the most wonderful time of the year.
This pie is as easy as rolling out a store bought pie crust, opening a can of beans and roasting some vegetables. Even though it seems like it’s almost too easy, you won’t be missing out on taste. Does it get any better than roasted vegetables encased in a delicious gravy that will make you and your guest coming back for more. This is just as delicious with chickpeas instead of lentils, but feel free to experiment with vegetables you like.
VEGETARIAN LENTIL AND BUTTERNUT PIE – 1 large pie
- 1 roll puff pastry
- 2 tbsp oil
- 1 small butternut, peeled and chopped
- 2 red onions, cut into wedges
- 1 can lentils or chickpeas, drained and washed
- 1 cup kale, washed and chopped
- 1 large red pepper, chopped
- 1 large garlic clove, minced
- 1 tbsp margarine or coconut oil
- 1/4 cup flour or cornflour
- 2 tbsp miso paste
- 2 tsp soy sauce
- 1 tsp dried basil
- 1 cup water
- salt and pepper to taste
Preheat oven to 180 Degrees C/356F.
Toss the butternut, red pepper and onions with oil and roast for 25 minutes or until tender.
In a medium sized saucepan, over medium low heat, melt margarine and add garlic. Add Flour and stir until smooth.
Add miso paste and start adding the water slowly while stirring, making sure it doesn’t get too lumpy.
Taste and add salt and pepper to taste.
Remove from heat and add vegetables and beans, stir until well combined.
Roll out half of the pastry on a lightly floured surface, spoon mixture onto the pastry. Top wit the remaining pasty. Pinch the crust together to seal.
Cut slits down the pie.
Bake for 20 30 minutes or until golden brown. Remove from heat and serve immediately.