Vegan sweet potato pie

This protein-packed pie is lighter on the calories and vegan, so you can keep your health kick going while enjoying the comfort foods you love.

 

Makes 4 SERVINGS

Equipment needed: roasting pan, wooden spoon, oven, chopping board, knife

Total Time: 1hour and 35minutes

 

Ingredients: 

  • 1 tbsp extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 large carrot, finely chopped
  • 3 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp sweet paprika
  • 1 tsp dried oregano leaves
  • 2 tbsp tomato paste
  • 400g can four bean mix, rinsed, drained
  • 400g can diced tomatoes
  • 400g can lentils, rinsed, drained
  • 2 tsp balsamic vinegar
  • 60g baby spinach
  • 250g sweet potato, peeled, thinly sliced
  • 250g potatoe, peeled, thinly sliced
  • 2 tsp fresh thyme leaves, plus thyme sprigs, to serve

 

Method: 

  1. Heat the oil in a 1L (4-cup) flameproof roasting pan over medium heat. Add the onion, carrot and celery. Cook, stirring, for 5-6 minutes or until softened. Add the garlic, paprika and oregano. Cook, stirring, for 1-2 minutes or until aromatic. Add the tomato paste and cook, stirring, for 1 minute. Add the beans, tomato, lentils, balsamic vinegar and 185ml (¾ cup) water. Bring to the boil. Reduce heat to low. Simmer for 10-15 minutes or until the sauce has thickened. Season.
  2. Preheat the oven to 190°C/170°C fan forced. Top the lentil mixture with the spinach. Ar-range the sweet potato and potato over the top of the spinach, overlapping slightly. Spray with oil. Sprinkle with thyme.
  3. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for a further 50 minutes or until the potatoes are tender and golden. Sprinkle with thyme sprigs to serve.