- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Wheat free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Our better-for-you lentil and mushroom sweet potato pie is meat free and packed full of vegetable goodness. A delicious pie that’s perfect for any night of the week.
- Serves4
- Cook time45 minutes
- Prep time20 minutes
Ingredients
- 1kg sweet potato, peeled, chopped
- 2 tbs tahini
- 1 tbs Nuttelex Lite
- 2 tsp extra virgin olive oil
- 1 medium brown onion, coarsely chopped
- 2 garlic cloves, crushed
- 2 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 300g mushrooms, thinly sliced
- 400g can lentils, rinsed, drained
- 400g can diced tomatoes
- 1 salt-reduced vegetable stock cube
- 250g firm tofu, cut into 2cm pieces
- 2 tsp chopped oregano
- 2 tbs oregano sprigs, extra
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Cook the sweet potato in a saucepan of boiling water for 8-10 mins or until just tender. Drain. Return to the pan. Add the tahini and Nuttelex and use a fork to mash until almost smooth.
Step 2
Meanwhile, heat oil in a large frying pan over medium-high heat. Add the onion, garlic, carrot, celery and mushroom. Cook, stirring, for 5 mins or until vegetables are just tender.
Step 3
Add the lentils, tomato, stock cube and 1 cup (250ml) water and bring to the boil. Reduce heat to low and simmer for 10 mins or until the vegetables are tender. Add the tofu and oregano and stir to combine.
Step 4
Transfer vegetables and tofu to an 8-cup (2L) capacity baking dish. Top with the sweet potato mixture. Bake for 15-20 mins or until golden. Top with extra oregano to serve.
Healthy lentil and mushroom sweet potato pie
- Serves4
- Cook time45 minutes
- Prep time20 minutes
Ingredients
- 1kg sweet potato, peeled, chopped
- 2 tbs tahini
- 1 tbs Nuttelex Lite
- 2 tsp extra virgin olive oil
- 1 medium brown onion, coarsely chopped
- 2 garlic cloves, crushed
- 2 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 300g mushrooms, thinly sliced
- 400g can lentils, rinsed, drained
- 400g can diced tomatoes
- 1 salt-reduced vegetable stock cube
- 250g firm tofu, cut into 2cm pieces
- 2 tsp chopped oregano
- 2 tbs oregano sprigs, extra
Description
Our better-for-you lentil and mushroom sweet potato pie is meat free and packed full of vegetable goodness. A delicious pie that’s perfect for any night of the week.
Method
Step 1
Preheat oven to 200°C. Cook the sweet potato in a saucepan of boiling water for 8-10 mins or until just tender. Drain. Return to the pan. Add the tahini and Nuttelex and use a fork to mash until almost smooth.
Step 2
Meanwhile, heat oil in a large frying pan over medium-high heat. Add the onion, garlic, carrot, celery and mushroom. Cook, stirring, for 5 mins or until vegetables are just tender.
Step 3
Add the lentils, tomato, stock cube and 1 cup (250ml) water and bring to the boil. Reduce heat to low and simmer for 10 mins or until the vegetables are tender. Add the tofu and oregano and stir to combine.
Step 4
Transfer vegetables and tofu to an 8-cup (2L) capacity baking dish. Top with the sweet potato mixture. Bake for 15-20 mins or until golden. Top with extra oregano to serve.