When I host events that have vegan diners and/or guests with various food sensitivities, this is my go-to crowd-pleaser. Bonus points that non-vegans love this one, too!
This pie is a modification of the incredible recipe posted here. I hold the tomato paste, thicken the lentils up generously with the seasoned potatoes, and season both potatoes and lentils liberally with Vegeta in lieu of salt and pepper.
The "cheese" on top is a packet of 8 slices of sharp Cheddar flavored, coconut oil-based vegan cheese, cut into small squares and arranged around the top of the ramekins.
Baked for 30 minutes under foil at 350, followed by taking the foil off and baking at 425 until the "cheese" melts and crisps up.
The recipe posted makes 4 of these ramekins on the dot, and can easily be made a day or two beforehand (to be baked later). The oils used are olive and coconut.
I hope you enjoy this as much as I've come to enjoy it!
by Brewer_Matt
3 Comments
Thank you, this is one of the recipes that’s going on this week’s menu 💐⭐
looks so good omg
“Gardener’s pie”, oh that’s so clever and adorable, I’m stealing that for sure bahahaha. Recipe sounds delish