Free Healthy Recipe - Vegan Veggie Pie

Dairy free, Low GI, Wheat Free

Copyright John Paul Urizar

There's something so fulfilling about making a pie from scratch and so satisfying to sit down to eat. This rustic pie takes a little time but is very easy and enjoyable to make - particularly when it's designed to look imperfect!
The true perfectionists may want to make their own lentils, but canned work just as well and remove a step from this labour of love.

1 tbsp olive oil
250 grams pumpkin, peeled
3 cloves garlic
1 tbsp rosemary
250 grams mushrooms
1 400 gram can lentils, rinsed and drained
200 grams green beans, trimmed and cut into pieces approx 3cm long
2 tbsp shiro miso
1/3 cup water
1 quantity poppyseed pastry, (see recipe list)

Heat the olive oil in a baking tray and once hot add the pumpkin, garlic, rosemary and mushrooms. Toss through and place in the oven to roast for 15 - 20 minutes.
Steam the green beans for 4 minutes then drain and refresh in cold water.
Set the veggies, lentil and bean aside to cool.
Mix the miso with water to a smooth paste and combine in a bowl with the lentils and veggies.

Roll the pastry out and place on a pizza stone or lined baking tray. Fill the middle of the pastry with the lentils and veggies then fold it up and over the edges to form a rustic looking pie.

Bake in the oven for 20 - 25 minutes.

Note: Lentils are easier to digest than many other legumes. They have a very low GI and can help control rapidly fluctuating blood sugar levels.

Makes 6 servings

Scale recipe to serves

Prep Time: 40 mins
Cooking Time: 25 mins
Ready in: 1 hr 10 mins

Suitable for:
Dinner, Lunch
See also:
Poppyseed Pastry
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Nutritional Information - Per Serve
Kj 1555 kj
Calories 372 kcal
Fat 14.9 g
Saturated Fat 1.5 g
Total Carbohydrate 37.6 g
Total Protein 13.2 g
Fibre 8.1 g

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