Classic comfort food. This pie is loaded with vegetables and topped with creamy and smooth potato mash😋
I used @grove.avocado.oil with mashed potatoes instead of regular butter. The potatoes came out super creamy and perfectly fluffy👌
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Ingredients
1 tablespoon avocado oil
1 small white onion, finely diced
2 garlic cloves
1 carrot, diced
1/2 cup green peas
1 yellow pepper, diced
1 green pepper, diced
1 cup cooked or canned brown lentils
2 tablespoon all-purpose flour
300 ml water/vegetable stock
5 potatoes, peeled
1/4 cup avocado oil
1/2 cup soy milk
salt and pepper, to taste
fresh parsley, for garnishing
Directions
- Cook potatoes in a boiling water until tender. While potatoes are cooking
- In a frying pan heat olive. Add in onions and garlic. Cook for 5 minutes.
- Add in the rest of the vegetables and cook for another 10-15 minutes.
- Add in lentils, water/stock and flour. Cook for another 5 minutes until the mixture thickens.
- Lift the dough into a 10x20cm tin. Set aside to rise.
- Drain potatoes, return them to the pot and add in avocado oil, milk and cheese.
- Mash potatoes using a potato masher until smooth.
- Preheat oven to 180C and grease a baking dish.
- Transfer the vegetable mixture into the prepared baking dish and top with potato mash.
- Bake for 20 minutes or until golden. Serve warm garnished with fresh parsley and enjoy.
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![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
