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!

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ingredients

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

instructions

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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