Sometimes you just want some pie. Potpie, to be precise. Winter comfort food at its finest. It’s flaky, it’s crispy, and it’s filled with veggie goodness. I made this on a whim when I was thinking of what to make for dinner one night, and then BAM it came to me. You don’t have to be too exact on the measurements or proportions either, these are just rough estimates and feel free to change up the spices and or veggies if you’d like. Oh, and there’s lots of protein in it too!
2 medium sized yellow fleshed potatoes, peeled and diced
2 carrots, peeled and chopped
2 heirloom carrots, peeled and chopped
Fresh green onions, chopped (use as much as you want)
½ cup frozen peas
½ cup frozen edamame
¼ red dry red lentils, rinsed
1/4 cup red onion, chopped
1/4 cup frozen spinach
2 cups vegetable stock (+ more if needed)
1 tbsp. paprika
1 tsp. cayenne pepper (or use ½ tsp. if you want)
1 tsp. sea salt
1 tsp. black pepper
Parsley, for garnish + more black pepper
1 store bought (or homemade) pie shell
2 cups dry roasted cashews, soaked
2 tbsp. apple cider vinegar
1 tbsp. garlic powder
Sea salt + pepper (to taste)
1-cup vegetable stock
- Prepare the veggies. Peel and chop/dice the veggies and then place in a wok along with the lentils, edamame, spices, and vegetable stock. Cook the veggies and add in more vegetable stock if needed.
- Make the cashew gravy. Using a single serve blender cup (or food processor) add the cashews, apple cider vinegar, garlic powder, sea salt + pepper and vegetable stock. Blend until the ingredients are well combined and smooth in texture.
- Pour the cashew gravy into the veggie mix. Combine.
- Now pour your filling into the pie shell.
- Top with parsley and black pepper and bake in the oven for 30 minutes on 400° Celsius. When the pie is finished backing, allow it to cool for about 5-10 minutes and then slice that baby up and serve!