gather your ingredients
for the kumara pie crust:
1 medium kumara, grated
1 cup spelt flour
1/4 cup lsa mix (a powerfully healthy blend of linseeds, sunflower seeds, almonds)
1 "egg" (try "no-egg")
2 Tbsp olive oil
2 (heaped) Tbsp margarine
1/3 (or a little more) quite finely chopped dates
2 pinches of sea salt
1 Tbsp mixed herbs
for the filling:
1 can of lentils
2 brown onions
1 veggie stock cube
2 cloves garlic
1/2 cup mushrooms
handful fresh basil
few drops hot sauce
2 Tbsp ketchup
sprinkle of black pepper
hearty sprinkle of mixed herbs
1 Tbsp margarine
2 tsp nutritional yeast
& a top layer of vegan puff pastry (we used store-bought, the "new way" brand)
directions:
begin with the kumara crust
1. mix together all your ingredients until they are well combined. the mix will be a little soggy, but should stick together!
2. dip your fingers into some margarine and spread around an oven-safe casserole dish (or whatever you're cooking your pie in) & spoon in the mixture! roughly form the shape you want your crust to be, but don't be looking for perfection at this stage!
3. bake at 175 C for around 25 minutes
4. remove from oven, and using a wooden spoon or your hands, form the crust you desire
now commence with your filling! this is rather simple, to compliment the more complex flavours of the kumara crust.
1. saute your minced garlic and somewhat finely chopped onions in the stock cube and around 1/3 cup water
2. after 5 minutes, add roughly chopped mushrooms and canned lentils
3. add the rest of the flavourings & let simmer for around 10 minutes
lovingly pour the filling onto the kumara crust
cover with strips of puff pastry (we did that lovely criss-cross homestyle technique!)
bake in a cosy oven of 175 C for 30 minutes
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