Ingredients
For the ground lentils:
1 tbs of Bragg Extra Virgin Olive Oil
2 cloves of minced garlic
3/4 cup of minced white onion
1 cup of cooked lentils
1 tbs of Bragg Liquid Aminos
3/4 tsp of pink salt
1/2 tsp of dried oregano
1/4 tsp of black pepper
For the pie filling:
1 cup of sliced carrots
1 cup of sliced green beans
1/2 cup of corn
1/2 cup of celery
1 1/2 cups of vegetable stock
1 tbs of tomato paste
1 sprig of thyme
1/2 tsp of Bragg Organic Sprinkle
1/2 tsp of pink salt
1/2 cup of sweet peas
1-2 tsp of tapioca starch
For the mashed potato:
5 russet potatoes peeled
1/4 cup of unsweetened almond milk
1/8 cup of Bragg Nutritional Yeast
1 1/2 tsp of garlic powder
3/4 tsp of pink salt
STEP 1
In a pan on medium heat, add oil, garlic, and onion. Stir until fragrant and add lentils. Let lentils sit for a few minutes and add remaining ingredients.
STEP 2
Stir until all components are well combined and transfer lentils into a blender or food processor. Blend a few pulses and set aside
STEP 3
In the same pan on medium heat, add carrots, green beans, corn, and celery. Stir for a few minutes and add remaining ingredients (excluding peas and tapioca starch). Bring pan to a simmer and cook for 15 minutes.
STEP 4
Preheat oven to 400° F. In a large pot bring water to a boil and boil potatoes until fork tender.
STEP 5
Drain water and add remaining ingredients for potatoes. Smash well until all ingredients are well combined.
STEP 6
In a small cup, add tapioca starch and a bit of cold water. Stir well and mix into pie filling pan. Stir until filling thickens.
STEP 7
Gently stir in ground lentils and top with mash potatoes using a piping bag or fork.
STEP 8
Place pie in oven for 40 minutes. Once time is up, allow to cool, serve, and enjoy!