Fall gives us nice sunny days with leaves of red and yellow starting trickle off the trees and slowly overtake my front lawn. Pair that with cool nights giving me a bit of a chill that needs some comfort food to help balance. One of my favorite healthy comfort foods is pie. This is a spinoff of a vegan Shepherd’s Pie type thing.
The crust is chickpea, to make it gluten-free, but you can use any non-sweet crust you want really. Then lentils make a nice protein choice and give you a chance to use different spices to alter the flavor. I personally like poultry seasoning with the sagey-notes. Then a sweet potato topping with just a hint of miso to give it some umami flavor. From the top, you can pretend you are eating pumpkin pie if you’d like, but really you are enjoying a healthy dinner.
I’ve used both sweet potato and squash for the top layer, and both work, however I prefer sweet potato or a combo of both squash and sweet potato.
I’ve shamelessly stolen the crust idea from Choosing Raw. Although I have some alterations.
Sweet Potato Lentil Pot Pie
makes one 9 inch pie pan worth
Chickpea flour crust
1 1/2 cups chickpea flour
1/4 cup olive oil
1/2 tsp salt
1 tbsp herbes de provence (or thyme, oregano)
6 tbsp cold water
1) Mix the flour, salt, and herbs into a mixing bowl. Add the olive oil and mix quickly; then, add the water and mix with hands till a solid dough forms. Add more chickpea flour if necessary to reduce stickiness.
3) Preheat oven to 350 degrees.
4) Roll crust out with a rolling pin until it’s a 1/4 inch thick round. Tip: try rolling gluten-free items between two pieces of parchment paper. I use my silpat on the bottom also.
5) Press crust into a pie dish. Trim edges. Prick it a bit with a fork in the center.
6) Bake crust for about 25 minutes at 350 degrees., or until it’s golden brown.
1 cup dried lentils
1/2 onion, chopped
1 carrot, diced
1-2 stalks celery, diced
1/2t-t poultry seasoning
Saute onions in some olive oil in a medium pot. When translucent, add the celery and carrots with some salt and spices. Saute a few minutes. Then add lentils and 2.5 cups water (or broth if you have it) and spices. Season to taste. Cook until lentils are soft and not too watery.
Sweet potato layer
2 medium sweet potatoes, baked or equivalent amount of baked squash
1 tsp miso
1/3-1/2 cup nondairy milk
Bake 2 medium sweet potatoes until soft, cool and peel. Then mash with a bit of nondairy milk and the miso.
Start the sweet potatoes cooking. Get the lentils going. Then make the pie crust. Bake the crust for 20 minutes unfilled.
When the lentils have cooked through and enough water has cooked off, fill the pie crust with them, leaving a bit of room on top for the potatoes. Use an offset spatula to spread the sweet potatoes on top gently without disturbing the lentils. Spread directly to the sides to seal the lentils in.
Bake the whole pie 25 minutes. Cool and cut and enjoy!
It’s been lovely to meet you and enjoy this Vegan Month of Food with you. I may be posting a bit more sporadically from now on but I certainly have lots more to share. (And I need more cat volunteers!