Recipe type: main dish

Prep time: 25 min

Total time: 60 min

Serves: 2

This pie is not only a beautiful addition to any meal, it is delicious and healthy. Sweet potatoes are a rich source of vitamin D, to help us maintain our immune system, up our energy levels and aid in the development of healthy bones. Perfect for chillier winter weather!



Pie filling

2 tbsp coconut oil

3 cups shitake mushrooms, thinly sliced

2 sweet potato, peeled and sliced

2 cups raw walnuts

2 tbsp thyme

2 cups brown or green lentils, cooked

4 tbsp tomato paste

½ cup bread crumbs

½ tsp salt and black pepper

1-2 tbsp maple syrup

Pie crust

2 ½ cupsbakingflour

1 tbspcoconut sugar

3 g yeast

100 grams water

75 grams coconut oil


Preheat oven to 176 C/350 F. Line a baking pan with parchment.

Heat a large skillet over medium heat. Add oil and mushrooms, sauteand cover, cooking for about 5 minutes, stirring frequently, set aside. Add the rest of the oil and sweet potatoes, cover and cook for about 4 minutes. Mix and add 3 tbsp water, cover and cook another 3-4 minutes or until tender and browned (but not mushy). Set aside with mushrooms.

In your food processor, pulse walnuts a few times until in a loose meal. Add sweet potatoes, mushrooms and thyme. Pulse to combine. Add lentils, salt and pepper, pulse to combine, but do not puree. Transfer to a large mixing bowl, add tomato paste and breadcrumbs.

Combine pie crust ingredients and mix well. Roll crust into a circle on a well floured table. Put vegan mixture in the middle and carefully wrap dough around mixture to make it look like a roll. Brush maple syrup on top of roll. Bake uncovered 35-40 minutes our until edges are golden brown. Remove from the oven and allow to rest for 15 minutes before serving. Enjoy!

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