Vegan Winter Pie
- 4 People
- 80 Minutes
3 cups (450 g) potato
2 cups (300 g) celery
1 2/3 cups (250 g) sprouted lentils
2/3 cup (100 g) leek
2/3 cup (100 g) onion
2/3 cup (100 g) turnip
2/3 cup (100 g) walnuts
1 2/3 cups (400 ml) natural tomato sauce
1 tbsp (15 g) almond flour
1 tsp (7 g) oregano
4 tbsp (60 ml) olive oil
It would be perfect if all the ingredients came from organic farming.
Peel and chop the potato.
Chop the celery stalks.
Place the potato and celery in a cooking pot. Cover with water, add salt to taste and cook for 30 minutes.
Remove all the cooking water, add 2 tbsp olive oil and blend with the hand blender. Keep it in the fridge for later use.
Place the sprouted lentils in a small cooking pot, cover with water, add salt to taste and cook over low heat for 15 minutes. Dried the lentils and keep it for later use.
Peel the turnip, thin slice and the cut in half.
Thin slice the leek and onion
Place onion, leek and turnip in a frying pan with 2 tbsp olive oil. Cook over low heat for 10 minutes.
Break the walnuts.
Add the walnuts, sprouted lentils, natural tomato sauce and oregano to the frying pan and mix all ingredients very well.
Place this mixture at the bottom of a deep baking sheet.
Cover with the potato cream that you had been keeping in the fridge. Sparkle the almond flour and some oregano on top. Leave it in the owen, under 180°c, for 30 minutes. There is no need to preheat the owen.
Serve the winter vegan pie hot.