This recipe costs just £1.70 including pastry and is not to be missed on my ‘Cheap Vegan Eats’ collection. Grab the E-Book in January 2018!

A super simple Spiced Lentil and sweet potato pie that's vegan and gluten-free. You can make this in less than half an hour! Read more..
Spicy Lentil And Butternut Squash Pie
Print Recipe
A simple yet flavourful healthy pie, full of hearty vegetables Perfect for promoting weightloss and maintanance. It's a full-flavour fiber and nutrient-rich dinner that's perfect for healthy and happy belly.
Servings Prep Time
6 15
Cook Time Passive Time
45 20
Servings Prep Time
6 15
Cook Time Passive Time
45 20
A super simple Spiced Lentil and sweet potato pie that's vegan and gluten-free. You can make this in less than half an hour! Read more..
Spicy Lentil And Butternut Squash Pie
Print Recipe
A simple yet flavourful healthy pie, full of hearty vegetables Perfect for promoting weightloss and maintanance. It's a full-flavour fiber and nutrient-rich dinner that's perfect for healthy and happy belly.
Servings Prep Time
6 15
Cook Time Passive Time
45 20
Servings Prep Time
6 15
Cook Time Passive Time
45 20
Ingredients
Servings:
Instructions
  1. Soak your lentils overnight if you're including them. This gives them a soft shell and helps them to cook quicker. You can also add them to a slow cooker with your vegetable mix and spices so the flavours fuse.
  2. Prepare your vegetables. Removing the skin from your sweet potato and dicing into 1" cubes. Along with your mixed peppers, carrot , celery and red onion.
  3. Add your onion to a small frying pan with 100ml of water and reduce them until caramelised.
  4. Add everything to a deep dish and roast for 45 minutes-1 hour.
  5. Add your tomatoes to a separate tray so they can roast separately and produce a deeper flavour.
  6. Once your pastry is made you can form your tart or pie base and add it to the oven with blind baking beads for 10-15 minutes.
  7. Bring out to cool and along with your vegetable mix. Add your spice mix to a separate bowl and cover your veggies in your flavour mix. You can do this by adding water or oil and coating them thoroughly.
  8. Once your veggies are covered you can add them to your pie dish and roast for a further 10 minutes until hot.
  9. Serve with a heap of salad, cauliflower and garlic mash or even home made baked beans.
Recipe Notes

 *Feel free to add more spices to your mix, I just enjoy the rustic flavours of the roasted vegetables. Especially roasted Sweet potato and tomato. I also keep the coriander fresh on top for serving as it has a stronger flavour and I love coriander!

Alternative pies; How about Adding pesto instead of the spice mix? Or,  Try slow roasted butternut squash with spinach and feta. Or even a mini cheese and broccoli pie, for a light lunch or as a side dish. Don't fancy quinoa, try lentils for a heartier dish!

Share this Recipe

Amy-May Hunt

Pop a comment, let me know what you think..