This one was a real treat to eat, because as a vegan, it can be difficult to find pastry dishes when eating out. Particularly when living in a small city of 365,000 or so people where veganism, though on the rise, isn’t as established as it is in larger cities. So if you love eating pies, give this recipe a go! It’s delicious and easy, which is a win-win in my books!
Prep Time: 10
- 6-8 potatoes
- 1 tablespoon margarine
- 1/2 cup rice milk or other plant based milk
- salt to taste
- 2 tablespoons of olive oil
- 1 onion
- 5 cloves of garlic
- 12 button mushrooms
- 2 cans of drained lentils or 2 cups of fresh lentils (be sure to soak them first)
- 2 tablespoons of red wine
- 1 tablespoon of soy sauce or Bragg’s Liquid Aminos
- 1 teaspoon of dry thyme
- 3 tablespoons of buckwheat flour
- 200 g of baby spinach
- pepper to taste
- spices to taste (e.g. cumin)
- 1 cup of rice bread crumbs
- Wash the potatoes and place them in a pot. Fill the pot with water until the potatoes are covered. Boil the water and cook until the potatoes are soft. Once they are soft enough to comfortably stick a fork in them, drain the water and place potatoes in to a large mixing bowl.
- Add the margarine and the rice milk and mash them until the mixture is fluffy. Add more milk if the consistency is still too thick.
- Preheat the oven to 200°C and chop the onion. Heat the olive oil in a pan and saute then onions until they are translucent. Add the chopped garlic and diced mushroom and continue to saute until the onion and mushroom have released all their moisture (usually demonstrated by shrinking).
- Add the lentils and bring to a simmer. Stir in the wine, soy sauce/Braggs, spices (we used cumin), thyme, salt and pepper. Add the buckwheat flour and cook for 5 minutes, stirring occasionally.
- Add the spinach and cook until slightly wilted and then remove the mixture from the heat.
- Lightly oil a pie dish and evenly scatter the rice bread crumbs over the bottom. Ensure there is enough to cover the base without it being too thick, half a cm in depth should be plenty.
- Evenly pour the lentil and mushroom mixture over the top and then cover with the potatoes. If you have too much mashed potato mixture, you can use the rest of it as a side dish.
- Bake for 30 minutes, or until the potatoes begin to go brown and appear crusty like that of a pie.
- Allow to cool and then cut in to slices or wedges, depending on the shape of your dish.
- This recipe is naturally gluten free!
- 1 cup of cooked lentils contains 18 g of protein and 6.6 mg of iron.