Moroccan Lentil Veggie Pie

Name: Moroccan Lentil Veggie Pie with Garlic Mash Topping & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 clove garlic; 1 bag chopped potato; 30 g plant-based butter (for the sauce); 2 tbs plant-based milk; 1 zucchini; 1 bag Trimmed Green Beans; 1 bag soffritto mix; 1 packet tomato paste; 1 sachet chermoula spice blend; 1 packet coconut milk; ¼ cup water; 1 sachet vegetable stock powder; 1 packet flaked almonds; 1 packet lentils

with Garlic Mash Topping & Flaked Almonds

4.5(160)

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Calories

:

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Protein

:

30.6g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Almond
Soy
May contain traces of allergens
Milk
Peanuts
Sesame
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pecan
Pistachio
Walnut

Celebrate World Vegetarian Month and find your balance with our Meat-Free Marvels. This one is in a league of its own. We've taken your favourite parts of a stir-fry, switched out the meat for hearty lentils and whipped it all up just like a shepherd's pie. All that is left, is for you to try this tasty concoction!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2 clove

garlic

1 bag

chopped potato

1

zucchini

1 bag

Trimmed Green Beans

1 bag

soffritto mix

1 packet

tomato paste

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

coconut milk

1 sachet

vegetable stock powder

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

lentils

Not included in your delivery

olive oil

30 g

plant-based butter (for the sauce)

2 tbs

plant-based milk

¼ cup

water

Nutritional Values

Energy (kJ)2908 kJ

Fat30 g

of which saturates17.4 g

Carbohydrate67.4 g

of which sugars16.4 g

Protein30.6 g

Sodium1668 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel garlic cloves. • Cook chopped potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to saucepan. • Add the plant-based butter and plant-based milk. Season generously with salt. Mash until smooth. Cover to keep warm.

2

• While potato is boiling, preheat grill to high. Slice zucchini into thin halfmoons. Drain and rinse lentils. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini, trimmed green beans and soffritto mix, until tender, 4-5 minutes. • Reduce heat to medium then add tomato paste, chermoula spice blend and lentils. Cook until fragrant, 1-2 minutes.

3

• To lentils, stir in coconut milk, the water, vegetable stock powder and a pinch of the brown sugar. Simmer, until slightly thickened, 2-3 minutes. Season to taste. • Transfer filling to a baking dish and evenly spread garlic mash potato over the top with a drizzle of olive oil. • Grill until lightly golden, 8-10 minutes.

TIP: Drizzling with olive oil helps the topping to crisp and brown!